Here’s a recipe for chicken tagine with preserved lemons and olives:


  • 1 whole chicken, cut into pieces
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon paprika
  • Pinch of saffron threads (optional)
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped fresh parsley
  • 1 preserved lemon, rinsed and chopped (or substitute with fresh lemon if preserved lemon is not available)
  • 1 cup green olives
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Water


  1. In a large pot or tagine, heat the olive oil over medium heat. Add the onion and garlic, and cook until soft and translucent.
  2. Add the chicken pieces to the pot, and season with salt, pepper, ginger, cumin, cinnamon, and paprika. Cook until the chicken is browned on all sides.
  3. Add enough water to the pot to cover the chicken, and bring to a boil.
  4. Reduce the heat to low, and add the cilantro, parsley, and saffron (if using). Cover the pot with the tagine lid or a regular lid, and simmer for about 1 hour, or until the chicken is tender.
  5. Add the chopped preserved lemon and olives to the pot, and cook for another 10-15 minutes, or until the chicken is fully cooked and the sauce has thickened.
  6. Taste and adjust seasoning as needed. Serve the tagine hot, with crusty bread or couscous.

Enjoy your homemade Moroccan tagine!



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