Chicken Tagine with Preserved Lemons and Olives

Name: Chicken Tagine with Preserved Lemons and Olives
Yield: Serves 2
Ingredients: 1 small bunch of coriander, roughly chopped; 2 garlic cloves, finely chopped; 10 green olives; 1 red onion, finely chopped; salt and freshly ground black pepper; couscous or crusty bread, to serve; 50 ml olive oil; 1 preserved lemon; a pinch of saffron strands; 1 tbsp ground coriander; 1 cinnamon stick; 2 tbsp parsley, finely chopped; 2.5cm piece of ginger, grated; 1 tsp melted butter; 500 g whole chicken, cut into large chunks; 1 tbsp marjoram, finely chopped

Preparation info

Serves
2

Difficulty
Medium

Appears in

The Secret of Spice

By Tonia Buxton

Published 2019

About

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

Ingredients

1 preserved lemon
50 ml olive oil
1 tsp melted butte

Main course

Method

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