Chicken Tagine with Preserved Lemons and Olives
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)
- 0salt (to taste)
- 400 mlchicken stock or water
Instructions
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).
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.
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.
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.
Add preserved lemon quarters and olives. Cook uncovered for final 10 minutes to reduce sauce slightly. Stir in fresh herbs.
Serve hot with couscous or crusty bread to soak up the sauce.
Recipe by
KitchenConvert userShop All Ingredients
Uncheck items you already have
- 1.5 kg chicken thighs and drumsticksWoolworths
- 2 large onionsWoolworths
- 4 garlic clovesWoolworths
- 60 ml olive oilWoolworths
- 1 preserved lemonWoolworths
- 120 g green olivesWoolworths
- 1 handful fresh corianderWoolworths
- 1 handful fresh parsleyWoolworths
- 10 ml ground gingerWoolworths
- 10 ml ground cuminWoolworths
- 8 ml paprikaWoolworths
- 5 ml turmericWoolworths
- 3 ml black pepperWoolworths
- 3 ml cinnamonWoolworths
- 1 pinch saffron threadsWoolworths
- saltWoolworths
- 400 ml chicken stock or waterWoolworths
Shop on Woolworths — one item at a time
KitchenConvert earns a small commission if you buy through these links — at no extra cost to you.
Shop this recipe
Equipment detected from your method.
KitchenConvert earns a small commission if you buy through these links — at no extra cost to you.
Essential
- large heavy-bottomed pot or tagine
- cutting board
- knife
- wooden spoon or spatula
- lid or cover
Helpful
- measuring spoonsoptional
- measuring cupsoptional
- serving spoonoptional
- serving dishes or bowlsoptional
Beverage pairings
Wine
Margaret River Sauvignon Blanc
Crisp white
Bright acidity cuts through rich sauce; citrus complements preserved lemon
Barossa Valley Grenache
Light to medium-bodied red
Spice-friendly with subtle sweetness; pairs well with warm Moroccan spices
Adelaide Hills Pinot Gris
Dry white
Mineral notes and gentle fruit balance chicken and olives without overwhelming
Beer
Little Creatures Pale Ale
Pale ale
Hoppy bitterness refreshes palate between spiced chicken bites; citrus hop notes echo preserved lemon
Stone & Wood Pacific Ale
Pale ale
Tropical fruit notes complement warm spices; crisp finish balances rich sauce
Non-alcoholic
Moroccan Mint Tea
Traditional pairing; refreshing mint cleanses palate and aids digestion of rich spices
Fresh Lemonade or Citrus Cordial
Bright acidity mirrors preserved lemon in dish; cooling effect balances warm spices
Sparkling Water with Orange or Lemon
Light and refreshing; prevents palate fatigue from heavy sauce and spices
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