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Chicken Tagine with Preserved Lemon

Chicken Tagine with Preserved Lemon
2 hr 22 min · 29 min active · makes ~2 kg · Easy

Moroccan chicken braised with saffron, preserved lemon, and green olives, finished with fresh coriander and parsley.

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Ingredients
0/19 gathered · 4 servings
1pinch
250ml
2piece
4piece
20g
2tsp
1tsp
1tsp
1tsp
1tsp
0.5tsp
1tsp
1tsp
60ml
1,200g
2piece
20g
15g
120g
Tools
18 items
Serveware
1 item
Procedure
52 steps
1 of 52

Crumble the saffron threads into the small bowl.

Saffron threads · 1 pinch
⏱ 5s
ResultSaffron threads
2 of 52

Pour the warm water over the saffron and set aside to steep while you prepare everything else.

Water · 60 ml
⏱ 10s
ResultSaffron threads and water
3 of 52

Leave the saffron to steep in the water for at least 10 minutes, until it turns a deep golden colour.

⏱ 10 min
ResultSaffron waterused in step 43
4 of 52

Peel the red onions, halve them through the root and discard the skins.

Red onion · 2 piece
⏱ 30s
ResultPeeled red onion
5 of 52

Cut each onion half into thin half-moon slices.

Peeled red onion · step 4
⏱ 45s
ResultFinely sliced onion
6 of 52

Sweep the sliced onion off the board into the large mixing bowl.

Finely sliced onion · step 5
⏱ 10s
ResultFinely sliced onion
7 of 52

Crush each garlic clove under the flat of the knife and peel away the skin.

Garlic clove · 4 piece
⏱ 30s
ResultPeeled garlic cloves
8 of 52

Finely chop the peeled garlic cloves into a fine mince.

Peeled garlic cloves · step 7
⏱ 30s
ResultFinely chopped garlic
9 of 52

Scrape the chopped garlic into the bowl with the onion.

Finely chopped garlic · step 8
⏱ 10s
ResultFinely chopped garlic and finely sliced onion
10 of 52

Scrape the skin from the ginger with the edge of a peeler.

Fresh ginger · 20 g
⏱ 20s
ResultPeeled fresh ginger
11 of 52

Finely chop the peeled ginger into a fine mince.

Peeled fresh ginger · step 10
⏱ 30s
ResultFinely chopped ginger
12 of 52

Scrape the chopped ginger into the bowl.

Finely chopped ginger · step 11
⏱ 10s
ResultFinely chopped garlic and finely sliced onion and finely chopped ginger
13 of 52

Measure the ground cumin into the bowl.

Ground cumin · 2 tsp
⏱ 5s
ResultFinely chopped garlic and finely sliced onion mixture
14 of 52

Add the ground coriander to the bowl.

Ground coriander · 1 tsp
⏱ 5s
ResultFinely chopped garlic and finely sliced onion mixture
15 of 52

Add the ground ginger to the bowl.

Ground ginger · 1 tsp
⏱ 5s
ResultFinely chopped garlic and finely sliced onion mixture
16 of 52

Add the ground turmeric to the bowl.

Ground turmeric · 1 tsp
⏱ 5s
ResultFinely chopped garlic and finely sliced onion mixture
17 of 52

Add the sweet paprika to the bowl.

Sweet paprika · 1 tsp
⏱ 5s
ResultFinely chopped garlic and finely sliced onion mixture
18 of 52

Add the ground cinnamon to the bowl.

Ground cinnamon · 0.5 tsp
⏱ 5s
ResultFinely chopped garlic and finely sliced onion mixture
19 of 52

Add the ground black pepper to the bowl.

Ground black pepper · 1 tsp
⏱ 5s
ResultFinely chopped garlic and finely sliced onion mixture
20 of 52

Add the salt to the bowl.

Salt · 1 tsp
⏱ 5s
ResultFinely chopped garlic and finely sliced onion mixture
21 of 52

Pour the olive oil into the bowl.

Extra-virgin olive oil · 60 ml
⏱ 5s
ResultFinely chopped garlic and finely sliced onion mixture
22 of 52

Stir everything together thoroughly until the spices and oil are evenly combined into a thick paste.

⏱ 30s
ResultSpiced onion marinade
23 of 52

Add the chicken thighs to the bowl.

Chicken thigh · 1,200 g
⏱ 10s
ResultSpiced onion marinade and chicken thigh
24 of 52

Use your hands to massage the spiced onion mixture all over the chicken thighs, making sure every surface is well coated.

⏱ 1 min
ResultSpice-coated chicken thighs
25 of 52

Cover the bowl tightly with cling film.

⏱ 10s
26 of 52

Transfer the bowl to the refrigerator to marinate.

