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Chicken with preserved lemon and green olives

It's a sunny Monday, and just the thing to put a spring in your step for the rest of the week is this lovely chicken tagine.

Chicken with preserved lemon and green olives

This is a revised version of this classic Moroccan dish, adding the coriander towards the end adds a vibrancy and freshness.

8 chicken pieces with skin on
2 tbsp olive oil
1 onion chopped
2 garlic cloves crushed
1/4 tsp saffron strands crushed
1/2 tsp ground ginger
1 tsp ground cinnamon
salt & pepper
500ml vegetable stock
good bunch of fresh coriander finely chopped
peel of 1 preserved lemons, finely chopped

1. Heat the oven to 160 oc. In a large pan heat the oil and add the chicken thighs, over a fairly high heat brown off until the skin has a good colour. Set aside on a plate.

2. In the same pan add the onions and fry until golden, add the garlic and fry gently for a few minutes. Return the chicken and any juice to the pan mix well. Add the saffron, ginger, cinnamon and pepper to the pan and stir well to coat everything in the spices. Heat gently for a few moments, then add the stock.

3. Transfer this to a tagine and put in the oven for 1hour, the liquid should just cover the chicken, add some water if you need to. After an hour, remove the lid and add the lemons and olives and cook uncovered in the oven for another 20 to 30 minutes, by this time the liquid should have reduced and the chicken fall apart.

4. Add the coriander and stir well, season to taste and return to the oven for 5 minutes.

5. Serve with couscous and lots of bread to soak up the delicious juices.

Serves 4

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2 thoughts on “Chicken with preserved lemon and green olives”

  • Michael Westcombe
    Michael Westcombe September 25, 2016 at 8:15 am

    Dear Julie,

    You will get a much better result, in my opinion, with these actions.

    Do not crush the garlic cloves, but put them, whole, in the tagine with the onions, and cook both on a diffuser for about ten minutes over a low heat - without browning the onions at all - then remove the cloves, cool, and peel. Return the garlic, with ALL the spices PLUS 1/2 tsp ground cumin and 1 tsp ground coriander seed AND the lemon(double the quantity) to the tagine, allow to meld for ten minutes, THEN add the seized chicken. Use the lid at all times. Use slightly LESS chicken stock, say, a cup, then Tagine to oven.

    FINELY slice one or two banana shallots, and fry these, in the oil and pan which seized the chicken, until they are nearly tan, and crisp. Take care not to burn. Remove and reserve in a ramekin, then add to cous-cous, when the cous-cous is all but done

    I also would put in a tsp of cayenne pepper, but that is just me.

    Best wishes,

    PS You will get more bang out of the strands of saffron if you just put them in a cup uncrushed, and pour about 2 tblsp of boiling water over, then pour that into the tagine after the chicken thighs.

  • Raul Sanchez

    Dear All

    This recipe "Chicken with Preserves Lemons and Green Olives" is excellent!! I received a lot of "Uhmnnn delicious" comments. Thank you for sharing!!
    Raul Sanchez-Puerto Rico-USA

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