08 February 2010

Moroccan Chicken with Preserved Lemon and Green Olives

dairy free egg free nut free

I am currently fortunate enough to have a jar of home-made preserved lemons given to me by the lovely Sheena, as well as a monster barrel of Spanish green olives. This means I have made this dish twice now and I look forward to enjoying plenty more!  I don't have a tagine, but a Le Creuset dutch oven or any heavy bottomed stove top pot is perfectly acceptable. This is truly a delicious combination and is considered to be Morocco's national dish.

It's so damn good, even the baby was smacking her lips!

Serves 6

4 garlic cloves, thinly sliced
1 cup flat-leaf parsley, finely chopped
1 cup coriander, finely chopped
1 tsp ground cumin
1 tsp ground ginger
1 tsp ground coriander
1 tsp saffron threads (or if you don't have them, turmeric)
1/2 cup olive oil
1 large chicken jointed, or 8 chicken thigh fillets
2 onions, thinly sliced
juice of 2 lemons
1 preserved lemon, cut into strips
20 green olives
(I peeled the olives - you could leave them whole if you don't mind navigating the pips while eating, or you could use pipped olives)
To serve: steamed couscous

Place garlic, parsley, coriander, cumin, ginger, ground coriander, saffron/turmeric and half the oil in a large bowl and combine well. Add chicken and coat with marinade. Cover and refrigerate for at least 1 hour.

Heat remaining oil over medium heat in a tagine or large dutch oven/casserole dish, add onion and lemon juice and saute for 5-7 minutes or until softened. Transfer to a bowl. Remove chicken from marinade and saute for 5-7 minutes or until golden brown. Return onions and remaining marinade to pot, cover with 200ml water. Bring to boil then simmer over low heat for 50-60 minutes. Stir in preserved lemon and olives and simmer for another 15 minutes or until sauce thickens and chicken is tender.

Serve with couscous.

Recipe courtesy of Gourmet Traveller.


  1. This dish is the schnitz! An instant classic which I hope finds its way onto our regular menu.

    Absolutely delicious.

    Thanks for the lemons Sheena!