How-to

How to make chicken and preserved lemon tagine

How to make chicken and preserved lemon tagine

Use a Tagine if you have one - mine broke a while ago so I use an earthenware glazed dish until I can source a replacement.

This shows the spices used. Cinnamon stick in the centre, then clockwise from top: saffron; ground ginger; ground cumin; ground coriander; paprika.

Remove the seeds and majority of the flesh from inside and discard

Finely chop the onions and fry in olive oil over a low heat until softened and a little coloured. Add in the spices and garlic and stir through for a minute, ensuring you don't burn them.

Add the chicken then about a cup of water. Bring to the boil and then turn down to a gentle simmer, adding in the sliced preserved lemon. Cover with the Tagine lid if you are using or other lid

Add the olives after about 8-10 mins from adding the chicken breast then cook a further 5-7 mins adding the leaf coriander and parsley.

Serve with steamed and buttered couscous with spicy Harissa on the side if liked. I believe that traditionally this would be served with bread.


Watch the video: Moroccan Chicken Tagine (October 2021).