Chicken tagine with lemons

    2 hours 5 min

    You don't necessarily need a tagine dish to make this classic Moroccan chicken with green olives and preserved lemon. If you are short on time, let the chicken marinate for 1 hour or more, but ideally give it a full day to marinate.

    2 people made this

    Serves: 4 

    • 1 chicken (about 1kg), cut into pieces
    • 100ml olive oil
    • 1/2 small bunch fresh coriander, minced
    • 1/2 small bunch parsley, minced
    • 2 teaspoons ground ginger
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground cumin
    • 1 pinch saffron threads
    • pepper
    • 2 onions
    • 4 garlic cloves
    • 1/2 chicken stock cube
    • 1 lemon
    • 1 (350g) jar pitted green olives, drained
    • 1 preserved lemon
    • steamed couscous or bread

    Prep:20min  ›  Cook:45min  ›  Extra time:1hr  ›  Ready in:2hr5min 

    1. The evening before, place the chicken pieces in a bowl with olive oil, herbs and spices. Quarter the lemon and mix everything well. Cover with cling film and marinate for 24 hours (speed version: 1 hour).
    2. Mince onions and garlic. Dissolve chicken stock in a glass of hot water.
    3. Place chicken in a large heavy pot without the oil and fry on all sides till golden. Add onions, garlic and chicken stock.
    4. Add the lemon quarters from the marinade as well as all the accumulated marinade. Simmer for 45 minutes to 1 hour. 15 minutes before the end of cooking, add olives and preserved lemon.


    If using a tagine dish, place the chicken in the dish 15 minutes before the end of cooking. Pour a generous ladle full of sauce over it and sprinkle with the preserved lemon and olives. Cover and place in the oven at moderate heat (180 C / Gas 4) for 15 minutes.

    See it on my blog

    Find this recipe on my blog (in French)

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