Moroccan Chicken Tagine

Cook Time 1 hour

Servings 4


Pinch of saffron threads 

500ml hot water
1 whole chicken, cut into 8 pieces
5 cloves garlic, minced
2 tsp ground ginger
¼ tsp white pepper
¼ cup extra virgin olive oil
2 red onions, finely chopped
2 quarters of preserved lemon, flesh discarded skin finely chopped
3 sprigs of coriander 
3 sprigs of parsley
100g of green olives


Place the saffron into the hot water and leave to steep.

In a large bowl combine the garlic, ground ginger, white pepper and a good pinch of salt. Mix through a teaspoon of the extra virgin olive oil to create a paste and then rub all over the chicken. Leave to marinate while you prepare the onions.

Over a medium heat, add the onions to a heavy based casserole pan or tagine with the remaining oil and a pinch of salt. Cook down for 5-10 minutes until slightly caramelised. Add the preserved lemon and then place the chicken on top in one even layer. Pour over the saffron stock (or just enough to almost cover the chicken pieces) and place the herbs on top. Turn the heat to high and bring to the boil, then turn the chicken in the onion mixture and cover with a lid. Turn the heat down to a simmer and cook, covered, for 40 minutes. 

Preheat the grill in the oven and line a tray with foil. Once the chicken is tender and almost falling off the bone, remove from the sauce and place on the tray, skin side up.

Bring the sauce back up to a boil and with the back of a ladle or spoon, mash the onions. Cook for a further 5-10 minutes. This will thicken the sauce and given an extra depth of flavour. Stir through half of the olives.

Place the chicken under the grill and grill until the skin is golden and crispy. Arrange chicken on top of the thickened sauce in the tagine or casserole and garnish with remaining olives.


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Moroccan Chicken Tagine