Chicken Tagine with Preserved Lemon
A fragrant, gently braised chicken with green olives, preserved lemon and saffron — the balance of sweet, sour and savoury that defines Moroccan cooking.
Origin & history
Tagine takes its name from the conical clay vessel that traps steam and returns it as condensation, keeping meat tender with very little liquid. The combination of preserved lemon and olive is characteristic of Moroccan city cooking, especially Fez and Marrakech, where citrus preservation and the olive trade shaped the larder. Saffron from Taliouine remains one of the country's most prized crops.
Ingredients
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Chicken
Spices
Finish
The method
Step by step
- 01
Marinate
30 minRub the chicken with garlic, ginger, cumin, coriander, cinnamon, saffron and olive oil. Rest for at least 30 minutes, or overnight in the fridge.
Saffron releases more colour if you crush it into a tablespoon of warm water first.
- 02
Soften the onions
12 minIn the base of a tagine or heavy casserole, cook the sliced onions in olive oil over low heat for 12 minutes until soft and translucent.
- 03
Brown the chicken
5 minAdd the chicken and turn in the onions for 5 minutes to coat and lightly colour.
- 04
Braise
40 minAdd 150 ml water, cover and simmer very gently for 40 minutes, turning the pieces once.
A tagine should barely bubble — high heat toughens the meat.
- 05
Add lemon and olives
10 minSlice the preserved lemon rind (discard the pulp), add with the olives and cook uncovered for 10 minutes to concentrate the sauce.
- 06
Rest and finish
5 minScatter with chopped herbs, rest 5 minutes and serve with bread or couscous.
Chef tips
- — Use chicken on the bone for a richer sauce.
- — Do not oversalt — preserved lemon and olives carry plenty.
Common mistakes
- — Adding the olives early makes the sauce bitter.
- — Skipping the rest lets the juices run out when carved.
Substitutions
- Preserved lemon → Zest of 1 lemon + ½ tsp saltAdd at the end so it stays bright.
- Saffron → ¼ tsp ground turmericColour only, not aroma.
Storage & serving
Refrigerate up to 3 days. Remove the olives before freezing for up to 2 months.
Serve with warm khobz bread, buttered couscous or steamed greens.
Food safety
Cook chicken to 75°C at the thickest point. Cool leftovers within 2 hours.
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