Chicken, Green Olive and Preserved Lemon Tagine

Chicken, Green Olive and Preserved Lemon Tagine

I love my tagine dish – it was given to my husband and I as a wedding present. If you don’t have one, you can easily use a large pot with a lid.


For 4 people


  • 1 brown onion, peeled
  • 2 cloves garlic, peeled
  • 2 teaspoon(s) ground cumin
  • 1 teaspoon(s) ground ginger
  • 1 teaspoon(s) ground hot paprika
  • 1 pinch saffron threads
  • 1 whole chicken (1.6kg) cut into pieces, on the bone
  • 3 tablespoon(s) extra virgin olive oil
  • 100 grams large green pitted olives
  • 1 preserved lemon
  • 1 handful chopped parsley
  • 1 handful chopped coriander
  • 1/2 lemon, juiced
  • cous cous

Preparation time: 15m

Cooking time: 40m

Chicken, Green Olive and Preserved Lemon Tagine Directions

    1. In a small food processor, process onion, garlic, and spices. Coat chicken pieces in the spice mix and allow to marinate in the fridge for 30 minutes.
    2. Heat oil in a large tagine dish or large pot over a medium heat and sear chicken along with spice mixture until sealed all over.
    3. Add ½ cup water, cover, bring to the boil then simmer for 30 minutes or until chicken is cooked.
    4. Cut the rind from the preserved lemon, rinse and cut into 1cm dice. Add to the tagine in the last 5 minutes of cooking along with the olives.
    5. Once cooked, finish with herbs and lemon juice. Serve with cous cous.


Saturday, 24 September 2016
[url=""]google[/url] - Adam Lee
Saturday, 24 September 2016
nice - George
Thursday, 05 May 2016
nice Visit! - lilo

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