Chicken Tagine with Preserved Lemons and Olives

Servings4
CuisineMoroccan
dinnerone-panfamily-friendlybatch-cooking

Ingredients

  • 1 ½ kgchicken thighs and drumsticks (bone-in, skin-on)
  • 2 largeonions (finely chopped, about 300g)
  • 4garlic cloves (minced)
  • 60 mlolive oil
  • 1preserved lemon (quartered, pulp removed)
  • 120 ggreen olives (pitted)
  • 1 handfulfresh coriander
  • 1 handfulfresh parsley
  • 10 mlground ginger
  • 10 mlground cumin
  • 8 mlpaprika
  • 5 mlturmeric
  • 3 mlblack pepper
  • 3 mlcinnamon
  • 1 pinchsaffron threads (generous)
  • Salt (to taste)
  • 400 mlchicken stock or water

Instructions

  1. Rub the chicken pieces with half the spice blend, garlic, and a pinch of salt. Let sit for 30 minutes (or overnight in the fridge).

  2. Heat olive oil in a large heavy-bottomed pot or tagine over medium-high heat. Brown the chicken pieces on all sides, about 8 minutes total. Remove and set aside.

  3. In the same pot, add the onions and cook until soft and golden, about 10 minutes. Add remaining spices and cook for 1 minute until fragrant.

  4. Return chicken to the pot. Add stock, bring to a simmer, then reduce heat to low. Cover and cook for 35-40 minutes, turning chicken occasionally.

  5. Add preserved lemon quarters and olives. Cook uncovered for final 10 minutes to reduce sauce slightly. Stir in fresh herbs.

  6. Serve hot with couscous or crusty bread to soak up the sauce.

Recipe by

Paul Nagle

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  • 1.5 kg chicken thighs and drumsticks
  • 2 large onions
  • 4 garlic cloves
  • 60 ml olive oil
  • 1 preserved lemon
  • 120 g green olives
  • 1 handful fresh coriander
  • 1 handful fresh parsley
  • 10 ml ground ginger
  • 10 ml ground cumin
  • 8 ml paprika
  • 5 ml turmeric
  • 3 ml black pepper
  • 3 ml cinnamon
  • 1 pinch saffron threads
  • salt
  • 400 ml chicken stock or water

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Beverage pairings

Wine

Margaret River Chardonnay

Unoaked or lightly oaked white

$25–$45

Buttery notes complement the preserved lemon and olive richness; acidity cuts through the warm spices

Vivino

McLaren Vale Grenache Rosé

Dry rosé

$20–$35

Fruity and dry with enough body to stand up to warming spices; refreshing citrus notes echo the preserved lemon

Vivino

Barossa Valley Grenache

Light to medium-bodied red

$20–$40

Subtle spice and stone fruit notes harmonize with the tagine's warming spices; smooth tannins won't overpower the dish

Vivino

Beer

Stone & Wood Pacific Ale

Pale Ale

Citrus and pine aromatics complement the preserved lemon; balanced bitterness cleanses the palate between rich bites

Little Creatures Pale Ale

Pale Ale

Fruity, hoppy character with enough body to match the tagine's depth; refreshing finish cuts through the spice

Non-alcoholic

Moroccan Mint Tea

Traditional pairing; cooling mint soothes warming spices and aids digestion of the rich, aromatic dish

Fresh Lemon and Ginger Cordial

Homemade or quality brand; the bright citrus and warming ginger echo the tagine's flavour profile

Sparkling Water with Orange

Clean palate cleanser; the citrus notes complement preserved lemon and olives without competing

Ingredients

  • 1.5kgchicken thighs and drumsticks(bone-in, skin-on)
  • 2largeonions(finely chopped, about 300g)
  • 4garlic cloves(minced)
  • 60mlolive oil
  • 1preserved lemon(quartered, pulp removed)
  • 120ggreen olives(pitted)
  • 1handfulfresh coriander
  • 1handfulfresh parsley
  • 10mlground ginger
  • 10mlground cumin
  • 8mlpaprika
  • 5mlturmeric
  • 3mlblack pepper
  • 3mlcinnamon
  • 1pinchsaffron threads(generous)
  • —salt(to taste)
  • 400mlchicken stock or water