Authentic Chicken Tagine with Preserved Lemons & Olives

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1. Authentic Chicken Tagine with Preserved Lemons & Olives

This classic dish relies heavily on a generous foundation of extra virgin olive oil and the bright, complex acidity of lemons to create a rich, deeply savory sauce.

Ingredients

  • The Chicken: 1 kg bone-in, skin-on chicken thighs and drumsticks
  • The Aromatics & Base: 2 large red onions (finely minced), 4 cloves of garlic (grated), 1 small bunch of fresh cilantro and flat-leaf parsley (tied into a bouquet)
  • The Fat: \frac{1}{4} cup high-quality extra virgin olive oil
  • The Citrus & Brine: 1 large preserved lemon (flesh removed and minced, rind cut into strips), 1 cup of green olives (cracked and blanched)
  • The Spice Blend (Chermoula):
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • \frac{1}{2} tsp turmeric
  • \frac{1}{4} tsp saffron threads (crushed and steeped in \frac{1}{4} cup of warm water)
  • Salt and freshly cracked black pepper to taste

Detailed Steps

  1. Marinate the Chicken (The Chermoula): In a large bowl, mix half of the olive oil, minced preserved lemon flesh, garlic, ginger, cumin, paprika, turmeric, saffron water, salt, and pepper. Rub this marinade thoroughly over the chicken pieces. Cover and refrigerate for at least 2 hours (preferably overnight).
  2. Build the Base: In a heavy-bottomed tagine or a heavy Dutch oven, heat the remaining olive oil over medium-low heat. Add the finely minced onions and cook slowly for about 10–12 minutes until they are completely soft, translucent, and sweet. Do not let them brown.
  3. Sear the Meat: Move the onions to the perimeter of the pot. Place the marinated chicken pieces skin-side down in the center. Sear gently for 5 minutes on each side just to settle the spices, then mix the onions back around the chicken.
  4. Slow Simmer: Pour any remaining marinade over the chicken. Add the tied bouquet of parsley and cilantro. Pour in just enough water (about \frac{1}{2} to \frac{3}{4} cup) to come up to the sides of the chicken, but not submerge it. Cover tightly, turn the heat down to low, and let it simmer undisturbed for 45 to 50 minutes until the chicken is incredibly tender.
  5. Reduce and Finish: Remove the chicken pieces and the herb bouquet from the pot. Turn the heat up to medium-high to reduce the liquid. Stir consistently until the onions break down into a thick, jam-like, unctuous sauce (the deghmira).
  6. Garnish: Stir in the green olives and the strips of preserved lemon rind. Return the chicken to the pot to warm through for 5 minutes. Serve hot with crusty bread.

2. Italian Lemon & Extra Virgin Olive Oil Loaf Cake

Unlike butter-based cakes, using a premium extra virgin olive oil keeps this cake intensely moist for days, while a heavy dose of lemon zest cuts through the richness beautifully.

Ingredients

  • The Dry Mix: 2 cups all-purpose flour, 1 tsp baking powder, \frac{1}{2} tsp baking soda, \frac{1}{2} tsp fine sea salt
  • The Wet Base: 3 large eggs (room temperature), 1 cup granulated sugar
  • The Star Ingredients: \frac{3}{4} cup premium extra virgin olive oil (fruity or delicate profile works best)
  • The Citrus: Zest of 3 large organic lemons, \frac{1}{3} cup fresh lemon juice
  • The Dairy: \frac{1}{2} cup whole milk ricotta cheese or full-fat Greek yogurt
  • The Lemon Syrup Glaze: \frac{1}{4} cup powdered sugar, 2 tbsp fresh lemon juice

Detailed Steps

  1. Prep: Preheat your oven to 175°C (350°F). Grease a standard loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
  2. Infuse the Sugar: In a large mixing bowl, combine the granulated sugar and the fresh lemon zest. Use your fingertips to rub the zest into the sugar until it becomes fragrant and damp. This releases the essential oils from the citrus skin.
  3. Emulsify: Whisk the eggs into the lemon sugar one at a time until the mixture becomes pale, thick, and slightly fluffy. Slowly drizzle in the olive oil in a steady stream while whisking vigorously to create a smooth emulsion.
  4. Whisk the Wet & Dry: Gently fold in the ricotta cheese, fresh lemon juice, and whole milk until just combined. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Combine: Sift the dry ingredients into the wet mixture. Use a spatula to gently fold everything together just until the flour disappears. Do not overmix, or the cake will become dense.
  6. Bake: Pour the batter into your prepared loaf pan. Bake for 45 to 55 minutes, or until a skewer inserted into the center comes out clean.
  7. Glaze: Let the cake cool in the pan for 10 minutes, then lift it out using the parchment paper handles. While the cake is still warm, whisk the powdered sugar and lemon juice together and brush the syrup generously over the top and sides of the loaf. Allow it to cool completely before slicing.

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