Chicken tagine with olives and candied lemons: try this irresistible recipe from chef Abdel Alaoui!

No need for a plane ticket to go on a trip, just go to your kitchen. The Les Commis brand, which offers tailor-made recipe baskets, has joined forces with chef Abdel Alaoui to help you discover some Moroccan recipes. The editorial staff’s favorite? Chicken tagine with green olives and candied lemons. Simple and delicious, this recipe brought sunshine to our plates.

This recipe is the ultimate family recipe. No more Sunday roast chicken, this time we’re focusing on another equally delicious preparation: chicken tagine. And don’t worry, there’s really nothing complicated. Here’s how to do it.

For 4 people, you will need:

• 4 chicken thighs
• 1 citron confit
• 6 sprigs of fresh coriander
• 60 g green olives
• 400 ml tomato coulis
• 2 cloves garlic
• 2 yellow onions
• 2 tablespoons of ras-el-hanout
• 2 tablespoons of turmeric
• 1 kg of potatoes
• 60 g of raisins
• olive oil
• sel
• pepper

1. Chop the coriander with the stems and the preserved lemon. In a salad bowl, add the chicken with a drizzle of olive oil, raz el-hanout, turmeric, coriander, candied lemon, and pepper. Leave to marinate in the fridge for 10 minutes.
2. Peel the onion then slice it.
3. Peel and chop the garlic. Wash the potatoes well and cut them into quarters.
4. Heat a frying pan or casserole dish over medium heat with a drizzle of olive oil. Sweat the onion and garlic for 1 minute, stirring.
5. Then let the chicken brown for 2 minutes per side and season with pepper.
6. Then, add water to cover the contents of the pan and simmer for 10 minutes.
7. Then add the potatoes and incorporate the tomato pulp, raisins and green olives.
8. Add salt and pepper and continue cooking for 30 minutes.
9. Check the vegetables for cooking, they should be very tender. If the sauce is too liquid for your taste, dilute a little starch or flour in cold water and pour it into the preparation.
10. Bring to a boil, stirring to thicken. Serve hot!

You can find other chef recipes on the Les Commis website the weeks of September 18, September 24 and October 2.