chicken tagine with preserved lemons + olives


chicken tagine

adapted from la maison arabe 

yield | 2 servings
prep time | 15 minutes
cook time | 45 minutes


+ 1 lb whole chicken, cut into large chunks
+ 1/2 red onion, finely chopped
+ 1/2 preserved lemon
+ 10 purple or green olives
+ 2 cloves of garlic, finely chopped
+ 1 tablespoon fresh parsley, finely chopped
+ 1 tablespoon cilantro, finely chopped
+ 2 tablespoons olive oil
+ 1 teaspoon ghee, clarified butter
+ 1/2 teaspoon pepper
+ 1 teaspoon ginger powder
+ 1 teaspoon turmeric powder
+ a pinch of saffron thread


+ cut preserved lemon in half and separate the flesh from the peel. set the peel aside and finely chop the preserved lemon pulp.

+ place chopped lemon pulp in a large heavy pot or tagine. add the olive oil, ghee, garlic, parsley, cilantro, all spices. mix well.

+ add chicken pieces to the tagine and pierce them with knife to absorb spices. mix all ingredients until chicken is well coated in mixture.

+ add finely chopped onion to mixture.

+ on low heat cook chicken pieces for 15 minutes. keep lid on, so as to keep moisture in. 

+ after 15 minutes add cold water to tagine. raise heat, bring to a boil. cover until chicken is done. 20-25 minutes. check chicken from time to time. 

+ once done, taste sauce, adjust seasoning as needed. add lemon peel and olives to tajine. continue cooking for a few minutes to thicken sauce. 

top 4Katie Reeves