Tagine of Chicken with Olives and Preserved Lemon

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.