Tested till perfect Chicken Tagine with Olives and Preserved Lemons

Chicken Tagine with Olives and Preserved Lemons

Preserved Lemons give this dish its unique, mellow flavour that is just not obtainable from fresh lemons. You can find preserved lemons in Middle Eastern stores or make our quick recipe.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2004

Recipe4 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 2 tbsp 2tbspvegetable oil
  • 2 2chickenchickens, (3 lb/1.5 kg each), cut into pieces, or 3 lb (1.5 kg) chicken drumsticks and thighs
  • 1 1spanish onionspanish onions, thinly sliced
  • 3 3cloves garlic
  • 1 1tomatotomatoes, peeled, seeded and chopped
  • 2/3 cup 2/3cupchopped fresh coriander or parsley
  • 1 tsp 1tspground ginger
  • 1 tsp 1tsppaprika
  • 1/2 tsp 1/2tspsaffron
  • 1/4 tsp 1/4tspground cumin
  • 1/4 tsp 1/4tsppepper
  • 1 1cinnamon stickcinnamon sticks, broken
  • 3/4 cup 3/4cupgreen olivegreen olives, and/or black olives
  • 2 2Preserved Lemons Recipe, rinsed and chopped
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In Dutch oven, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown chicken, in batches. Remove to plate.

Drain off fat in pan; cook onion and garlic over medium heat, stirring occasionally, until softened, about 5 minutes.

Add tomato, all but 2 tbsp (25 mL) of the coriander, ginger, paprika, saffron, cumin, pepper, cinnamon stick and 2 cups (500 mL) water. Return chicken and accumulated juices to pan; bring to boil. Reduce heat, cover and simmer until juices run clear when chicken is pierced, about 45 minutes.

Meanwhile, pit olives. In small saucepan of boiling water, blanch olives for 5 minutes; drain. With slotted spoon, remove chicken to platter; cover and keep warm. Add olives and lemons to sauce; boil, uncovered, over medium-high heat until thickened and reduced by one-third, about 12 minutes. Pour over chicken. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 48 hours.) To serve, sprinkle with remaining coriander.

Nutritional Information Per serving: about

cal 212 pro 15g total fat 14g sat. fat 3g
carb 9g fibre 3g chol 53mg sodium 712mg

% RDI:

calcium 4 iron 9 vit A 5 vit C 42
folate 6
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