Chicken tagine with preserved lemons

    1 hour 10 min

    Typical Moroccan dish. Chicken is browned, then cooked slowly in the tagine with herbs and spices and served with preserved lemon and green olives.

    1 person made this

    Serves: 4 

    • 1 chicken
    • 3 cloves garlic
    • 2 onions
    • 1 bunch coriander
    • 1 bunch parsley
    • 3 tablespoons olive oil
    • salt and pepper to taste
    • 1 lemon
    • 1 teaspoon ground cinnamon, or to taste
    • 1 tablespoon sweet paprika
    • 1 saffron thread
    • 1 preserved lemon, sliced
    • green olives

    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Cut the chicken into pieces. Clean the garlic, onion, coriander and parsley and chop them separately. Wilt the onion in the tagine with 3 tablespoons olive oil for 5 minutes.
    2. Add the chicken pieces and brown evenly. After 10 minutes add the garlic, coriander, half the parsley, salt and pepper, stir and let the flavors combine.
    3. Squeeze the lemon. Add the cinnamon, 1 level tablespoon paprika, a saffron thread and the lemon juice to the pot with the chicken. Cover and cook over a low flame as possible for 30 minutes, adding a little hot water if it tends to dry.
    4. Season to taste with salt and pepper and serve the chicken hot with sliced preserved lemon rings on top and green olives.

    See it on my blog

    free Moroccan recipes with Maroc Gourmet

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