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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.

2
STEPS
INGREDIENTS
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.

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.

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

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

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.

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

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.

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.

  • 400.0g Chicken breast of chicken
  • 1.0 Onion
  • 1.0 Preserved lemon or 2-3 if smaller than audial
  • 10.0 10-15 purple or green olives - stone in
  • 1.0tsp Praprika
  • 1/2tsp Ground Cumin
  • 1/2tsp Ground Coriander seed
  • 1/2tsp Ground Ginger
  • 1.0pch Saffron
  • 1.0 Small stick of cinnamon
  • 1.0bnch Small bunch leaf coriander and flat leaf parsley
  • 2.0 2 cloves garlic
  • 1.0Tbsp Olive oil
  • Couscous to serve