Succulent one-pot Middle Eastern chicken dish
Chicken Lime Tagine involves the tinniest of twists. Traditionally, most tagine recipes use preserved lemon, however, for something a little different preserved lime is substituted here for a tangier kick and the perfect pairing with coriander.
Juicy chicken in a delicious fragrant sauce
Juicy soft chicken thighs are covered in a fragrant fresh and slightly spicy sauce containing green chillis, turmeric, cumin, lime, black olives and fresh coriander. The combination is light, refreshing and embodies the taste of a holiday somewhere warm and sunny.
Cooking with a Tagine
Use a tagine once, and you’ve fallen in love forever. With its unique structure and ability to circulate hot air and steam evenly, it really is the most elitist way to cook a one-pot meal.
Tip: If you are having problems purchasing preserved lime then simply substitute for preserved lemon.
Chicken Lime Tagine
Perfectly cooked chicken in this Morrocan tagine dish with preserved lime and black olives.
- Prep Time: 5 Minutes
- Cook Time: 1 hour, 20 minutes
- Total Time: 1 hour, 25 minutes
- Yield: 4 1x
- Category: Chicken
- Method: Tagine
- Cuisine: Moroccan
Ingredients
- 8 chicken thighs
- Olive oil
- 1 large red onion, chopped
- large knob of ginger, mined
- 2 garlic cloves, minced
- 1 green chilli, chopped fine
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp turmeric
- 250ml chicken stock
- 1 tsp light brown sugar
- 2 medium preserved limes, quartered and seeded centers removed (or preserved lemon if unavailable)
- 150gm black olives
- juice from 1/2 lemon
- Salt and pepper
- large handful chopped coriander for garnish
Instructions
- Heat a little oil in the tagine base and fry chicken thighs skin side down until crisp and brown. Remove from pan and set aside.
- Using the fat from the chicken, fry chopped onions until soft, followed by minced garlic, ginger, cumin, coriander, turmeric and green chilli, cook for approximately 2 minutes or until spices are fragrant).
- Dissolve sugar in hot chicken stock. Add stock and lemon juice to onion and spice mixture.
- Next place chicken thighs skin side up back into the tagine dish. Season with salt and pepper. Scatter with preserved lime pieces and olives. Place a lid on top and cook over low heat for 30 minutes.
- Remove lid, taste and season with salt and pepper if needed. Finish by garnishing with coriander leaves. Serve with potatoes, rice, couscous or quinoa.
Notes
If you are having problems purchasing preserved lime then simply substitute for preserved lemon.
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