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Chicken tajine with preserved lemon and olives recipe
Created by Hassan M'Souli
- Cuisine: Moroccan
- Prep Time: 3 hr(s)
- Cook Time: 45 min(s)
- Serves 6
This dish is wonderful. Although it takes a little while to prepare, all that fades when you bring the tajine to the table, lift off the conical lid and watch as your family and friends take a deep, satisfied breath. Serve with couscous and harissa. Like curries, it is even better on the second day.
Ingredients
Chermoula marinade2 garlic cloves, chopped
½ preserved lemon, rind only, rinsed and finely sliced
2 onions, chopped
½ small red chilli
1 tbsp sweet paprika
1 tbsp ground cumin
2 tbsp chopped coriander
2 tbsp chopped flat-leaf parsley
2 bay leaves, torn in half
½ tsp saffron threads, soaked in a little water
125 ml olive oil
salt
1 small chicken (1–1.2 kg)
2 tomatoes, 1 chopped, 1 sliced
2 onions, 1 chopped, 1 sliced
2 large potatoes, cut into wedges
150 g pitted green olives
1 bunch coriander, chopped
250 ml water
1 preserved lemon, rind only, rinsed and cut into 6 or 8 wedges
Preparation
Combine the marinade ingredients in a food processor and blend until finely chopped and thoroughly combined. Leave for 30 minutes before using (or you can make this up to 7 days in advance and store it in the refrigerator).Wash and dry the chicken. Cut out the backbone and trim off the wing tips and any excess fat. Chop into pieces. Place in a bowl and rub with half of the marinade. Refrigerate for at least 2 hours or ideally overnight.
Combine the chopped tomato and onion with a little more marinade and spread over the base of a tajine (this will prevent the chicken from burning on the bottom). Arrange the chicken pieces in the centre of the tajine. Coat the potato wedges in a little more marinade and arrange around the chicken. Top with the sliced onion, then the sliced tomato, and push the olives into the gaps. Combine the remaining marinade with the coriander and water and pour over the top. Decorate with preserved lemon wedges.
Cover the tajine with the lid and cook over a very low heat on the stove for 45 minutes. Don’t stir or lift the lid during cooking.
Take the tajine to the table and serve with couscous and harissa.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
If you enjoyed this Chicken tajine with preserved lemon and olives recipe then browse more Moroccan recipes, meat recipes and our most popular hainanese chicken rice recipe.
Moroccan Restaurants
Displaying 10 of 56 Moroccan Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Builders Arms Hotel, bandroom | Fitzroy | |
| 2. | Moroccan Soup Bar | Fitzroy North | |
| 3. | African Feeling | Newtown | |
| 4. | Alhambra | Manly | |
| 5. | Out of Africa | Manly | |
| 6. | Kazbah On Darling | Balmain | |
| 7. | Cafe Mint | Surry Hills | |
| 8. | Sumac | Sydney | |
| 9. | Little Moorish Restaurant | East Perth | |
| 10. | Veritas Restaurant | Highgate |
Comments (23)
Previous
18 Apr 2013 07:42 AEST
tony
dublin
Don't Try
Definitely the worst chicken tajine i've ever had!
I have lived in Morocco so would have some bias, but this was terrible just even as an adaptation of an authentic one.
Flavours were just not there. One thing i've learned - marinades don't work.
I have found better recipes just searching the web - bbcfood.co.uk.
Don't waste your time..
Agree(2 people agree)
Disagree(3 people disagree)
26 Mar 2013 09:20 AEST
snag
Non Australian
07 Jan 2013 09:54 AEST
Chicken coop plans
frenklin.staus@gmail.com
07 Jan 2013 09:35 AEST
Chicken coop plans
frenklin.staus@gmail.com
03 Jan 2013 01:41 AEST
frank
dianella
less liquid
Cooked it last night and it was delicious.
45 mins was not enough for the potatoes so I'd suggest you boil these for ten mins before adding to the dish.
I don't think water needed to be added to marinade and coriander at the end, the onions made it moist enough.
If you find it too lemony just don't garnish with preserved lemons at the end.
17 Sep 2012 06:48 AEST
ichaella
FDTGRFGRF
18 Aug 2012 02:53 AEST
Kerrie
Australia
06 Aug 2012 09:22 AEST
liz
3165
waaay too bitter
Followed the recipes exactly and rinsed the preserved lemon really well but this turned out way too bitter. I tried to fix it with some honey but couldn't salvage so we had to throw it out. Really disappointing after marinating overnight...
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