Chicken tagine with preserved lemons, potatoes and tomato

    1 hour 50 min

    A delicious North African chicken stew. This can be served with any couscous recipe of your choosing, I like a vegetable one. It goes well with flat breads and salads, like a fattoush or a tabbouleh.


    Lancashire, England, UK
    23 people made this

    Serves: 4 

    • 1 good pinch saffron
    • 1 chicken stock cube
    • 150ml boiling water
    • 1 medium onion
    • 2 cloves garlic
    • 1 to 2 tablespoons olive oil
    • 2 teaspoon ground cumin
    • 1 teaspoon paprika
    • 1 teaspoon ground ginger
    • 1 teaspoon crushed chilli flakes
    • 8 bone-in, skin-on chicken thighs
    • sea salt to taste
    • freshly ground black pepper to taste
    • 2 preserved lemons
    • 600g potatoes
    • 3 large tomatoes
    • 20g fresh parsley
    • 20g fresh coriander

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

    1. Put the saffron into a measuring jug and crumble in the chicken stock cube. Pour over the just boiled water, stir and put to one side.
    2. Peel and dice the onion, peel and chop the garlic. Heat 1 tablespoon of olive oil in a large frying pan and add the onion, garlic, cumin, paprika, ginger and chilli flakes. Stir well to combine and cook over a medium heat until the onions are softened, about 5 minutes. Remove with a slotted spoon and place in a small bowl, keep to one side.
    3. Season the chicken thighs all over with sea salt and freshly ground black pepper. Slice the preserved lemons into thin strips, discarding any pips. If necessary, add a further 1 tablespoon of olive oil to the pan and fry the chicken thighs, in batches, until browned all over, approximately 10 minutes. Add the sliced preserved lemons for the last minute of cooking. Remove the chicken thighs and lemon and keep to one side in a large bowl.
    4. Peel and chop the potatoes into chunks of about 1 to 2cm. Halve the tomatoes and chop the fresh parsley and coriander. Combine in a bowl and season with freshly ground black pepper and sea salt.
    5. Add the onion mixture and the herbed potatoes and tomatoes to the bowl with the chicken thighs and give everything a good stir to combine.
    6. Tip the ingredients into the base of a tagine and pour over the stock and saffron mixture. Bring to the boil and then lower the heat to a simmer. Place the lid on the tagine and cook for 30 to 45 minutes until the potatoes are soft and the chicken is cooked through. Alternatively, use a large saucepan with a tight fitting lid.


    If using a tagine, be sure to follow the manufacturers instructions. Most tagines used on the hob will need to be placed on a heat diffuser and the recipe cooked at a lower heat. Tagines retain moisture in a dish and the chicken and tomatoes in this recipe will produce a lot of juice. Be sure to keep an eye on your tagine to ensure any liquid does not spill over. If excess liquid is being produced, ladle some off.

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    Reviews in English (1)


    This was absolutely delicious, the best tagine recipe I've ever found. I cooked it in a large, deep frying pan as I don't have a tagine, and it was perfect.  -  15 Sep 2016