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Chicken tajine with preserved lemon and olives recipe

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Created by Hassan M'Souli

14 comments

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Rating:

4.5/ 5 stars 58 Votes

Cuisine: Moroccan

This chicken tajine recipe is Morocco’s second most popular dish after couscous and considered to be the national dish. Hassan M'Souli shares his recipe with Food Safari's Maeve O'Meara.

Ingredients

Chermoula Marinade

2 cloves garlic, chopped
1/2 preserved lemon, rinsed and thinly sliced
2 onions, chopped
½ birds eye chilli
1 tbsp sweet paprika
1 tbsp ground cumin
Salt
2 tbsp chopped fresh coriander, stems and leaves
2 tbsp chopped fresh parsley
1/2 teaspoon saffron threads, soaked in a little water
1/2 cup olive oil
2 bay leaves, torn in half

1 whole chicken, size 10 or 12
1 tomato, chopped
1 onion, chopped
2 large potatoes, cut into wedges
1 onion, sliced
1 tomato, sliced
150g pitted green olives
1 bunch fresh coriander, chopped
1 cup water
1 preserved lemon, cut into 6 segments.

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Preparation

Marinade
Process all ingredients together in a food processor until finely chopped and thoroughly combined. Leave for 30 minutes before using. Can be stored in the refrigerator for up to seven days.

Wash and dry the chicken and remove backbone, wing tips and any excess fat. Cut into pieces. Rub all over with ½ of the chermoula marinade and refrigerate overnight or for at least 2 hours.

Combine the tomato and onion with a little more chermoula and spread into the base of the tajine (this will prevent the chicken from burning on the bottom).Arrange chicken pieces in the centre of the tajine on top of tomato mixture. Coat potato wedges with chermoula and arrange around chicken. Top with onion slices, then tomato slices and olives in between the potato wedges.

Mix chopped coriander with remaining chermoula and water. Pour over mixture. Decorate top with preserved lemon wedges.

Cover tajine with lid and cook on a very low gas heat for 45 minutes. Do not stir or lift the lid during the cooking process.

Serve the Tajine directly to the table and impress your guests with a waft of fragrant steam when it’s time to serve with couscous and harissa.

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.

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Comments (14)

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02 Jul 2011 08:49 AEST

JAM

Weston

needs longer to cook

cook for 45 minutes!? Mines been cooking for twice that and it's still nowhere near done. Smells great though.

Agree(7 people agree)

Disagree(1 people disagree)

13 Jun 2011 06:13 AEST

Ian

Abbotsford

Ingredients

Great recipe, but the ingredients on the written recipe are different from the video.

Agree(6 people agree)

Disagree(0 people disagree)

23 Jan 2011 09:49 AEST

Noels

Singleton

slow cooker

Do you think this would work in a slow cooker, I know you need direct heat (with a flame) but has anyone tried it this way?

Agree(5 people agree)

Disagree(0 people disagree)

05 Nov 2010 08:48 AEST

Kat

Prahran

You shouldn't use an electric stove

Hi Hannah, you can't use an electric stove because it will put the Tagine too close to the heat-source. I guess you could try a table top gas cooker (like the ones Koreans use for steamboat) which costs about $20 at Asian stores. It would be a shame not to make this recipe, it's one of my favorites!

Agree(0 people agree)

Disagree(0 people disagree)

17 Jul 2010 09:54 AEST

Hannah

Cape Woolamai

electric stove top?

Noticed that this recipe specifies use of a gas stove top. I only have an electric stove. Just wondering whether anyone can tell me whether I could still cook this on the electric stove or whether I could possibly use the oven? Ta

Agree(8 people agree)

Disagree(0 people disagree)

16 Jul 2010 09:51 AEST

Aybbbbby

London

Missing Ginger

The wirtten ingredients is missing ginger, so watch the video but looks great :)

Agree(4 people agree)

Disagree(0 people disagree)

27 Sep 2009 08:16 AEST

Pippy

Malvern East

Chicken tajine

Great recipe, amazingly tasty !! - will impress your guests. I actually used a larger chicken (about size 18) - there was enough chermoula - some ingred are missing in written recipe version - so watch the video - I don't have a Tajine so I used by large Chasseur dutch oven.

Agree(2 people agree)

Disagree(67 people disagree)

27 Aug 2009 02:43 AEST

irene

wyoming, nsw

preserved lemons

I watched the TV version, have the lemons & rock salt NOW & wantto folow the simple recipe. Please replace the one with water changes etc to the one shown on TV. Thanks. I can only rate the TV recipe

Agree(12 people agree)

Disagree(6 people disagree)

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