Chicken tagine with preserved lemons and olives

    1 hour 50 min

    This tagine is really easy to do. It is a perfect tagine for beginners! If you do not have a tagine, you can prepare it in a casserole like I do. It will still be delicious. I always taste the tagine and season with salt at the end as the preserved lemons and olives are already well salted.

    45 people made this

    Serves: 6 

    • 2 tablespoons olive oil
    • 2 onions, chopped
    • 2 teaspoons ground paprika
    • 2 teaspoons ground turmeric
    • 1 teaspoon ground cumin
    • 6 chicken breasts cut into large cubes
    • 150g pitted green olives
    • 2 preserved lemons, cut into wedges
    • pepper to taste
    • 50g fresh coriander, chopped

    Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

    1. In a casserole, heat the oil over medium heat.
    2. Add onions and sauté until soft. Stir in all the spices, diced chicken, green olives and preserved lemon. Season with pepper.
    3. Add 150ml water and simmer over low heat for 1 hour 30 minutes. Taste and adjust seasoning if needed. Serve warm with couscous or fresh bread.

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    Reviews in English (4)


    I was sceptical about the minuscule amount of ingredients but my fears were all in vain. The recipe is great but when I make it again I will be reducing the olives by half as I and my guests found them a little on the powerful side. The only change I made was to use vegetable stock instead of water, other than that I followed the recipe to the letter and recommend it. It will certainly become a midweek treat in the future and a special meal when having friends round.  -  14 Feb 2013


    Amazing dish! I made it with chicken thighs, added 2 cinnamon sticks to the pot. Made in heavy cast iron pot in the oven - 1 hr at 180 C. Also, mixed all spices with oil and rubbed chicken in this spice mix prior to adding to the pot. Used black and green olives, with pits. Preserved lemons is a must!  -  01 Apr 2015


    Some people are not too keen on olives, so I substituted dried apricots ( they plump up and soak up the juices) and I used chicken stock instead of water for a richer turns out really scrummy !  -  12 Jun 2017