Chicken Tagine with Preserved Lemons and Olives

Preparation info
  • Serves


    • Difficulty


Appears in
The Secret of Spice: Recipes and ideas to help you live longer, look younger and feel your very best

By Tonia Buxton

Published 2019

  • About

I’m obsessed with preserved lemons – they add incredible zing to stews like this one.


  • 1 preserved lemon
  • 50 ml olive oil
  • 1 tsp melted butte


Cut the preserved lemon in half and separate the flesh from the peel. Set the peel aside and finely chop the flesh.

Place the chopped lemon flesh in a casserole dish. Add the olive oil, melted butter, garlic, ginger, ground coriander, saffron, cinnamon stick and 250ml cold water and mix well.

Add the chicken pieces to the casserole, having pierced them with a sharp knife so they