Moroccan Chicken Tagine with Preserved Lemons and Harissa
A flavorful Moroccan chicken dish made with preserved lemons and harissa, cooked in a traditional tagine.
Ingredients
- 6chicken drumsticks
- 2preserved lemons
- 2medium onions
- 2tbspharissa paste
- 1tspground cumin
- 1tspground turmeric
- 1tspsmoked paprika
- 2tbspolive oil
- 1/2cupwater or chicken broth
- Salt and pepper to taste
How to make Moroccan Chicken Tagine with Preserved Lemons and Harissa
Marinate the Chicken
In a large bowl, mix harissa paste, cumin, turmeric, paprika, olive oil, salt, and pepper.
Rub this mixture generously over the chicken drumsticks.
Let them marinate for at least 30 minutes or overnight in the fridge for enhanced flavor.
Assemble the Tagine
Place the chopped onions, garlic, and lemon at the base of the tagine or a heavy-bottomed pot.
Layer the marinated chicken on top.
Tuck the preserved lemon quarters around the chicken and pour in the water or chicken broth.
Cover the tagine and cook over low heat for 30-40 minutes, checking occasionally to ensure the sauce doesn’t dry out. Add a splash of water if needed.
Tips & Tricks
For a more intense flavor, marinate the chicken overnight.
Serve hot with crusty bread or steamed couscous for a complete meal.
