Tajine with Chicken and Preserved Lemons Recipe

Name: Tajine with Chicken and Preserved Lemons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Chicken Thighs; 2 whole Onions; 2 whole Preserved Lemons; 1 bunch Flat-leaf Parsley; 5 whole Vine Tomatoes; 3-58 ounces, weight Green Olives; 2 whole (small) Fennel; 5 whole Carrots; 10 whole Waxy Potatoes; 1 cup Olive Oil; 2 pinches Saffron Powder; 2 pinches Black Pepper; 2 pinches Coarse Salt; 2 pinches Ginger; 2 pinches Turmeric; 2 cloves Garlic; 3 cubes Vegetable Stock; 2 cups, 1 tablespoon, 2 teaspoons, 7-18 pinches Water

Servings: persons

4 whole Chicken Thighs
2 whole Onions
2 whole Preserved Lemons
1 bunch Flat-leaf Parsley
5 whole Vine Tomatoes
3-58 ounces, weight Green Olives
2 whole (small) Fennel
5 whole Carrots
10 whole Waxy Potatoes
1 cup Olive Oil
2 pinches Saffron Powder
2 pinches Black Pepper
2 pinches Coarse Salt
2 pinches Ginger
2 pinches Turmeric
2 cloves Garlic
3 cubes Vegetable Stock
2 cups, 1 tablespoon, 2 teaspoons, 7-18 pinches Water

1
Coat your tajine with olive oil.
2
(If you do not have a tajine, a big pan with a lid will do.
3
Your favorite pan for making a stew is great.)
4
Add the cicken and the onions.
5
Cook these on a high heat for a few minutes so that the chicken becomes golden brown.
6
Add the spices, the garlic, the vegetable stock and the parsley (roughly chopped) to the pan.
7
Add 1/2 litre of warm water so it doesnt stick to the bottom of the pan.
8
Put the lid on the pan and let it simmer on low heat.
9
Skin the tomatoes (drop them in boiling water for 10 seconds, then in cold water) and then squash them with a fork and add them to the pan.
10
Also add in the olives.
11
Leave to simmer for another 20 minutes.
12
Add the preserved lemons.
13
(Before using them, rinse the lemons thoroughly under running water, remove the pips and flesh.
14
Use only the rind, cut into fine strips.)
15
Leave to simmer for another 20 minutes.
16
Then add the fennel, carrot and potatoes and leave until you can easily stick a knife through the vegetables.
17
Serve with bread or with a couscous.

1235

kcal

Calories

Fat

118

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 18 ingredients. The key ingredients include: 4 whole Chicken Thighs, 2 whole Onions, 2 whole Preserved Lemons, 1 bunch Flat-leaf Parsley, and more.

Yes, Tajine with Chicken and Preserved Lemons 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!

Tajine with Chicken and Preserved Lemons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions