Moroccan Cuisine : Tagine | Tajine Dish

Tajines in Morocco are used to cook stews ( lamb, chicken, pigeon, quail, fish or beef) braised under a low temperature. Moroccan cuisine is rich with its big selection of herbs and spices including ( cinnamon, saffron, ginger, paprika, pepper, salt, cumin, chilli powder, turmeric).  Other ingredients tajines may contain are ( preserved lemon, lemon juice, olives, olive oil, argan oil, ras al hanout ( a mix of spices can be bought in local markets), prunes, almond, fresh local vegetables, raisins, apricots,honey, dates, nuts, parsley, garlic). Ingredients may change from different regions, cities and towns of Morocco. 

Moroccan Tajine is also the name  of  "earthenware" utensil with a cone-shaped top ( see image below) in which stew is cooked and served. Tajine derived its name from greek word "Teganon", frying pan.

Preparation and cooking: 1h30 min

Ingredients (4 people):

Preparation:

In a bowl, prepare a chermoula (sauce) with the crushed garlic, cilantro, parsley, lemon confit ( cut into small pieces ), spices and oil Argan.

Mix all ingredients thoroughly, then coat chicken with chermoula.

Please make the marinade penetrate inside and under the skin of poultry.

Arrange chicken in a thick-bottomed pot, add the rest of the chermoula then return it to very mild fire for 10 minutes.

Add enough water for cooking chicken, cover the pot and cook over medium heat.

Once cooked, remove chicken from the pot, add Moroccan olives.