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Chicken Tajine With Preserved Lemon and Olives

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A yummy, lemony, very sunny and Mediterranean chicken. Some use chicken pieces, some use the whole bird. Eat this with couscous and you'll think you're on holiday.

A yummy, lemony, very sunny and Mediterranean chicken. Some use chicken pieces, some use the whole bird. Eat this with couscous and you'll think you're on holiday.

Ingredients

Serves: 4

Metric Cups
  • 1 chicken (1.50 - 1.75 kl)
  • 700 millilitres chicken stock (cube or fresh)
  • 120 grams green olives (or brown)
  • 1 preserved lemons (washed, chopped)
  • 1 onion (chopped finely)
  • 4 cloves garlic (chopped)
  • 2 tablespoons olive oil
  • 1 bunch fresh coriander
  • 1 bunch fresh parsley
  • 1 pinch of saffron strands
  • 1 stick cinnamon stick
  • 1 pinch of salt
  • 1 pinch of pepper
  • 1 chicken (1.50 - 1.75 kl)
  • 25 fluid ounce chicken broth (cube or fresh)
  • 4¼ ounces green olives (or brown)
  • 1 preserved lemons (washed, chopped)
  • 1 onion (chopped finely)
  • 4 cloves garlic (chopped)
  • 2 tablespoons olive oil
  • 1 bunch cilantro
  • 1 bunch fresh parsley
  • 1 pinch of saffron strands
  • 1 stick cinnamon stick
  • 1 pinch of salt
  • 1 pinch of pepper

Method

Chicken Tajine With Preserved Lemon and Olives is a community recipe submitted by Edda and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Fry the onion until done and just golden. Mix ginger, saffron, pepper and a little salt, grind together and add to the onions with the cinnamon. Fry for a short while until fragrant.
  • Bung chicken in an ovenproof dish, pour over the onion mix, add the stock and bring to the boil. Cover and allow to simmer for a good 90 minutes, turning twice if the chicken is whole, stirring if you have got pieces.
  • Add olives, lemon, parsley, coriander and cover again. Simmer for 15 minutes. Taste the sauce and if necessary, adjust the seasoning.
  • Take out the chicken and arrange it on a serving dish. Cover with foil and turn your attention to the sauce: allow to reduce until you have got a nice, rich sauce.
  • If necessary, remove excess fat from top of sauce (sometimes a little bit of scum forms too, just take that off too), pour over the chicken and serve with couscous or crusty bread.
  • Fry the onion until done and just golden. Mix ginger, saffron, pepper and a little salt, grind together and add to the onions with the cinnamon. Fry for a short while until fragrant.
  • Bung chicken in an ovenproof dish, pour over the onion mix, add the stock and bring to the boil. Cover and allow to simmer for a good 90 minutes, turning twice if the chicken is whole, stirring if you have got pieces.
  • Add olives, lemon, parsley, coriander and cover again. Simmer for 15 minutes. Taste the sauce and if necessary, adjust the seasoning.
  • Take out the chicken and arrange it on a serving dish. Cover with foil and turn your attention to the sauce: allow to reduce until you have got a nice, rich sauce.
  • If necessary, remove excess fat from top of sauce (sometimes a little bit of scum forms too, just take that off too), pour over the chicken and serve with couscous or crusty bread.
  • Tell us what you think