Tagine of Chicken with Preserved Lemon and Olives

Name: Tagine of Chicken with Preserved Lemon and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra virgin olive oil; 2 onions, grated or very finely chopped; 2 to 3 garlic cloves, crushed; 1/2 teaspoon crushed saffron threads or saffron powder; 1/4 to 1/2 teaspoon ground ginger; 1 chicken, cut up in 6 or 8 pieces; Salt and black pepper; Juice of 1/2 lemon; 2 tablespoons chopped coriander; 2 tablespoons chopped flat-leaf parsley; Peel of 1 large or 2 small preserved lemons (see page 7); 12 to 16 green or violet olives (see above)

Servings: persons

3 tablespoons extra virgin olive oil
2 onions, grated or very finely chopped
2 to 3 garlic cloves, crushed
1/2 teaspoon crushed saffron threads or saffron powder
1/4 to 1/2 teaspoon ground ginger
1 chicken, cut up in 6 or 8 pieces
Salt and black pepper
Juice of 1/2 lemon
2 tablespoons chopped coriander
2 tablespoons chopped flat-leaf parsley
Peel of 1 large or 2 small preserved lemons (see page 7)
12 to 16 green or violet olives (see above)

1
In a wide casserole or heavy-bottomed pan that can hold all the chicken pieces in one layer, heat the oil and put in the onions.
2
Saute, stirring over low heat, until they soften, then stir in the garlic, saffron, and ginger.
3
Put in the chicken pieces, season with salt and pepper, and pour in about 1 1/4 cups water.
4
Simmer, covered, turning the pieces over a few times and adding a little more water if it becomes too dry.
5
Lift out the breasts after about 15 minutes and put them to one side.
6
Continue to cook the remaining pieces for another 25 minutes or so, after which time return the breasts to the pan.
7
Stir into the sauce the lemon juice, the chopped coriander and parsley, the preserved lemon peel cut into quarters or strips, and the olives.
8
Simmer uncovered for 5 to 10 minutes, until the reduced sauce is thick and unctuous.
9
If there is too much liquid, lift out the chicken pieces and set aside while you reduce the sauce further, then return the chicken to the pan and heat through.
10
Present the chicken on a serving dish with the olives and lemon peel on top of the meat.
11
Add 1/2 chili pepper, seeded and chopped, with the onions at the start, and the juice of 1/4 lemon (instead of 1/2) toward the end of cooking.

243

kcal

Calories

Fat

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 3 tablespoons extra virgin olive oil, 2 onions, grated or very finely chopped, 2 to 3 garlic cloves, crushed, 1/2 teaspoon crushed saffron threads or saffron powder, and more.

Yes, Tagine of Chicken with Preserved Lemon and Olives 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!