Chicken tagine with preserved lemon and olives
Dinner

Chicken tagine with preserved lemon and olives

Morocco's most beloved tagine – tender chicken slowly simmered with preserved lemons, olives, saffron, and cilantro. Served with couscous.

TraditionalDinnerGluten-freeMoroccantagineMoroccan chicken
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Rate:
80 min total
4 servings
Easy

Ingredients

servings
  • 8 stk Chicken thighs (bone-in)
  • 2 stk Preserved lemons, quartered
  • 100 g Green olives
  • 2 stk Onion, grated
  • 4 fed Garlic
  • 1 knsp Saffron threads (a pinch)
  • 1 tsk Ginger, grated
  • 0.5 tsk Turmeric
  • 30 g Fresh cilantro and parsley
  • 3 spsk Olive oil

Instructions

  1. 1

    Marinate and brown

    1. Season chicken with saffron, ginger, turmeric, salt. Brown in olive oil in a tagine or Dutch oven.
    Pot
  2. 2

    Slow simmer

    1. Add onion, garlic, herbs, and ½ cup water. Cover and simmer on low for 45 min.
    Pot
  3. 3

    Add lemon and olives

    1. Place preserved lemons and olives on top. Cook another 10-15 min uncovered.
    Pot

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Details

Nutrition

Calories

380kcal

Protein

32g

Fat

22g

Carbs

8g

Tips

Cooking

  • • If preserved lemons are unavailable, use fresh lemon juice plus a little zest, though the flavor will be milder.
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