Preserved Lemon Chicken Tagine For The Tagine!

Name: Preserved Lemon Chicken Tagine For The Tagine!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 skinless chicken thighs (large) or 6 chicken breasts (chopped into large cubes); 5 garlic cloves, minced; 2 large onions, roughly chopped; 4 cups chopped tomatoes, fresh or 4 cups canned tomatoes; 3 cups chickpeas (tinned not dried); 1 inch piece fresh gingerroot, minced; 5 ounces dried apricots; 2 tablespoons tomato puree; 3 tablespoons good quality honey; 1 pint boiling water; 1 chicken stock cube, Maggi; 1/4 teaspoon saffron strand, crumbled; 4 teaspoons ras el hanout spice mix; salt; 1 small preserved lemon; 1 tablespoon best quality olive oil; fresh ground black pepper; 1/2 cup fresh coriander, chopped to serve

Servings: persons

6 skinless chicken thighs (large) or 6 chicken breasts (chopped into large cubes)
5 garlic cloves, minced
2 large onions, roughly chopped
4 cups chopped tomatoes, fresh or 4 cups canned tomatoes
3 cups chickpeas (tinned not dried)
1 inch piece fresh gingerroot, minced
5 ounces dried apricots
2 tablespoons tomato puree
3 tablespoons good quality honey
1 pint boiling water
1 chicken stock cube, Maggi
1/4 teaspoon saffron strand, crumbled
4 teaspoons ras el hanout spice mix
salt
1 small preserved lemon
1 tablespoon best quality olive oil
fresh ground black pepper
1/2 cup fresh coriander, chopped to serve

1
Put the olive oil in the bottom of the tagine and gently colour the onion and minced garlic. Add the chicken pieces and seal well.
2
In a large jug mix 1/2 pint of boiling water with 1 chicken cube and set aside.
3
To the tagine add the ginger, ras el hanout, saffron, tomato puree and honey. Mix well.
4
Add the chopped tomatoes, chick peas, stock and the apricots to the tagine and season well with salt and pepper to taste. Mix well with a wooden spoon and cover with tagine lid.
5
Cook on a low heat for 2 hours. Remove the lid and add preserved lemon - rinse lemon well under cold tap. Remove and discard half of the flesh and finely slice the remaining flesh and peel. Add this to the tagine before replacing the lid and cook for a further 30 - 45 minutes or until the sauce is thick and well flavoured and chicken is ready to fall apart!
6
(Add a little stock or water to the sauce if it seems a little dry or too thick. Cook a little longer of not thick enough or the chicken is not at falling point.).
7
Finally serve in the tagine base dish with fresh coriander sprinkle dover the top. Serve with fresh baked bread or steamed cous cous.

1059

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 6 skinless chicken thighs (large) or 6 chicken breasts (chopped into large cubes), 5 garlic cloves, minced, 2 large onions, roughly chopped, 4 cups chopped tomatoes, fresh or 4 cups canned tomatoes, and more.

Yes, Preserved Lemon Chicken Tagine For The Tagine! falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!