Morocco: My Chicken Tagine with Preserved Lemons and Olives
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In LaBouffe, I always gravitate toward recipes with a real presence that do not tax my mind—ones that warm me as much as they soothe me. Chicken tagine with preserved lemons and olives is one of those dishes I make when I am craving a straightforward, balanced, deeply Moroccan meal. I often think of an evening in the medina of Marrakech as I prepare it: there is that slightly golden light, the aromas of spices mingling with the air, and that very simple feeling that time can slow down around a table. As someone who is moved more by sincere conversations than by perfect shop windows, I love this kind of recipe precisely because it does not try to impress, but rather to nourish with care. For this tagine, I use a free-range chicken cut into pieces, two finely sliced onions, two cloves of garlic, a generous bunch of parsley and cilantro, two preserved lemons, a handful of green olives, ground ginger, turmeric, a little saffron if I have any, pepper, salt, and olive oil. I first sauté the onions in the oil until they are soft and melting, then add the garlic, spices, and chicken pieces, coating them well. I then pour in a small glass of water, cover, and let it simmer gently. It is this slow cooking that I love: it gives the dish depth without heaviness, and lets me take the opportunity to read a few pages, water my plants, or simply breathe for a while. Once the chicken is tender, I add the preserved lemons, cut into quarters, and the olives, then let everything reduce until the sauce is glossy, almost silky. I finish with chopped parsley and cilantro, because that final freshness balances everything else. I like to serve this tagine with still-warm Moroccan bread, or with very simple couscous if I want something lighter. To me, this is exactly the spirit of LaBouffe: a recipe rooted in a country, in a memory of flavor, but also in my own rhythm, which seeks pleasure without excess. Every time, I find in this dish a kind of honest, convivial, deeply vibrant warmth.
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Where: Maroc