Tagine of Chicken with Olives and Preserved Lemon

Tagine of Chicken

One of the signature dishes of Moroccan cuisine. Its ingredients include the exotic but its preparation is simplicity itself.

Prep Time: 10 minutes
Cook Time: 1 hours 5 minutes
Total Time: 1 hours 15 minutes



Rub chicken inside and out with garlic, ras el hanout, saffron, loomi, salt and pepper. Put in a large Dutch oven.

Add onions and herbs. Half cover with chicken broth and drop in the cinnamon stick. Bring to a boil over medium-high heat then add the oil and butter. Cover and let boil for 45 minutes or until the Chicken is cooked.

Transfer the chicken to a plate and keep warm. Boil the broth uncovered for a further 10 minutes, stirring regularly, until concentrated. Add the lemon juice, preserved lemon peel and olives and simmer for a few more minutes.

About 5 minutes before the sauce is ready, if using whole chicken, cut up the chicken neatly into 8 pieces, then return to the pan, turning the pieces carefully in the sauce. Taste and adjust the seasoning if necessary. Transfer to serving dish and serve hot.