Chicken, olive and preserved lemon tagine

  • 3 hrs cooking
  • Serves 8
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Chicken, olive and preserved lemon tagine
  • 1 cup (200g) dried chickpeas (garbanzo beans)
  • 2 tablespoon plain (all-purpose) flour
  • 2 teaspoon hot paprika
  • 8 (1.2kg) chicken drumsticks
  • 8 (1.3kg) chicken thigh cutlets
  • 45 gram butter
  • 2 medium_piece (340g) red onions, sliced thickly
  • 3 clove garlic, crushed
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon saffron threads
  • 1 teaspoon dried chilli flakes
  • 1 teaspoon ground ginger
  • 3 cup (750ml) chicken stock
  • 2 tablespoon preserved lemon rind, finely sliced
  • 1/3 cup (40g) seeded green olives
  • 2 tablespoon fresh coriander (cilantro), finely chopped


Chicken, olive and preserved lemon tagine
  • 1
    Place chickpeas in medium bowl, cover with water, stand overnight, drain. Rinse under cold water, drain. Place chickpeas in medium saucepan of boiling water, return to the boil. Reduce heat, simmer, uncovered, about 40 minutes or until chickpeas are tender.
  • 2
    Preheat oven to 160°C (140°C fan forced).
  • 3
    Place flour and paprika in paper or plastic bag, add chicken pieces, in batches, shake gently to coat chicken in flour mixture.
  • 4
    Melt butter in large flameproof casserole dish, cook chicken pieces, in batches, until browned. Cook onion in same dish, stirring, until softened. Add garlic, cumin, turmeric, ground coriander, saffron, chilli and ginger, cook, stirring, until fragrant. Return chicken with stock to dish, bring to the boil, then cook, covered, in oven 30 minutes. Add drained chickpeas, cook tagine, covered, 1 hour.
  • 5
    Remove tagine from oven. Stir in lemon, olives and fresh coriander just before serving.

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