The Golden Zest – Chicken Tagine with Preserved Lemon & Olives

Welcome to the definitive guide on one of the most iconic dishes in the global culinary repertoire.

While the Royal Lamb Tagine we discussed previously is about the "Agrodolce" (sweet and savory), the Chicken Tagine with Preserved Lemon and Olives (Djaj M’hammer) is a masterclass in acidity and salt. As a chef, I view this dish as the perfect equilibrium of bright, fermented citrus notes and the briny, earthy depth of olives. It is vibrant, sharp, and deeply comforting.

1. Introduction: The Soul of the Moroccan Home

Origins and Significance

This dish is the "Sunday Roast" of Morocco. It originated in the imperial cities—Fez, Meknes, and Marrakech—where the art of preserving lemons in salt and juice was perfected. In professional gastronomy, this dish is significant because it utilizes natural fermentation (preserved lemons) to tenderize the poultry and create a sauce that is naturally emulsified by the collagen of the chicken and the pectin in the lemon rind.

Occasions for Serving

• Family Gatherings: The centerpiece of a traditional Friday lunch.

• Formal Dinners: Often served as the second main course after a Bastilla.

• Casual Bistro Fare: Due to its bright flavor, it translates beautifully to modern cafe menus.

Chef’s Pre-Preparation Tip

The quality of the Preserved Lemon is non-negotiable. For a professional finish, discard the pulp of the lemon (which can be overly salty) and use only the rind, finely sliced. Additionally, use red or purple olives (Meslalla) if possible; they hold their shape better during the final simmer than green varieties.

2. The Chef's Technique: Step-by-Step Preparation

Step 1: The Chermoula (The Marinade)

• In a large bowl, whisk together the ginger, turmeric, saffron, minced garlic, finely chopped cilantro, parsley, and a splash of water.

• Rub this "Chermoula" under the skin and inside the cavity of the chicken.

• Technique: Let the chicken rest for at least 2 hours. In a professional kitchen, we cryovac (vacuum seal) this to force the aromatics into the meat.

Step 2: The Sauté (Developing Color)

• Heat the olive oil and smen in a Tagine or heavy pot. Sauté the grated onions until they begin to soften.

• Add the chicken, breast-side down initially, to sear. We aren't looking for a hard crust here, but a "blonding" of the skin.

Step 3: The Braise

• Add the cinnamon stick and just enough water to reach halfway up the chicken.

• Cover and simmer. If using a whole chicken, rotate it occasionally. The onions will melt into a thick, sauce-like consistency known as the Daghmira.

Step 4: The Citrus Infusion

• 15 minutes before the chicken is done, add the preserved lemon rinds and the olives.

• Chef’s Secret: Blanch the olives in boiling water for 2 minutes before adding them to the Tagine. This removes excess bitterness and harsh brine, ensuring they complement rather than overpower the sauce.

Step 5: The Reduction (The Finishing)

• Remove the chicken and keep it warm (or finish it under a broiler for 5 minutes to crisp the skin).

• Increase the heat to high and reduce the onion liquid until it "splits"—leaving a thick, curd-like onion jam and a layer of flavorful oil. This is the mark of an expert Moroccan cook.

Step 6: Plating

• Place the chicken in the center, pour the thick Daghmira over it, and arrange the lemons and olives artistically on top.

3. Ingredients List (Precision Metric)

4. Preparation and Cooking Time

• Mise en Place & Marination: 2 hours (minimum).

• Initial Sauté: 15 minutes.

• Braising Time: 45–60 minutes (until internal temp hits 75°C).

• Reduction of Sauce: 10–15 minutes.

• Total Active Time: Approx. 1 hour 30 minutes.

5. Visual Guide: The Importance of Process

Visual cues are the most effective way to teach the specific textures of North African slow-cooking.