Moroccan Preserved Lemon Chicken Tagine
4.3 / 5 from 3 reviews
Serves: about 4 people. Portion size: about 370g per person. Country of origin: Morocco. Features fresh lemon zest and/or juice. Nutrition values are recipe-development estimates per 100g and per saved portion; actual values vary by brands, cooking yield and serving size.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 148 kcal
- Protein
- 10.8 g
- Carbohydrate
- 12.5 g
- of which sugars
- 2.8 g
- Fat
- 6.2 g
- of which saturates
- 1.3 g
- Fibre
- 2 g
- Salt
- 0.67 g
Ingredients
- 650g skinless chicken thighs
- 1 fresh lemon, zest and juice
- 1 preserved lemon, rind finely sliced
- 2 onions, sliced
- 3 garlic cloves, crushed
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1/2 tsp turmeric
- 100g green olives
- 350ml chicken stock
- 280g cooked couscous
- Small handful coriander
Method
Brown the chicken in olive oil and set aside.
Soften the onions, then add garlic, spices and fresh lemon zest.
Return the chicken with stock and half the preserved lemon; cover and simmer for 25 minutes.
Uncover, add olives and reduce until the sauce lightly coats the chicken.
Stir in fresh lemon juice, scatter with remaining preserved lemon and coriander, and serve with couscous.
Reviews
My first attempt at Moroccan Preserved Lemon Chicken Tagine was a success, with one small note for next time. I rinsed my preserved lemon well and found the salt level just right.
John RedwoodI enjoyed making Moroccan Preserved Lemon Chicken Tagine and the instructions behaved exactly as promised. The olives and onions became wonderfully savoury after the uncovered simmer.
Roger ThorogoodMoroccan Preserved Lemon Chicken Tagine earned a permanent place in my recipe folder. Using both fresh and preserved lemon gave the sauce depth without making it sharply sour.
Steve Allanson