Chicken Tagine With Preserved Lemon and Olives

“I came across this as I was doing research for the ZWT9 Tagine Cooking Class challenge. It comes from a blog called What’s Cooking in your World?”
1hr 15mins

Ingredients Nutrition


  1. Cut preserved lemon in half, remove pith and pips and rind. Reserve peel for later in recipe and chop flesh. Put chopped lemon flesh in a tagine ( can use a Dutch oven or creuset) - be sure to set the tagine atop a diffuser!
  2. Add in olive oil, finely chopped garlic, parsley and coriander and spices.
  3. Then coat the chicken in the marinade and add in finely chopped onion.
  4. On medium heat, sear the tagine for about 15 minutes. You need to be close to the tagine, otherwise the chicken will stick. You can add a little water and keep searing if it sticks.
  5. After 15 minutes, add about 2 cups of chicken stock and simmer for 45 minutes.
  6. When the chicken becomes nicely browned and the sauce is thick, add in lemon peel and 20 olives and cook for another 5 minutes.
  7. Serve with couscous, salad and bread (so you can mop up all the delicious sauce).

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