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Moroccan Chicken Tagine with Olives and Preserved Lemons


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Rate this recipe 4.7/5 (6 Votes)


  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1 pinch saffron
  • salt and pepper to taste
  • 1 whole chicken (cut into 8 pieces, or chicken thighs or breasts)
  • 1 tablespoon oil
  • 1 onion (sliced)
  • 2 cloves garlic (chopped)
  • 1 teaspoon ginger (grated)
  • 1/2 cup water (or chicken stock)
  • 1 preserved lemon (pith removed, and peel rinsed and sliced)
  • 1 cup olives
  • 1 tablespoon harissa
  • 1 tablespoon honey
  • 1/4 cup parsley (chopped)
  • 1/4 cup cilantro (chopped)



Step 1

1. Mix the paprika, cayenne pepper, cumin, turmeric, cinnamon, saffron, salt and pepper and rub it into the chicken.
2. Heat the oil in a large pan over medium-high heat add the chicken and brown on all sides and set aside.
3. Add the onion, and saute for 3 minutes.
4. Add the garlic and ginger and saute until fragrant, about a minute.
5. Add the water, chicken, preserved lemon, olives, harissa and honey, cover and simmer for 30 minutes.
6. Remove from heat and mix in the parsley and cilantro.

Slow Cooker: Optionally implement steps 1-4, place everything except the parsley and cilantro in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the parsley and cilantro and turning off the heat.

Note: You will probably want to go easy on the salt as the lemons are preserved in a lot of salt and the olives are pretty salty as well.


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