Chicken Tagine (Mqualli style) is a signature Moroccan dish cooked in a conical clay pot, featuring chicken with preserved lemons, green olives, onions, garlic, and warm spices like saffron, ginger, and turmeric. The unique lid traps steam, creating tender meat and concentrated sauce. It’s a celebration of North African flavors—bright, tangy, and aromatic.

Often served for family gatherings and special occasions.

Detailed History and Cultural Significance

Tagine cooking dates to ancient Berber traditions; preserved lemons and olives reflect Moroccan preservation techniques. The clay pot is both utensil and symbol of slow hospitality. Variations abound, but olive-lemon is classic.

Ingredients (serves 4-6):

• 1 whole chicken or pieces
• 2 preserved lemons (rinsed, chopped)
• 150g green olives
• 2 onions, 4 garlic cloves
• Spices: saffron, ginger, turmeric, cumin, cinnamon
• Fresh cilantro, parsley, olive oil
• Lemon juice, water/stock

Preserved lemons are essential.

Step-by-Step Instructions:

1. Marinate chicken with spices, onion, garlic overnight.
2. Brown chicken in tagine or pot.
3. Add onions, spices; cook down.
4. Add preserved lemon, olives, herbs.
5. Simmer covered on low 1-1.5 hours.
6. Adjust sauce thickness; garnish with fresh herbs.
7. Serve with couscous or bread.

Low heat is crucial.

Tips for Authenticity and Perfection:

• Use unglazed tagine over diffuser.
• Rinse preserved lemons to reduce salt.
• Don’t stir too much—let flavors layer.
• Add potatoes for heartier version.
• Make ahead—flavors deepen.

Variations:

• Lamb tagine with prunes.
• Fish tagine (coastal).
• Vegetarian with veggies.
• Pressure cooker shortcut.

Nutritional Insights: Per serving: ~450 calories, high protein, vitamin C from lemons.

Pairings: With Moroccan mint tea, harissa, flatbread.

Chicken Tagine is Moroccan magic—fragrant and soulful!

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