Chicken Tagine With Olives And Candied Lemons

The Chicken Tagine with olives and candied lemon is a recipe from the Moroccan classic repertoire; We reveal below the recipe of this chicken tagine, ideal for a meal with friends in the Moroccan style without having to go out.Β It’s a good winter dish full of anti-inflammatory spices and it’s even better reheated the next day!

Here are the ingredients for this classic tagine which is one of my favorites.

6 chicken legs, quartered
2 candied lemons, quartered
4 tablespoons chopped cilantro,
1/2 teaspoon turmeric powder
2 teaspoons ground ginger
3 cloves garlic, chopped
2 medium red onions, cut lengthwise
3 tablespoons of olive oil
1 teaspoon ground cinnamon
1 teaspoon saffron
1 teaspoon lemon juice
1/2 cup green olives


You can use a cast iron casserole dish if you do not have a tagine dish.

Lightly grill the saffron in a small dry pan over a low heat, shaking the pan, until it is fragrant, about 1 minute. Transfer the saffron to a small box, let it cool, then crumble with your fingers.

Crush the chopped garlic into a paste with 1/2 salt.

In a thick-bottomed covered tagine or casserole dish, mix the chicken with oil, onions, garlic, ginger, cinnamon, turmeric, lemon juice, 3 tablespoons chopped coriander, 1 teaspoon salt, 1/2 teaspoon pepper and the reserved saffron. Place the chicken pieces on top of the onions in the tagine.

Cut the lemons into preserved quarters and scrape the pulp off the bark. Coarsely chop the surface and sprinkle over the chicken. Cut the lemon zest.

Add 3/4 cup of water to the Tagine and let it simmer covered for 30 minutes, until the chicken is almost cooked. Check from time to time towards the end of the cooking time to be sure tajine is not dry. add water if necessary to maintain the meat from sticking to the pan.

Add olives and simmer covered for 10 minutes longer until the chicken is cooked. Just before serving, sprinkle with preserved lemon zest, remaining coriander and salt to taste.


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