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Chicken tagine with Olive and Preserved Lemons

A tangy meal that came straight out of Morocco. I have not altered this recipe. It is traditional because it is perfect. My husband only eats chicken when it is so tender it is falling apart to this extent.


  • 2-3 Tbsp Good quality Olive Oil

  • 1 Red Onion, sliced

  • 3 Cloves Garlic, crushed

  • .75 tsp Ginger, ground

  • 1 .5 tsp Cinnamon, ground

  • Large pinch of Saffron threads (lightly toasted and crushed)

  • 1 Large Chicken

  • 3 Cups Best quality Chicken Stock

  • .5 cup Kalamata Olives

  • 1 Large bunch Coriander chopped

  • 1 Large bunch Parsley chopped

  • 1 Preserved Lemon in salt rinsed and chopped

  • Salt and Pepper to taste


  • 1.

    Heat oil in a pan.fry onion until golden meanwhile in mortar crush garlic with a pinch of salt then work in saffron, ginger, cinnamon and pepper. Stir into the onions, cook until fragrant, then spread over the chicken.

  • 2.

    Put the chicken in a heavy saucepan or flameproof casserole small enough to be a snug cosy fit, add Stock and heat until simmering. Cover and simmer 1 1/4 hours turning over chicken 2-3 times.

  • 3.

    Add the olives, preserved lemon and herbs, cover again and cook for 15 min or until the chicken is very tender.

  • 4.

    Taste the sauce if the flavor needs to be more concentrated, transfer chicken to a warm shallow serving dish, cover and keep warm, then reduce the cooking juices to a rich sauce.

  • 5.

    If you do not wish to have too much fat, skim off the surface oils and pour sauce over the chicken.

  • 6.

    Serve with freshly baked bread to mop up the delicious sauces and rice or couscous as desired.

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