Chicken Tagine With Green Olives & Preserved Lemon

"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.”"
 
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photo by Linky photo by Linky
photo by Linky
photo by Jubes photo by Jubes
photo by Jubes photo by Jubes
photo by mickeydownunder photo by mickeydownunder
photo by Chef floWer photo by Chef floWer
Ready In:
1hr 30mins
Ingredients:
15
Serves:
4
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ingredients

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directions

  • In a medium-sized tagine or Dutch oven, arrange chicken thighs in a single layer.
  • Sprinkle the onion, cilantro, parsley, garlic, cumin, ginger, paprika, ½ teaspoon of the pepper, and saffron over the chicken.
  • Add 2 cups of water and cover.
  • If using a tagine, set it on a flame-tamer over medium heat.
  • If using a Dutch oven, set it over medium-high heat (you will not need the flame-tamer).
  • Bring to a boil.
  • Reduce heat and simmer gently for 30 minutes.
  • Meanwhile, pit each olive by placing on a cutting board and smashing firmly with the flat side of a heavy knife. Discard pit.
  • 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.
  • Season with salt and pepper to taste.

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Reviews

  1. Leggy Peggy
    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.
     
  2. Thymestudio
    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
     
  3. mickeydownunder
    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!
     
  4. Chickee
    This was so good that DH was already planning when we can have it next! I cooked it in a casserole container in the oven at 180C and that was fine, also I used thigh fillets. Served with cous cous. Thanks so much for a definite keeper!
     
  5. Chef floWer
    Very yummy! This was so simple to prepare, it only took me about 15 minutes. I keep to the recipe, even used a Tagine and the directions was easy to follow. The flavours was really yummy, I served it with cous cous and made a perfect meal. Thank you mersaydees for posting the recipe.
     
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