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Chicken Tagine with Green Olives and Preserved Lemon


submitted by sarahjane on Oct-26-04
(this recipe is good for dinner)
servings: (not specified)

I'm actually not sure where this recipe is from.  Diantha sent it to me.  If you don't have a tagine, just use a large, heavy-bottomed pot with a lid.

Good with couscous and a salad on the side.


4 large bone-in chicken breasts
3/4 cup onion, chopped
1/2 cup cilantro, chopped
1/2 cup fresh parsley, chopped
2 garlic cloves, minced
1 tsp ground cumin
1 tsp ground ginger
1 tsp smoked paprika
1/4 tsp saffron
2 cups green olives (or to taste)
1/2 preserved lemon, chopped
Juice of 1 lemon
Salt and pepper


Arrange chicken in bottom of tagine.  Sprinkle onion, cilantro, parsley, garlic, cumin, ginger, paprika, saffron, salt and pepper over the chicken.

Add 2 cups of water and cover.

If using a tagine, set on a flame tamer (or whatever you can rig up) over medium heat.  If using a pot, set over medium high heat and don't worry about the flame tamer.  Bring to a boil.  Immediately reduce the heat and simmer gently for 30 minutes.



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