⏱ 10s
ResultSpice-coated chicken thighs
27 of 52

Leave the chicken to marinate in the refrigerator for at least 1 hour, or overnight for deeper flavour.

⏱ 1 hr
ResultMarinated chicken thighs
28 of 52

Take the bowl out of the refrigerator and leave it at room temperature while you prepare the remaining ingredients.

⏱ 10s
ResultMarinated chicken thighsused in step 36
29 of 52

Halve each preserved lemon and scrape out the flesh and pith with the tip of the knife, keeping only the rind.

Preserved lemon · 2 piece
⏱ 20s
ResultHalved preserved lemon
30 of 52

Slice the preserved lemon rind into thin strips.

Halved preserved lemon · step 29
⏱ 30s
ResultSliced preserved lemon rind
31 of 52

Transfer the sliced lemon rind to a small bowl and set aside.

Sliced preserved lemon rind · step 30
⏱ 10s
ResultSliced preserved lemon rindused in step 44
32 of 52

Roughly chop the coriander, including the stalks, on the board.

Fresh coriander · 20 g
⏱ 30s
ResultRoughly chopped coriander
33 of 52

Gather the chopped coriander into a small bowl and set aside.

Roughly chopped coriander · step 32
⏱ 10s
ResultRoughly chopped coriander
34 of 52

Roughly chop the flat-leaf parsley leaves and tender stalks on the board.

Flat-leaf parsley · 15 g
⏱ 30s
ResultRoughly chopped parsley
35 of 52

Add the chopped parsley to the bowl with the coriander and toss briefly to combine.

Roughly chopped parsley · step 34
⏱ 10s
ResultRoughly chopped parsley and roughly chopped corianderused in step 54
36 of 52

Lift the chicken thighs out of the marinade and lay them skin-side down in the cold pan, leaving the spiced onion mixture behind in the bowl.

Marinated chicken thighs · step 28
⏱ 20s
ResultMarinated chicken thighs
37 of 52

Set the pan over a medium-high heat and sear the chicken, without moving it, until the skin is deep golden-brown and releases easily from the pan.

⏱ 5 min
ResultSeared chicken thighs
38 of 52

Turn each thigh over with tongs and brown the other side for a further 3 minutes.

⏱ 3 min
ResultBrowned chicken thighs
39 of 52

Lift the browned chicken thighs onto a plate, leaving the rendered fat behind in the pan.

Browned chicken thighs · step 38
⏱ 20s
ResultRendered fatused in step 47
40 of 52

Tip the spiced onion mixture from the marinating bowl into the pan with the rendered fat.

Rendered fat · step 39
⏱ 10s
ResultSpiced onion marinade and rendered fat
41 of 52

Cook the onion mixture over a medium heat, stirring often and scraping up any caramelised bits, until the onion is completely soft and golden.

⏱ 8 min
ResultSoftened spiced onion
42 of 52

Pour the remaining water into the pan.

Water · 190 ml
⏱ 5s
ResultSoftened spiced onion and water
43 of 52

Pour the saffron water into the pan.

Saffron water · step 3
⏱ 10s
ResultSaffron water and softened spiced onion and water
44 of 52

Add the sliced preserved lemon rind to the pan.

Sliced preserved lemon rind · step 31
⏱ 10s
ResultSliced preserved lemon rind and saffron water mixture
45 of 52

Scatter the green olives into the pan.

Green olives · 120 g
⏱ 10s
ResultSliced preserved lemon rind and saffron water mixture
46 of 52

Stir everything together so the olives, lemon and onion are evenly distributed through the liquid.

⏱ 20s
ResultTagine braising liquid
47 of 52

Nestle the browned chicken thighs back into the pan, skin-side up, along with any resting juices from the plate.

Browned chicken thighs · step 39
⏱ 20s
ResultTagine braising liquid and browned chicken thighs
48 of 52

Bring the liquid in the pan to a vigorous boil.

⏱ 1 min
ResultSimmering tagine
49 of 52

Clamp the lid tightly on the pan.

⏱ 10s
50 of 52

Reduce the heat to low and cook at a gentle simmer for 40 minutes, until the chicken is completely tender and cooked through. Check the thickest piece reads 74 °C on a thermometer.

⏱ 40 min
ResultBraised chicken tagine
51 of 52

Remove the lid carefully, using oven gloves to protect your hand from the steam.

⏱ 10s
52 of 52

Raise the heat to medium and let the sauce bubble uncovered for 5 minutes until it thickens slightly and coats the chicken.

