26min 4 ppl
Chicken Tagine with Preserved Lemon and Olives
84 minutes
4 people
Hardover 60 min or 12+ steps
84 min · 12 steps
Hard: over 60 min or 12+ steps
475 kcalper person
Protein 46g
Carbs 10g
Fats 27g
About this dish
Chicken thighs are braised with onion, ginger, turmeric and a thread of saffron until falling-apart tender, then finished with salty preserved lemon and green olives for the classic Moroccan tagine flavour.
Allergy Info
Celery
Diet Info
Meat
Before you start
Ready-made is fine, or make your own.
- Preserved Lemons2start 26 minutes aheadMake your own
Ingredients
Fresh Produce
- Onionfinely sliced2
- Garlic clovescrushed3 cloves
- Fresh Coriandersmall bunch, leaves roughly chopped, to serve1
Meat & Poultry
- Chicken Thighsboneless, skinless, cut into large chunks800 g
Tins & Jars
- Chicken stock300 ml
- Preserved Lemonquartered, pith removed, rind thinly sliced2
- Green olivespitted100 g
Spices & Seasonings
- Ground Ginger1 tsp
- Ground Turmeric1 tsp
- Saffron threads1 pinch
- Fine sea saltto taste
- Black pepperto taste
Oils & Condiments
- Olive oil2 tbsp
Utensils
- Chopping board
- Sharp knife
- Large Dutch oven
- Meat thermometer
Method
1
Trim the chicken thighs and cut them into large chunks.
Approx. 6 minutes
2
Peel and finely slice the onions.
Approx. 4 minutes
3
Peel and crush the garlic cloves.
Approx. 2 minutes
4
Quarter the preserved lemon, remove the pith, and thinly slice the rind.
Approx. 3 minutes
5
Heat the olive oil in a large Dutch oven over a medium-high heat and brown the chicken on all sides.
Approx. 8 minutes
6
Add the onion to the pan and cook until softened.
Approx. 7 minutes
7
Add the garlic, ginger, turmeric and saffron, and cook until fragrant.
Approx. 2 minutes
8
Return the chicken to the pan, pour in the chicken stock, and bring to a simmer.
Approx. 2 minutes
9
Cover and simmer over a low heat until the chicken is cooked through.
Approx. 35 minutes
10
Check the temperature with a meat thermometer inserted into the thickest piece of chicken; it should read at least 74 degrees Celsius.
Approx. 2 minutes
11
Stir in the preserved lemon rind and green olives, and simmer uncovered until the sauce has thickened slightly.
Approx. 10 minutes
12
Season to taste with salt and black pepper, scatter over the coriander, and serve.
Approx. 3 minutes
