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Preserved Lemon Chicken Tagine

Name: Preserved Lemon Chicken Tagine
Total time: 1h 30m
Yield: 4 servings
Cuisine: Morocco
Ingredients: 1.5kg chicken thighs, bone-in; 2 onions, sliced; 4 garlic cloves, minced; 1 tbsp ras el hanout; 1 tsp turmeric, 1 tsp ginger, pinch saffron; 1 preserved lemon, rind only, sliced; 1 cup green olives; 1 cup chicken stock, cilantro to finish

Slow-cooked chicken with olives, preserved lemon and ras el hanout — fragrant, bright and deeply savory.

1h 30m 4 servings Easy

Ingredients

• 1.5kg chicken thighs, bone-in
• 2 onions, sliced
• 4 garlic cloves, minced
• 1 tbsp ras el hanout
• 1 tsp turmeric, 1 tsp ginger, pinch saffron
• 1 preserved lemon, rind only, sliced
• 1 cup green olives
• 1 cup chicken stock, cilantro to finish

Method

Step 1 of 617%

Rub chicken with spices, salt and a little olive oil. Rest 30 minutes.

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1
Rub chicken with spices, salt and a little olive oil. Rest 30 minutes.
2
In a tagine or heavy pot, soften onions and garlic in olive oil.
3
Add chicken skin-side down, sear briefly, then add stock and saffron.
4
Cover, simmer on low 50 minutes until chicken is tender.
5
Stir in preserved lemon and olives, cook 10 more minutes uncovered to reduce.
6
Shower with cilantro and serve with couscous or warm bread.