How to Make Chicken and Preserved Lemon Tagine

My quick, convenient version of a classic Tagine. The preserved lemon gives a wonderful perfume and the spices aromatic warmth.

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How to Make Chicken and Preserved Lemon Tagine Recipe
7 Steps
Ingredients
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1
Use a Tagine if you have one - mine broke a while ago so I use an earthenware glazed dish until I can source a replacement.

Use a Tagine if you have one - mine broke a while ago so I use an earthenware glazed dish until I can source a replacement.

2
This shows the spices used.  Cinnamon stick in the centre, then clockwise from top: saffron; ground ginger; ground cumin; ground coriander; paprika.

This shows the spices used. Cinnamon stick in the centre, then clockwise from top: saffron; ground ginger; ground cumin; ground coriander; paprika.

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3
Remove the seeds and majority of the flesh from inside and discard

Remove the seeds and majority of the flesh from inside and discard

4
Finely chop the onions and fry in olive oil over a low heat until softened and a little coloured.  Add in the spices and garlic and stir through for a minute, ensuring you don't burn them.

Finely chop the onions and fry in olive oil over a low heat until softened and a little coloured. Add in the spices and garlic and stir through for a minute, ensuring you don't burn them.

5
Add the chicken then about a cup of water.  Bring to the boil and then turn down to a gentle simmer, adding in the sliced preserved lemon.  Cover with the Tagine lid if you are using or other lid

Add the chicken then about a cup of water. Bring to the boil and then turn down to a gentle simmer, adding in the sliced preserved lemon. Cover with the Tagine lid if you are using or other lid

6
Add the olives after about 8-10 mins from adding the chicken breast then cook a further 5-7 mins adding the leaf coriander and parsley.

Add the olives after about 8-10 mins from adding the chicken breast then cook a further 5-7 mins adding the leaf coriander and parsley.

7
Serve with steamed  and buttered couscous with spicy Harissa on the side if liked.  I believe that traditionally this would be served with bread.

Serve with steamed and buttered couscous with spicy Harissa on the side if liked. I believe that traditionally this would be served with bread.

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