Marrakech, My Chicken Tagine with Preserved Lemons
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In LaBouffe, I always return to recipes that tell a real story. Chicken tagine with preserved lemons and olives is exactly that for me: a Moroccan dish that takes its time, fills the kitchen without weighing it down, and leaves me room to listen, breathe, and share. I love this way of eating that does not overdo things and yet leaves a clear impression, like a sincere conversation at the end of an evening. I often think of an evening in the medina of Marrakech when I make this tagine, because its aromas are both calming and warm. I take a chicken cut into pieces, two finely chopped onions, three garlic cloves, a generous teaspoon of ginger, another of turmeric, a few strands of saffron, pepper, a little salt, three tablespoons of olive oil, a bunch of cilantro and parsley, one preserved lemon, and a generous handful of green olives. I begin by mixing the chicken with the onions, garlic, spices, oil, and herbs, then I let the mixture absorb the flavours for at least thirty minutes. Next, I transfer everything to a tagine or Dutch oven, add a small glass of water, cover it, and let it simmer over low heat for about fifty minutes. When the meat becomes tender, I add the preserved lemon in wedges and the olives, then let it reduce further until the sauce is glossy, fragrant, and almost silky. I serve this dish with Moroccan bread, khobz, so that none of the sauce goes to waste, and I find it a wonderfully balanced plate: there is indulgence, restraint, and a real sense of harmony. In the way I approach cooking, I often seek out this kind of dish, because it resembles me a little: simple in appearance, yet sustained by care, patience, and connection. I do not need a perfect table setting to be moved; above all, I need an honest flavour, a shared dish, and a moment that lingers.
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Where: Maroc