Classic Moroccan tagine slow-cooked with saffron, olives and pickled lemon for bright, complex flavour.
Chicken tagine with preserved lemon and olives is the most iconic of all Moroccan tagines. The chicken is marinated in chermoula (garlic, cumin, coriander, saffron) then slow-cooked with olives and the intensely aromatic pickled lemon rind until it falls from the bone. Made in a traditional conical clay tagine or a Dutch oven, this dish perfumes the entire house.
Serves 4
Mix chicken with onion, garlic, ginger, cumin, coriander, saffron water, and olive oil. Marinate for at least 1 hour (or overnight).
Place chicken and marinade in a tagine or heavy pot over medium-low heat. Add a splash of water. Cover tightly and cook 50 minutes, turning once.
Add olives and preserved lemon rind. Continue cooking uncovered for 15 minutes to thicken the sauce.
Scatter fresh herbs over the top. Serve with couscous or crusty bread.
Preserved lemons are essential — regular lemon cannot replicate their mellowed, fermented flavour.
Low and slow is the key — do not boil.
Add artichoke hearts for a richer dish.
Use lamb shoulder instead of chicken for a heartier version.
Refrigerate up to 3 days. Flavour improves overnight.
Per serving (350g / 12.3 oz) · 4 servings total
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