Chicken Tagine with Preserved Lemons and Olives
Tender chicken braised with preserved lemons, olives and aromatic spices, served with fluffy couscous for a comforting Moroccan classic.
- Prep
- 20 min
- Cook
- 1 hr
- Total
- 1 hr 20 min
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 5
Heat the oil in a heavy‑bottomed pot or tagine over medium heat and brown the chicken pieces on all sides, about 5 minutes; set aside.
-
Step 2 of 5
In the same pot, add the onion and sauté until translucent, 4–5 minutes, then stir in garlic and the spices, cooking for another minute until fragrant.
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Step 3 of 5
Return the chicken to the pot, pour in the stock, and bring to a gentle simmer; cover and cook on low heat for 35 minutes, turning the pieces once.
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Step 4 of 5
Add the olives and preserved‑lemon rind, stir, and continue to simmer uncovered for 15 minutes until the sauce thickens and the chicken is fork‑tender.
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Step 5 of 5
Season with salt and pepper, sprinkle with fresh coriander, and serve immediately with couscous or crusty bread.
Notes from the kitchen
If preserved lemons are unavailable, zest a fresh lemon and add a teaspoon of salt; the flavour will be less complex but still bright. Leftovers keep well refrigerated for 2 days.
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