⏱ 5 min
ResultChicken tagine with preserved lemon
Total Time2 hr 22 min
Serving
  1. Ladle the chicken thighs and sauce into a large serving dish.
  2. Scatter the chopped coriander and parsley generously over the top of the tagine and bring to the table immediately.
Nutrition
per serving
Estimated · pre-cooking · 95% ingredients covered
NutrientPer serving
580kcal
61g
32g
6g
12g
3g
3g
1,348mg
Ingredients0/19
Tools0/15
Recipe

Chicken Tagine with Preserved Lemon

Moroccan chicken braised with saffron, preserved lemon, and green olives, finished with fresh coriander and parsley.

What you’ll doYou will build a spiced paste, coat chicken thighs in it, and marinate for at least an hour. Then you'll sear the chicken, cook the marinade into a golden base, add saffron-infused liquid, preserved lemon and olives, nestle the chicken back in, and braise gently covered for 40 minutes before finishing the sauce uncovered.

Serves4
Total2 hr 22 min
LevelMedium

Ingredients

  • Saffron threads1 pinch
  • Water250 ml
  • Red onion2 piece
  • Garlic clove4 piece
  • Fresh ginger20 g
  • Ground cumin2 tsp
  • Ground coriander1 tsp
  • Ground ginger1 tsp
  • Ground turmeric1 tsp
  • Sweet paprika1 tsp
  • Ground cinnamon0.5 tsp
  • Ground black pepper1 tsp
  • Salt1 tsp
  • Extra-virgin olive oil60 ml
  • Chicken thigh1,200 g
  • Preserved lemon2 piece
  • Fresh coriander20 g
  • Flat-leaf parsley15 g
  • Green olives120 g

Tools

Pan lidTongsSaffron bowl (small bowl)Lemon rind bowl (small bowl)Coriander bowl (small bowl)Large mixing bowlServing dishLarge heavy based saucepanChef's knifeCling filmWooden spoonRefrigeratorPeelerLadlePlateOven gloveChopping boardThermometer

