Spiced Chicken Tagine with Preserved Lemon and Olives

Spiced Chicken Tagine with Preserved Lemon and Olives

Spiced Chicken Tagine with Preserved Lemon and Olives

Prep Time
30 Minutes
“Tagine” refers to both the Moroccan braised dish and the traditional vessel it’s prepared in. If you don’t own a tagine, you can use a Dutch oven or large saucepan with lid to slow cook the chicken and vegetables with fragrant spices, preserved lemon and green olives.
  • 1½ teaspoon Paprika

  • ½ teaspoon Ground Black Pepper

  • ½ teaspoon Cinnamon Ground

  • ½ teaspoon Ground Cumin

  • ½ teaspoon Ground Ginger

  • ½ teaspoon Sea Salt

  • 50 gram (2 ounce) flour

  • 675 gram (1½ pounds) skinless chicken thighs

  • 1 tablespoons olive oil

  • 1 medium onion, thinly sliced

  • 2 carrots, sliced diagonally

  • ½ tablespoons Minced Garlic

  • 1 large potato, cut into 2.5cm (1”) chunks

  • 100 gram (4 ounce) green olives

  • 1 preserved lemon, cut into 8 wedges

  • 1 tablespoons Flat Leaf Parsley

  • 1 tablespoons Coriander Leaf

  • 1 Bay Leaves

  • 350 millilitre (12 fluid ounce) chicken stock

Key Products

Product Information

£ 1.69/unit,34g
Ground Black Pepper

Product Information

£ 2.20/unit,33g
Cinnamon Ground

Product Information

£ 1.69/unit,32g
Ground Cumin

Product Information

£ 1.61,28g
Ground Ginger

Product Information

£ 1.69/unit,26g
Minced Garlic

Product Information

£ 1.89/unit,46g
Flat Leaf Parsley

Product Information

£ 1.69/unit,3g
Coriander Leaf

Product Information

£ 1.83/unit,7g


  • 1 Mix the Paprika, Black Pepper, Cinnamon, Cumin, Ginger and Salt in a bowl. Mix ½ tbs of the spice mixture with the flour in shallow dish. Coat the chicken with the flour mixture and reserve the remaining spice mixture. Heat the oil in a pan on medium-high heat and add the chicken. Cook for 7 minutes, or until the chicken is browned on both sides. Remove the chicken from the pan and set aside.
  • 2 Stir the onions, carrots, Garlic and remaining spice mixture into the pan. Cook and stir for 5 minutes, or until the onions are lightly browned. Return the chicken to the pan, add potatoes, olives, preserved lemon, ½ tbs each of the Coriander Leaf and Parsley, Bay Leaves and stock.
  • 3 Bring to the boil, reduce the heat to low, cover and simmer for 1 hour, or until the chicken and potatoes are tender. Sprinkle with the remaining Coriander Leaf and Parsley. Delicious served with couscous.