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Chicken Tagine With Preserved Lemon and Olives

The Gourmet Gourmand
Prep Time 15 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine Chicken Recipes, Moroccan
Servings 4 People


  • Tagine or Dutch Oven


  • 4 Chicken Legs bone in, skin on
  • 3 tbsp Olive Oil
  • 1 large Yellow Onion thinly sliced
  • 2 tbsp Ground Coriander
  • 2 tsp Ground White Pepper
  • 2 tsp Ground Ginger
  • 1 tsp Saffron Threads
  • 1/2 tsp Ground Turmeric
  • 1 1/2 cups Low Sodium Chicken Stock
  • 1/4-1/2 pitted Green Olives crushed
  • 1/2 Preserved Lemon (Rind Only) Minced
  • 4 tbsp Butter
  • Salt and Pepper (to taste)

For Garnish

  • 2-3 tbsp Cilantro chopped
  • 4 Preserved Lemon Rinds


  • Adjust oven to fit your tagine (if using). Preheat oven to 350 degrees.
  • Salt and pepper chicken legs on all sides. Heat olive oil in a large saute pan over medium-high to high heat.
  • Sear chicken legs, approximately 3-4 minutes on each side, or until golden browned and able to lift easily from the pan. Remove from pan and set aside.
  • Reduce heat to medium and add onions. Saute until softened and golden brown.
  • Add spices to the onion mixture - coriander, white pepper, ginger, saffron, turmeric, and salt. Stir to incorporate.
  • Add onions in the bottom of your tagine, or dutch oven. Arrange chicken pieces amongst the onions. Add chicken stock.
  • Place in preheated oven for about 45 minutes, or until the chicken meat appears to be separating from the bone.
  • If using a clay tagine: place tagine onto a separate saute pan to act as a heat diffuser (prevents risk of clack cracking... omit this step if using a dutch oven or iron tagine) and turn heat to medium high. Add minced preserved lemon, crushed olives, and butter. Cover and simmer for about 5 minutes.
  • Taste sauce and add additional salt and pepper, as desired.
  • Garnish with quaratered preserved lemons and chopped cilantro.


Adapted from Mourad, New Moroccan.
Keyword Chicken recipes, African Recipes, Stew, Braise