Method

1
Crumble the saffron threads into the small bowl.
5sSaffron bowl (small bowl)Saffron threads · 1 pinch
2
Pour the warm water over the saffron and set aside to steep while you prepare everything else.
10sSaffron bowl (small bowl)Water · 60 ml
3
Leave the saffron to steep in the water for at least 10 minutes, until it turns a deep golden colour.
Result · Saffron water · used in step 43
10 minSaffron bowl (small bowl)
4
Peel the red onions, halve them through the root and discard the skins.
30sChopping board, Chefs knifeRed onion · 2 piece
5
Cut each onion half into thin half-moon slices.
45sChopping board, Chefs knifePeeled red onion · step 4
6
Sweep the sliced onion off the board into the large mixing bowl.
10sLarge mixing bowlFinely sliced onion · step 5
7
Crush each garlic clove under the flat of the knife and peel away the skin.
30sChopping board, Chefs knifeGarlic clove · 4 piece
8
Finely chop the peeled garlic cloves into a fine mince.
30sChopping board, Chefs knifePeeled garlic cloves · step 7
9
Scrape the chopped garlic into the bowl with the onion.
10sLarge mixing bowlFinely chopped garlic · step 8
10
Scrape the skin from the ginger with the edge of a peeler.
20sChopping board, PeelerFresh ginger · 20 g
11
Finely chop the peeled ginger into a fine mince.
30sChopping board, Chefs knifePeeled fresh ginger · step 10
12
Scrape the chopped ginger into the bowl.
10sLarge mixing bowlFinely chopped ginger · step 11
13
Measure the ground cumin into the bowl.
5sLarge mixing bowlGround cumin · 2 tsp
14
Add the ground coriander to the bowl.
5sLarge mixing bowlGround coriander · 1 tsp
15
Add the ground ginger to the bowl.
5sLarge mixing bowlGround ginger · 1 tsp
16
Add the ground turmeric to the bowl.
5sLarge mixing bowlGround turmeric · 1 tsp
17
Add the sweet paprika to the bowl.
5sLarge mixing bowlSweet paprika · 1 tsp
18
Add the ground cinnamon to the bowl.
5sLarge mixing bowlGround cinnamon · 0.5 tsp
19
Add the ground black pepper to the bowl.
5sLarge mixing bowlGround black pepper · 1 tsp
20
Add the salt to the bowl.
5sLarge mixing bowlSalt · 1 tsp
21
Pour the olive oil into the bowl.
5sLarge mixing bowlExtra-virgin olive oil · 60 ml
22
Stir everything together thoroughly until the spices and oil are evenly combined into a thick paste.
30sLarge mixing bowl, Wooden spoon
23
Add the chicken thighs to the bowl.
10sLarge mixing bowlChicken thigh · 1,200 g
24
Use your hands to massage the spiced onion mixture all over the chicken thighs, making sure every surface is well coated.
1 minLarge mixing bowl
25
Cover the bowl tightly with cling film.
10sLarge mixing bowl, Cling film
26
Transfer the bowl to the refrigerator to marinate.
10sLarge mixing bowl, Refrigerator
27
Leave the chicken to marinate in the refrigerator for at least 1 hour, or overnight for deeper flavour.
1 hrLarge mixing bowl
28
Take the bowl out of the refrigerator and leave it at room temperature while you prepare the remaining ingredients.
Result · Marinated chicken thighs · used in step 36
10sLarge mixing bowl, Refrigerator
29
Halve each preserved lemon and scrape out the flesh and pith with the tip of the knife, keeping only the rind.
20sChopping board, Chefs knifePreserved lemon · 2 piece
30
Slice the preserved lemon rind into thin strips.
30sChopping board, Chefs knifeHalved preserved lemon · step 29
31
Transfer the sliced lemon rind to a small bowl and set aside.
Result · Sliced preserved lemon rind · used in step 44
10sLemon rind bowl (small bowl)Sliced preserved lemon rind · step 30
32
Roughly chop the coriander, including the stalks, on the board.
30sChopping board, Chefs knifeFresh coriander · 20 g
33
Gather the chopped coriander into a small bowl and set aside.
10sCoriander bowl (small bowl)Roughly chopped coriander · step 32
34
Roughly chop the flat-leaf parsley leaves and tender stalks on the board.
30sChopping board, Chefs knifeFlat-leaf parsley · 15 g
35
Add the chopped parsley to the bowl with the coriander and toss briefly to combine.
Result · Roughly chopped parsley and roughly chopped coriander · used in step 54
10sCoriander bowl (small bowl)Roughly chopped parsley · step 34
36
Lift the chicken thighs out of the marinade and lay them skin-side down in the cold pan, leaving the spiced onion mixture behind in the bowl.
20sLarge heavy based saucepanMarinated chicken thighs · step 28
37
Set the pan over a medium-high heat and sear the chicken, without moving it, until the skin is deep golden-brown and releases easily from the pan.
5 minLarge heavy based saucepan, Tongs
38
Turn each thigh over with tongs and brown the other side for a further 3 minutes.
3 minLarge heavy based saucepan, Tongs
39
Lift the browned chicken thighs onto a plate, leaving the rendered fat behind in the pan.
Result · Rendered fat · used in step 47
20sPlateBrowned chicken thighs · step 38
40
Tip the spiced onion mixture from the marinating bowl into the pan with the rendered fat.
10sLarge heavy based saucepanRendered fat · step 39
41
Cook the onion mixture over a medium heat, stirring often and scraping up any caramelised bits, until the onion is completely soft and golden.
8 minLarge heavy based saucepan, Wooden spoon
42
Pour the remaining water into the pan.
5sLarge heavy based saucepanWater · 190 ml
43
Pour the saffron water into the pan.
10sLarge heavy based saucepanSaffron water · step 3
44
Add the sliced preserved lemon rind to the pan.
10sLarge heavy based saucepanSliced preserved lemon rind · step 31
45
Scatter the green olives into the pan.
10sLarge heavy based saucepanGreen olives · 120 g
46
Stir everything together so the olives, lemon and onion are evenly distributed through the liquid.
20sLarge heavy based saucepan, Wooden spoon
47
Nestle the browned chicken thighs back into the pan, skin-side up, along with any resting juices from the plate.
20sLarge heavy based saucepanBrowned chicken thighs · step 39
48
Bring the liquid in the pan to a vigorous boil.
1 minLarge heavy based saucepan
49
Clamp the lid tightly on the pan.
10sLarge heavy based saucepan, Pan lid
50
Reduce the heat to low and cook at a gentle simmer for 40 minutes, until the chicken is completely tender and cooked through. Check the thickest piece reads 74 °C on a thermometer.
40 minLarge heavy based saucepan, Thermometer
51
Remove the lid carefully, using oven gloves to protect your hand from the steam.
10sLarge heavy based saucepan, Pan lid, Oven glove
52
Raise the heat to medium and let the sauce bubble uncovered for 5 minutes until it thickens slightly and coats the chicken.
5 minLarge heavy based saucepan
53
Ladle the chicken thighs and sauce into a large serving dish.
30sServing dish, LadleChicken tagine with preserved lemon · step 52
54
Scatter the chopped coriander and parsley generously over the top of the tagine and bring to the table immediately.
Result · Chicken Tagine with Preserved Lemon
15sServing dishRoughly chopped parsley and roughly chopped coriander · step 35
Printed 11 October 2026