Hey there! I’m working on setting up recipes and how to display them, etc. For now, here is a recipe for one of my very favorite foods – chicken with olives and preserved lemons. I make it pretty often, trying different recipes, etc. Usually we eat it with bulgar.

Chicken Tagine With Olives and Preserved Lemons

This is one of my favorite dishes and I make it pretty often. I usually use only green olives and I leave the pits in. And usually I use chicken thighs instead of a whole chicken. I usually serve it with bulgar.
Cook Time1 hr
Total Time5 hrs
Course: Main Course
Cuisine: Moroccan
Servings: 4


  • 5 cloves garlic mashed
  • ¼ teaspoon saffron threads
  • ½ teaspoon ground ginger
  • 1 teaspoon sweet paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon turmeric
  • Salt and freshly ground black pepper
  • 1 chicken cut in 8 to 10 pieces
  • 2 tablespoons extra virgin olive oil
  • 3 medium onions sliced thin
  • 1 cinnamon stick
  • 8 kalamata olives pitted and halved
  • 8 cracked green olives pitted and halved
  • 1 large or 3 small preserved lemons
  • 1 cup chicken stock
  • Juice of 1/2 lemon
  • 1 tablespoon chopped flat-leaf parsley


  • Mix garlic, saffron, ginger, paprika, cumin, turmeric, salt, and pepper together. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
  • Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.
  • Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.
  • Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.