Main
Preserved Lemon Chicken Tagine
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
- 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.