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Preserved Lemon and Black Olive Chicken Tagine
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Preserved Lemon and Black Olive Chicken Tagine

Moroccan chicken tagine with preserved lemon, black olives, and fragrant spices. A light, refreshing one-pot dinner full of sunshine
Prep Time5 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 25 minutes
Servings: 4

Ingredients

  • 8 chicken thighs
  • Olive oil
  • 1 large red onion, chopped fine
  • large knob of ginger, minced
  • 2 garlic cloves, minced
  • 1 - 2 green chillies, chopped fine
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp turmeric
  • 250ml chicken stock
  • 1 tsp light brown sugar
  • Juice from 1/2 lemon
  • 2 medium preserved lemons, chopped
  • 150g black olives
  • 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 the 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.
  • Turn the chicken thighs over so they are skin side up. Season with salt and pepper. Scatter with preserved lemon 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 or couscous.