Chicken Tagine With Green Olives & Preserved Lemon

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

Based on a recipe from The Best of Clay Pot Cooking by Dana Jacobi. Dana says, “If you can, make this dish as Moroccan women have for centuries, in the cone-topped clay cooker that gives it its name – otherwise a Dutch oven works well.”

Ingredients Nutrition


  1. In a medium-sized tagine or Dutch oven, arrange chicken thighs in a single layer.
  2. Sprinkle the onion, cilantro, parsley, garlic, cumin, ginger, paprika, ½ teaspoon of the pepper, and saffron over the chicken.
  3. Add 2 cups of water and cover.
  4. If using a tagine, set it on a flame-tamer over medium heat.
  5. If using a Dutch oven, set it over medium-high heat (you will not need the flame-tamer).
  6. Bring to a boil.
  7. Reduce heat and simmer gently for 30 minutes.
  8. Meanwhile, pit each olive by placing on a cutting board and smashing firmly with the flat side of a heavy knife. Discard pit.
  9. Add the olives, preserved lemon, and lemon juice to the tagine and cook 20 minutes more, until the chicken meat is falling off the bones.
  10. Season with salt and pepper to taste.
Most Helpful

Delicious tagine. The addition of olives and preserved lemon really make this dish. I cooked it in a dutch oven and served with couscous. Thanks for posting.

Leggy Peggy June 18, 2010

This was very good! Used kalamata olives because I like them better, but everything else as listed. Loved using my tagine! Thank you for posting. ZWT6

Thymestudio June 12, 2010

EXCELLENT dish! Cannot believe I forgot to review! BUT I did take photos and posted them too! WONDERFULLY aromatic as can be! Best of all, one pot (Dutch oven), simply delish as can be! THANKS!

mickeydownunder June 10, 2010