Chicken & Preserved Lemon Tagine

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 30

Appears in
The Jewelled Kitchen

By Bethany Kehdy

Published 2013

  • About

This simple one-pot tagine dances with flavour. You can steam the couscous over the broth as it cooks.


  • 1 chicken, about 1.25 kg/2 lb 12 oz


  1. Put the chicken breast-side down on a chopping board. Using a small and very sharp knife, cut through the skin between the thigh and the body. Twist the legs gently to remove them from the sockets. Turn the bird back over and ease the legs gently away from the body. Cut through the skin between the thigh and body as far around each leg as possible, keeping the knife as c