Entertaining Main

Preserved lemon and olive chicken tagine

Name: Chicken tagine with preserved lemons recipe
Yield: 8
Ingredients: 20.00 ml extra virgin olive oil; 8 chicken thigh cutlets; 1 onion, halved, thinly sliced; 15 garlic cloves, 12 unpeeled, 3 crushed; 2 tsp ground cumin; 1 tsp ground ginger; 375ml chicken stock; 40.00 ml lemon juice; 1 tsp ground turmeric; 800g small kipfler potatoes, peeled; 1/2 preserved lemon, flesh discarded, rind thinly sliced; 100g olive; 40.00 ml chopped coriander, plus extra leaves, to serve; Crusty bread, to serve

1 rating

Jump to recipe

by Lucy Nunes

Delicious Team

Jun 27, 2024

This hearty chicken recipe is perfect for dinner parties or weekend entertaining. Succulent chicken thighs absorb all the juicy flavours of the tangy preserved lemon and Sicilian green olives, while the bite-sized kipfler potatoes round out the zing with their creamy, fluffy centres. Served with crusty bread, this delicious tagine recipe is one to dip into every weekend.

1 tbs extra virgin olive oil
8 chicken thigh cutlets
1 onion, halved, thinly sliced
15 garlic cloves, 12 unpeeled, 3 crushed
2 tsp ground cumin
1 tsp ground ginger
1 1/2 cups (375ml) chicken stock
2 tbs lemon juice
1 tsp ground turmeric
800g small kipfler potatoes, peeled
1/2 preserved lemon, flesh discarded, rind thinly sliced
2/3 cup (100g) Sicilian (green) olives
2 tbs chopped coriander, plus extra leaves, to serve
Crusty bread, to serve

Method

1.

Preheat oven to 170°C/150°C fan-forced.
2.

Heat the oil in a large shallow cast-iron pan, large heavy-based saucepan or large casserole over medium-high heat. Season chicken and cook, turning, for 15 minutes, or until well browned all over. Set chicken aside on a plate.
3.

Discard all but 1 tbs fat from pan and reduce heat to medium. Add onion and crushed garlic and cook, stirring occasionally, for 5 minutes, or until softened. Add cumin and ginger and stir for 30 seconds. Add the stock and lemon juice, scraping bottom of pan with a spoon. Add the turmeric, stir to combine, then nestle in the chicken, skin-side up. Cover and bake for 30 minutes.
4.

Add potatoes and unpeeled garlic and bake, covered, for 30 minutes. Add preserved lemon and bake, uncovered, for 30 minutes.
5.

Meanwhile, place the olives in a small saucepan. Cover with cold water and bring to the boil. Strain and repeat once more. Add olives and chopped coriander to chicken and bake for 5 minutes. Serve with extra coriander and bread.