Recipe: Moroccan Tagine - Chicken with Preserved Lemon & Olives
Cuisine: Moroccan
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • ½ kg chicken thighs
  • ½ kg big chicken legs
  • 2 tomatoes - 1 sliced, 1 roughly chopped
  • 2 brown onions - 1 sliced, 1 roughly chopped
  • 2 large potatoes - sliced
  • 100g pitted green olives
  • 1 bunch coriander- roughly chopped, using stalks too
  • 250 ml OR 1 cup water
  • 1 preserved lemon- remove pulp and use rind only. Rinse and cut into slivers.
Ingredients for Chermoula marinade:
  • 3 garlic cloves, chopped
  • ½ preserved lemon- remove pulp and use rind only. Rinse and finely slice
  • 2 brown onions- roughly chopped
  • ½ small red chilli
  • 1 tbsp sweet paprika
  • 1 tbsp ground cumin
  • 3 tbsp chopped coriander
  • 3 tbsp chopped flat-leaf parsley
  • 3 bay leaves, torn in half
  • large pinch saffron threads, soaked in a little water
  • ½ cup of olive oil
  • salt
  1. Combine all the chermoula marinade ingredients in a food processor and blend until combined well.
  2. Place chicken pieces into a bowl and rub, using only half the marinade.
  3. Refrigerate for at least 2 hours.
  4. Combine the chopped tomato and onion with a little more marinade and spread over the base of a heavy casserole dish or pot. (this is to prevent chicken from burning on the base).
  5. Arrange the chicken pieces in the middle of the dish. Place the potato slices around the chicken. Top with the sliced onion, sliced tomato, and place olives into spaces.
  6. Combine remaining marinade with the chopped coriander and water and pour over the top. Place preserved lemon wedges around the dish.
  7. Place the lid on top of dish and cook in oven at 180°C for approximately 55 minutes.
  8. Don’t lift the lid or stir during cooking.
  9. Serve with couscous and some fresh crusty bread to soak up all that juicy flavour
  10. If you like it hot, add a little harissa on the side.
Recipe by Places We Go at