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SueSue Byrom
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Serves 6-8.

Serves 6-8.
Serves 6-8.


  • Chicken: 3 cloves garlic, crushed
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cumin
  • 1/4 tsp ground black pepper
  • 1/8 tsp cayenne pepper, or 1 tsp harissa
  • 1/2 tsp turmeric
  • Pinch of saffron, crushed slightly
  • 2 Tbsp olive oil
  • 10 boneless, skiness chicken thighs, trimmed, cut into large chunks
  • 1 large onion, finely chopped
  • 1/2 cup chicken stock
  • 4 Tbsp chopped flat-leaf parsley, plus extra whole leaves for garnish
  • Kosher salt, to taste
  • 1 whole preserved lemon
  • 18 pitted kalamata olives, halved
  • 1-2 Tbsp lemon juice
  • Preserved lemons: 4 large lemons,
  • 2/3 cup kosher salt
  • 1 cup fresh lemon juice
  • Olive oil
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  • 1

    Combine garlic, spices and 1 tsp olive oil, in large dish. Add chicken, rub with spice paste, and marinate in a ziploc bag, in fridge, for 2-3 hours or overnight.

  • 2

    Place remaining oil and onion in base of a tagine or Dutch oven, and cook over lowest heat until translucent, 3-4 minutes. Add chicken and marinade, plus the stock, parsley and a dash of salt. Cover, and cook for 10 minutes.

  • 3

    Meanwhile, remove pith and pulp from preserved lemon, and rinse peel. Julienne into thin strips. Place olives in a saucepan with water to cover; bring to a boil, then drain. Repeat at least once, to remove bitterness.

  • 4

    Add lemon strips and olives to the chicken, cover, and simmer for 30 minutes more, or until chicken is cooked through. Add lemon juice and adjust seasoning to taste with salt and pepper. Garnish with parsley leaves.

  • 5

    Preserved lemons: Dry lemons well and cut each into 8 wedges. In a bowl toss wedges with salt (it will seem like a lot of salt), and pack them into a sterilized glass wide-mouth canning jar (with a plastic replacement lid, available in the grocery or hardware store). Once jar is full, add enough lemon juice to cover the lemons (don’t use bottled lemon juice, or water). Make sure rim is free of salt or juice, and that the lid closes tightly. Let lemons stand at room temperature for seven days, shaking jar each day to redistribute the salt and lemon juice. Then, add oil to cover lemons and store in the refrigerator, covered. Lemons will ripen in 30 days and can be stored up to six months.

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