Chicken Tagine with Olives & Preserved Lemon

About This Recipe

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.

Ingredients

Serves 4

• 1 kgchicken thighs and drumsticks(bone-in)
• 1preserved lemon(pulp discarded, rind sliced)
• 150 ggreen olives(pitted)
• 2 largeonions(grated)
• 4 clovesgarlic(minced)
• 1 tspground ginger
• 1 tspcumin
• 1 tspcoriander
• ½ tspsaffron threads(steeped in 3 tbsp warm water)
• 3 tbspolive oil
• 1 small bunchfresh coriander and parsley

Instructions

1. 1

   Marinate the chicken

   Mix chicken with onion, garlic, ginger, cumin, coriander, saffron water, and olive oil. Marinate for at least 1 hour (or overnight).

2. 2

   Cook the tagine

   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.

3. 3

   Add olives and lemon

   Add olives and preserved lemon rind. Continue cooking uncovered for 15 minutes to thicken the sauce.

4. 4

   Finish and serve

   Scatter fresh herbs over the top. Serve with couscous or crusty bread.

Variations

• •

  Add artichoke hearts for a richer dish.

• •

  Use lamb shoulder instead of chicken for a heartier version.

Storage

Refrigerate up to 3 days. Flavour improves overnight.