Recipe

Chicken, green olive and preserved lemon tagine

Max flavour with minimal effort.

May 23, 2022 2:00pm
  • 9 hrs cooking
  • Serves 6
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This Morrocan-spiced tagine is cooked in your slow cooker for a tangy, flavour-packed and meltingly tender meal with minimal effort required.
Looking for more slow-cooker chicken dishes?

Ingredients

Chicken with lemon and green olives
  • 2 tablespoons olive oil
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1.8 kg whole chicken
  • 1 large brown onion (200g), sliced thickly
  • 3 cloves garlic, crushed
  • 2 teaspoons finely grated fresh ginger
  • 1 teaspoon dried chilli flakes
  • ½ teaspoon ground turmeric
  • 800 grams baby potatoes, halved
  • ½ cup (125ml) chicken stock
  • 1 tablespoon honey
  • 1 cup (120g) seeded green olives
  • 1 tablespoon lemon juice
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
  • 2 tablespoons coarsely chopped fresh coriander (cilantro)
  • 1 tablespoon finely sliced preserved lemon rind (see tip)

Method

Chicken with lemon and green olives
  • 1
    Heat half the oil in a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting. Rub combined cinnamon, cumin and coriander all over chicken. Cook chicken, turning, for 20 minutes, or until well browned all over. Remove from cooker.
  • 2
    Heat remaining oil in cooker on sauté (MEDIUM) setting; cook onion, garlic, ginger, chilli and turmeric, stirring, for 5 minutes or until onion softens. Add potatoes; cook, stirring, for 5 minutes or until browned. Add stock. Place chicken on top of potatoes; drizzle with honey. Cook, covered, on low, for 8 hours.
  • 3
    Carefully remove chicken from cooker; cover to keep warm. Add olives and juice to potato mixture in cooker. Season to taste.
  • 4
    Cut chicken into pieces. Serve chicken with potatoes and sauce mixture; sprinkled with combined herbs and rind.

Notes

Preserved lemons are available from delicatessens, specialty food shops and large supermarkets. Use the rind only; discard the flesh and rinse the rind well under cold water before using.Accompany with chickpeas and steamed couscous.
Not suitable to freeze.

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