• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Chicken Tagine with Olives and Preserved Lemons

  • Recipe Submitted by on

Category: Main Dish

 Ingredients List

  • 1/4 c Olive oil
  • 2 3 lb
  • Pieces
  • 1/2 ts Salt
  • 1/4 ts Freshly ground pepper
  • 2 sm Onions -- finely chopped
  • 1/4 ts Ground ginger
  • 1 3"
  • 1/4 ts Saffron threads -- crumbled
  • 2 md Tomatoes, peeled -- seeded
  • And chopped
  • 6 Cloves garlic -- finely
  • Chopped
  • 1 c Fresh flat-leaf parsley --
  • Finely chopped
  • 1 c Fresh cilantro -- finely
  • Chopped
  • 3 Preserved lemons
  • 1/2 lb Mediterranean brine-cured
  • Olives -- calamata/picholine
  • Chickens -- each cut in 6
  • Stick cinnamon


Heat the oil in a large enameled cast-iron casserole. Season the chicken
pieces with the salt and pepper and add them to the casserole along with
the onion, ginger, cinnamon, and saffron. Cook over high heat, turning the
chicken occasionally, until browned all over, about 10 min. Add the
tomatoes, garlic, parsley, cilantro and 2 c. of water and bring to a boil.
Reduce the heat to low, cover and simmer, stirring occasionally, until the
chicken is tender, about 1 hour. (The recipe can be prepared up to this
point up to 2 days ahead; cover and refrigerate. Rewarm before continuing.)

Meanwhile, rinse the preserved lemons under running water; pat dry.
Separate the lemons into quarters. Discard the pulp from one of the lemons
and finely chop the peel. Reserve the quarters for garnish.

Transfer the chicken to a large plate. Strain the cooking liquid and
return it to the casserole. Boil over high heat until slightly thickened,
about 10 min. Add the chopped preserved lemon and the olives and simmer
over moderate heat for 2 min. Add the chicken pieces and simmer until
heated through.

Arrange the chicken pieces in a serving dish. Pour the sauce on top and
garnish with the lemon quarters.

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