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 Sauvignon Blanc

Crisp white

$15–$25

Bright acidity cuts through rich spices and preserved lemon; pairs beautifully with Moroccan aromatics

Vivino

Barossa Valley Grenache

Medium-bodied red

$18–$28

Subtle spice notes complement cumin and cinnamon; fruity character balances saffron and turmeric

Vivino

Clare Valley Riesling

Off-dry white

$14–$24

Gentle sweetness and floral notes harmonize with warming spices; acidity refreshes between bites

Vivino

Beer

Stone & Wood Pacific Ale

Pale ale

Tropical hop character and balanced bitterness complement preserved lemon and olives without overpowering spices

Coopers Sparkling Ale

Sparkling ale

Light body and crisp finish cleanse the palate; subtle sweetness works with warming spice blend

Non-alcoholic

Moroccan Mint Tea

Traditional pairing; fresh mint cools spices while sweetness complements the rich, complex sauce

Sparkling Lemon Water with Fresh Herbs

Bright acidity echoes preserved lemon; herbaceous notes enhance coriander and parsley in the dish

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