Tagine Djej bil Zitoune

This classic Moroccan tagine pairs chicken with briny green olives, preserved lemon, and the warm spices of ras el hanout, creating one of the most beloved everyday dishes across the country. Every family has their version — this one from Fez emphasises deep colour from saffron and the heady fragrance of fresh coriander and ginger.

Serves: 4

Ingredients

• 1.5 kg (3.3 lb) chicken pieces (thighs and drumsticks)
• 180 g (6 oz) pitted green olives, rinsed
• 1 preserved lemon, pulp discarded, skin thinly sliced
• 1 large onion, grated
• 4 cloves garlic, minced
• 1 tsp ground ginger
• 1 tsp ground cumin
• 1 tsp sweet paprika
• ½ tsp ground turmeric
• ½ tsp ras el hanout
• Large pinch saffron threads, dissolved in 2 tbsp hot water
• 4 tbsp (60 ml) olive oil
• 120 ml (½ cup) water or chicken stock
• Large bunch fresh coriander (cilantro), chopped
• Small bunch fresh flat-leaf parsley, chopped
• Salt and black pepper to taste

Instructions

1. In a large bowl, combine the grated onion, garlic, ginger, cumin, paprika, turmeric, ras el hanout, saffron water, olive oil, half the coriander, and half the parsley. Season with salt and pepper. Add the chicken pieces and turn to coat thoroughly. Marinate for at least 1 hour, or overnight in the refrigerator.
2. Place the marinated chicken in a tagine or heavy casserole. Pour over the marinating juices and add the water or stock.
3. Cover and cook over low to medium-low heat for 45 minutes, turning the chicken pieces once halfway through.
4. Add the olives and preserved lemon strips. Continue cooking uncovered for a further 15–20 minutes until the sauce is reduced and glossy and the chicken is very tender.
5. Scatter the remaining coriander and parsley over the top.
6. Serve directly from the tagine with warm Moroccan bread (khobz) for scooping, or over couscous.

Cook's Notes: Rinsing the olives well removes excess brine and prevents the sauce from becoming too salty. Preserved lemons are essential — fresh lemon juice is not an adequate substitute. This tagine reheats beautifully and can be made 1–2 days ahead.