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Moroccan/North African · Dinner

Chicken Tagine with Preserved Lemon

Non-vegEasy

Diet: Non-veg · High-protein

Chicken Tagine with Preserved Lemon is a Moroccan/North African dish. Rinse preserved lemon and use the rind for balanced saltiness.

Prep
25 min
Cook
60 min
Total
85 min
Servings
4
Difficulty
Easy
Cuisine
Moroccan/North African
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Chicken Tagine with Preserved Lemon.
Representative photograph of Chicken Tagine with Preserved Lemon. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Base

Braise

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Brown · About 10 min

  1. Cook chicken and onions in oil from 40 ml olive oil, 900 g chicken thighs, 200 g onion, sliced, 20 g garlic, chopped, 1 tsp ginger, 1 tsp turmeric, ¾ tsp salt 10 minutes; add spices and garlic for 1 minute.

Braise · About 45 min

  1. Add 400 ml water, 100 g green olives, 60 g preserved lemon rind, rinsed and sliced, cover and simmer 40–45 minutes until chicken reaches 74°C / 165°F.

    Check: Look for this result: chicken reaches 74°C / 165°F.

Finish · About 8 min

  1. Uncover to reduce sauce if needed; add 20 g coriander, 20 g parsley.

Tips

  • Rinse preserved lemon and use the rind for balanced saltiness.
  • Judge Chicken Tagine with Preserved Lemon by the texture and doneness signs in its steps. Your pan and heat affect how long Chicken Tagine with Preserved Lemon takes to cook.

Substitutions

  • Use fresh lemon zest and juice for a different, less fermented flavour.

Storage

  • Get perishable Chicken Tagine with Preserved Lemon into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Chicken Tagine with Preserved Lemon within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Chicken Tagine with Preserved Lemon to 74°C / 165°F, stirring or turning it for even heating. When Chicken Tagine with Preserved Lemon is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Chicken Tagine with Preserved Lemon includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Chicken Tagine with Preserved Lemon becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Chicken Tagine with Preserved Lemon one day ahead. For Chicken Tagine with Preserved Lemon, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Chicken Tagine with Preserved Lemon on the day of serving.

FAQ

What matters most when making Chicken Tagine with Preserved Lemon?

Rinse preserved lemon and use the rind for balanced saltiness.

What can I substitute in Chicken Tagine with Preserved Lemon?

Use fresh lemon zest and juice for a different, less fermented flavour.

Can I prepare Chicken Tagine with Preserved Lemon ahead?

Prepare the measured ingredients for Chicken Tagine with Preserved Lemon one day ahead. For Chicken Tagine with Preserved Lemon, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Chicken Tagine with Preserved Lemon on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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