Chicken Tagine With Olives and Preserved Lemons

4 servings


1 hour

total time


5 cloves garlic, finely chopped

1/4 teaspoon saffron threads, pulverized

1/2 teaspoon ground ginger

1 teaspoon sweet paprika

1/2 teaspoon ground cumin

1/2 teaspoon turmeric

Salt and freshly ground black pepper

1 chicken, cut in 8 to 10 pieces

2 tablespoons extra virgin olive oil

3 medium onions, sliced thin

1 cinnamon stick

8 calamata olives, pitted and halved

8 cracked green olives, pitted and halved

1 large or 3 small preserved lemons (sold in specialty food shops)

1 cup chicken stock

Juice of 1/2 lemon

1 tablespoon chopped flat-leaf parsley


Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.

Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.

Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.

Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.


Serving Size




Total Fat

54 g

Saturated Fat

14 g

Unsaturated Fat

36 g

Trans Fat

0 g




1037 mg

Total Carbohydrate

12 g

Dietary Fiber

3 g

Total Sugars

3 g


59 g

4 servings


1 hour

total time
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