Moroccan
Chicken Tagine with Preserved Lemon and Olives
Moroccan chicken with preserved lemon and olives
Moroccan chicken braised with saffron, ginger, preserved lemon, green olives and fresh herbs.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Moroccan cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Chicken Tagine with Preserved Lemon and Olives
Ingredients
Main
Method
- 1
Coat the chicken with onion, garlic, spices, herbs and olive oil in a wide heavy pan.
- 2
Cook gently until the onions soften, then add a little water, cover and braise until the chicken is tender.
- 3
Remove the chicken briefly and reduce the onion sauce until thick and glossy.
- 4
Return the chicken with preserved lemon rind and olives and simmer for ten minutes.
This Moroccan tagine balances savoury chicken and olives with the aromatic, salty brightness of preserved lemon.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless the dish is intended to be served chilled or at room temperature.
Keep cooking
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