Moroccan Chicken Tagine with Olives & Preserved Lemon

Ingredients         Serves 4

15 cloves garlic, finely chopped

½ teaspoon ground ginger

1 teaspoon sweet paprika

½ teaspoon ground cumin

½ teaspoon turmeric

 Salt and freshly ground black pepper

1 chicken, cut in 8 to 10 pieces

2 tablespoons extra virgin olive oil

3 medium onions, sliced thin

1 cinnamon stick

8 Calamata olives, pitted and halved

8 cracked green olives, pitted and halved

1 large preserved lemon (3/4 jar)

1 cup chicken stock

 Juice of 1/2 lemon

1 tablespoon chopped flat-leaf parsley



  • Mix garlic, ginger, paprika, cumin and turmeric together.
  • Add salt & pepper to taste.
  • Rub chicken with mixture, cover & chill for 3 to 4 hours.
  • Heat oil in heavy frypan. Add chicken and brown on all sides. Set aside.
  • Add onions and cook over medium -low heat about 15 minutes, until

          lightly browned. Transfer to casserole dish if you are using one,

          or leave in frypan. Add cinnamon stick.

  • Put chicken on onions. Scatter with olives.
  • Quarter the lemons &cut skin in strips.
  • Scatter over chicken. Mix stock and lemon juice. Pour over chicken.
  • Cover, Place over low heat, and cook approx 30 mins, until chicken is done. 
  • Scatter parsley on top, and serve.