Here's a professional recipe for Moroccan Chicken Tagine with Potatoes and Olives. This dish is a classic Moroccan comfort food, combining tender chicken, flavorful spices, and a mix of savory and briny flavors from the olives and preserved lemons. Serve it with crusty bread or couscous for a complete meal.

Moroccan Chicken Tagine with Potatoes & Olives Recipe:

INGREDIENTS (Serves 4-6)

For the chicken:

1 whole chicken (about 3-4 lbs), cut into 8 pieces (or use 4-6 bone-in, skin-on chicken thighs)
2 tablespoons olive oil
1 large onion, finely chopped
4 garlic cloves, minced
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper (optional, for heat)
1 preserved lemon, pulp removed and rind rinsed, finely chopped (or substitute with zest of 1 lemon)
1 cup green olives (pitted or unpitted), rinsed
2 medium potatoes, peeled and cut into thick wedges
1 cup chicken stock or water
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh parsley, chopped
Salt and black pepper, to taste

INSTRUCTIONS

1. Prepare the chicken:

- Season the chicken pieces generously with salt and pepper on both sides.
- In a large tagine or heavy-bottomed pot, heat the olive oil over medium heat. Brown the chicken pieces in batches, skin-side down, until golden (about 4-5 minutes per side). Remove and set aside.

2. Cook the aromatics:

- In the same pot, add the chopped onion and sauté until soft and translucent (about 5 minutes). Add the minced garlic and cook for another minute.
- Stir in the ground ginger, turmeric, cumin, paprika, coriander, cinnamon, and cayenne (if using). Cook for 1-2 minutes until fragrant.

3. Assemble the tagine:

- Return the chicken to the pot, nestling the pieces into the onions and spices. Add the preserved lemon rind, green olives, and potato wedges around the chicken.
- Pour in the chicken stock or water, ensuring the liquid comes about halfway up the chicken (add more if needed).

4. Simmer the tagine:

- Cover the pot with a lid and reduce the heat to low. Let the tagine simmer gently for 45-50 minutes, or until the chicken is tender and the potatoes are cooked through. Stir occasionally to prevent sticking.

5. Finish and serve:

- Taste and adjust seasoning with salt and pepper if needed. Sprinkle with fresh cilantro and parsley before serving.
- Serve hot with crusty bread, couscous, or rice to soak up the flavorful sauce.

Tips for Success:

- If you don’t have a traditional tagine, a heavy-bottomed Dutch oven or deep skillet with a lid works well.
- For a more authentic flavor, use Moroccan green olives (like Picholine or Beldi olives) and preserved lemons, which are available in Middle Eastern or specialty stores.
- Let the tagine rest for 10-15 minutes before serving to allow the flavors to meld.