I experienced my first tajine in Morocco and you couldn’t get more genuine than that. It was a taste sensation that was both simple and complex. The flavours were wonderful and to me this dish works so well. I have used tinned artichokes in brine for this but you can use fresh when they are in season.






Skill level

Average: 3.8 (4 votes)


  • 1 chicken, cut into 8 pieces
  • olive oil
  • 2 onions, finely chopped
  • 3 garlic cloves, crushed
  • pinch of saffron threads
  • ½ tsp ground ginger
  • 350 ml chicken stock
  • ½ lemon, juiced
  • 1 handful chopped coriander
  • 1 handful chopped flat-leaf parsley
  • peel of 1 preserved lemon
  • 16 green olives
  • 9 artichokes, cut into quarters

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.


In a wide bottom pan or casserole dish that can hold all the chicken pieces in one even layer, add olive oil and start to heat.

Now add the onions, sauté stirring over a low heat for about 5–10 minutes then add the garlic, saffron and ginger.

Now add the chicken and season well, add the chicken stock and simmer for about 20 minutes and turn a couple of times during this.

Add a little more stock if it becomes too dry.

Take out the chicken breast after about 20 minutes and place to one side, continue to cook the remaining pieces for about 25 minutes and after this return the breasts to the pan.

Add the lemon juice to the sauce with the herbs, preserved lemon and olives.

Simmer for about 5–10 minutes until the sauce thickens, stir in the artichokes and adjust the seasoning.