Pic of Chicken, olive and preserved lemon tagine

Chicken, olive and preserved lemon tagine

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Meat mains

Chicken, olive and preserved lemon tagine

Main Serves 4 1h 5 min
A succulent, subtly flavoured Moroccan chicken tagine with olives and preserved lemon. This is best cooked in a wide, shallow dish with a lid if you don't have a tagine. Serve it with flatbread to mop up the juices, and/or a dish of couscous mixed with toasted flaked almonds, chopped parsley or coriander, lemon juice and a drizzle of olive oil.


  • 2 tbsp oil
  • 4 chicken legs (or large, bone-in thighs)
  • 1 onion, finely sliced
  • 2 garlic cloves, finely chopped
  • 3cm piece fresh ginger, peeled and finely chopped
  • 2 tbsp clear honey
  • pinch saffron threads (optional)
  • 150g pitted olives (green or black)
  • 1 preserved lemon, rinsed well, flesh removed and rind finely sliced or chopped
  • 200ml stock
  • salt and pepper


Prep time: 15 min
Cooking time: 50 min
  • Step 1

    Heat half the oil in a large heavy-based casserole dish or flameproof tagine. Brown the chicken on both sides and remove to a plate.
  • Step 2

    Gently fry the onion in the rest of the oil for a few minutes to soften without colouring. Add the garlic and ginger and fry for another 2 minutes.
  • Step 3

    Stir in the honey, saffron threads, olives and preserved lemon rind.
  • Step 4

    Return the chicken to the pan and pour over the stock. Season and bring to the boil.
  • Step 5

    Reduce the heat, cover and gently simmer for 40 minutes, or until the chicken is cooked through.

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