Chicken Tagine with Preserved Lemon and Green Olives
Why this recipe works
- Layered savoury flavour: Onion, garlic and warm ground spices form a mellow base before the chicken slowly seasons the sauce as it cooks.
- Bright, balanced finish: Preserved lemon and green olives cut through the richness of the chicken with saltiness and tang.
- Tender, saucy result: A gentle covered simmer keeps the chicken moist while creating enough aromatic sauce for serving with couscous.
Get the most out of this recipe
Authenticity notes
- Preserved lemon matters: The peel is the key ingredient: it brings the distinctive salty citrus note associated with many Moroccan tagines.
- Low, steady cooking: Tagines are built around gentle heat, allowing the meat, aromatics and spices to cook together without rushing the sauce.
- Serve with couscous: Couscous is a natural partner for the fragrant cooking juices and keeps the dish satisfying without complicating the meal.
Ingredient notes
- Prepare the preserved lemon properly: Rinse off excess brine, discard the flesh and chop the peel finely so its flavour spreads evenly through the sauce.
- Season at the end: Preserved lemons and olives vary in saltiness, so taste after they have simmered before adding any extra salt.
- Use bone-in thighs: Bone-in, skin-on chicken thighs hold up well during the long simmer and help give the sauce body.
Common mistakes
- Boiling too hard: Keep the sauce at a lazy simmer; vigorous boiling can toughen the chicken and reduce the liquid before the meat is tender.
- Adding lemon and olives too early: Stir them in near the end so their sharp, briny flavour stays clear rather than dominating the whole stew.
- Serving a thin sauce: If the sauce tastes good but looks loose, simmer uncovered briefly until it lightly coats the chicken.
Make-ahead tips
- Make the tagine ahead: The chicken and sauce can be cooked in advance, cooled quickly and refrigerated in a sealed container.
- Reheat gently: Warm the tagine slowly on the hob with a splash of stock until piping hot throughout.
- Keep couscous separate: Couscous is best made fresh, but if storing leftovers, keep it separate from the sauce so it does not become heavy.
Equipment you'll need
Ingredients
Instructions
- Halve and thinly slice the onion. Peel and finely chop the garlic, then roughly chop the fresh coriander and set it aside for serving.
- Warm the olive oil in a tagine base over medium heat (or use a Dutch oven). Add the onion and cook for 8 to 10 minutes until softened and lightly golden, then stir in the garlic, cumin, ginger and turmeric for 1 minute until fragrant.
- Nestle the chicken thighs into the onion mixture, turning them to coat in the spices. Pour in the chicken stock, bring to a gentle simmer, then cover and cook on low for 60 minutes, keeping it at a steady, lazy bubble.
- Rinse the preserved lemon to remove excess brine, then remove and discard the flesh and finely chop the peel. Stir the preserved lemon peel and green olives into the tagine and simmer, uncovered, for 10 to 12 minutes until the sauce is slightly reduced and the chicken is tender.
- Meanwhile, put the couscous in a heatproof bowl. Ladle over enough hot cooking liquid from the tagine to just cover it, cover the bowl, and leave for 5 minutes, then fluff with a fork.
- Taste the sauce and adjust by simmering briefly if you want it thicker. Serve the chicken and sauce over the couscous and finish with the fresh coriander.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- Keep the heat low throughout so the sauce simmers gently; a hard boil can make the chicken tough and reduce the sauce too quickly.
- If your preserved lemons are very salty, rinse them well and use a little less of the peel, adding more at the end if needed.
- Food safety: make sure the chicken is cooked until piping hot throughout, with no pink at the bone and the juices running clear.
Substitutions
- Replace Chicken thighs with Chicken drumsticks for a similar slow-simmered result; keep the cooking time the same and cook until tender.
- Replace Couscous with Bulgur for a slightly nuttier grain; cover with hot cooking liquid and stand until tender, then fluff.
- Replace Fresh coriander with Fresh flat-leaf parsley for a milder, more herby finish.
Storage
- Refrigerate up to 3 days
- Cool the tagine quickly, then refrigerate in a sealed container. Reheat gently on the hob with a splash of chicken stock until piping hot; couscous is best made fresh, but can be chilled for 2 days and revived with a little hot stock and a fork.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 45min (25min active)
- Difficulty: Medium
- Cuisine: Moroccan
-
Allergens:
Gluten
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