One of the most delicious Moroccan dishes is Chicken Tagine with Preserved Lemons. It's wonderful because the tagine cooking technique yields a tender and flavorful chicken, while the preserved lemons add a tangy touch to the dish. The abundance of fresh coriander from our garden and our own olives add even more flavor to this fabulous dish.
To cook with a tagine you place the ingredients inside the tagine, cover and cook slowly and gently as you would a ragout. What you end up with is an amazingly fragrant dish.

Chicken Tagine, with preserved lemons, coriander, and olives

According to Mary Ellen Snodgrass, in her Encyclopedia of Kitchen History, tagines can be traced back to an 8th century ruler of the Islamic empire, and they've been a staple of Maroccan cooking technique ever since. You can buy tagines glazed or unglazed; I have three and they're all glazed. My favorite tagine producer is Emile Henry, in Marcigny, Burgundy France since 1850.

Tagines aren't just for Moroccan cookery Tagines are perfect to prepare any one pot, slow cookery dish. Tagines also make a beautiful presentation when brought to the table If you don't have one, I recommend purchasing one.

To make a perfect tagine the first step is to prepare an aromatic rub for the chicken. Then add your chicken and toss it in the aromatic base until it's coated. Cover and place in the refrigerator for several hours.

Spices for chicken with preserved lemons

Have a question or want to leave your own tips and recommendations? Click here to leave a comment:

Chicken Tagine with Preserved Lemons, Olives & Fresh Coriander

Print Recipe Pin Recipe Rate Recipe

Prep Time: 2 30

Cook Time: 1

Total Time: 1 30

There are a number of wonderful recipes for chicken with preserved lemons, most of them delicious Moroccan tagines. This recipe uses those aromatic flavors, along with olives and fresh coriander

Course: Main Course

Cuisine: international, Italian, Morocco

Wendy

Servings:

Wendy

Ingredients

8 pieces Chicken thigh
1 teaspoon Ginger
1 teaspoon Cumin
1 teaspoon Cinnamon
½ teaspoon Black pepper freshly ground
2 threads Saffron pulverized
1 teaspoon Paprika, sweet
4 cloves Garlic minced
3 medium Onions, white thinly sliced
3 tablespoons Olive oil extra virgin
3 medium Preserved lemons sliced into thin strips
10 pitted Olives Gaeta, calamata or other similar
2 cups Vegetable broth ½ liter
½ teaspoon Salt
1 cup Coriander, fresh leaves only
1 One lemon sliced, for garnish

Instructions

Remove all the pulp from the preserved lemons and discard.
Slice the lemons into thin strips and set aside.
Mix the spices together: ginger, cumin, garlic, saffron, paprika, black pepper
Toss the chicken pieces in this aromatic spice mixture, cover and refrigerate for several hours.
Heat the olive oil in the tagine, then brown the chicken pieces on both sides.
Remove and set aside.
Add the sliced onions to the tagine and sauté on low/medium heat for about 20 minutes.
Top with the chicken, olives, preserved lemons, salt, and most of the coriander reserving a handful for serving.
Pour the broth over the chicken.
Cover and cook over a low flame until the chicken is cooked through and starting to separate from the bones (about 30 to 45 minutes).
If the broth evaporates during cooking add a small amount of water to the pan.
While the chicken is cooking slice a lemon for garnish. (optional)
Serve the chicken directly from the tagine; top with the reserved coriander and sliced lemons.

Tried this recipe?Let us know how it was!

I make a small commission on purchases made through links on my website. Prices are identical, but purchasing through my links helps support my work to bring you great recipes, culinary and travel information!