Moroccan Tagine of Chicken with Preserved Lemon

Ingredients

• 6 chicken thighs, bone-in
• 2 onions, sliced
• 3 garlic cloves
• 1 tsp ground ginger
• 1 tsp turmeric
• Pinch saffron in warm water
• 1 tsp pepper
• 1 preserved lemon, rind only, sliced
• 100g cracked green olives
• Big handful coriander and parsley
• 3 tbsp olive oil
• Salt

Instructions

1. Marinate the chicken in onion, garlic, spices, saffron, oil and salt for 30 min.
2. Place in a tagine or heavy pot; add 200ml water.
3. Cover and simmer gently 50 min.
4. Add preserved lemon and olives; cook 15 more minutes.
5. Finish with herbs.

Serving suggestions

• Serve with bread or couscous.

Storage & reheating

Keeps 3 days; flavour improves.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions