Everyday Kitchen

Moroccan/North African · Dinner

Chicken Tagine with Preserved Lemon

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Chicken Tagine with Preserved Lemon is a Moroccan/North African dish. Rinse preserved lemon and use the rind for balanced saltiness.

Prep
25 min
Cook
60 min
Total
85 min
Servings
4
Difficulty
Easy
Cuisine
Moroccan/North African
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Chicken Tagine with Preserved Lemon.
Representative photograph of Chicken Tagine with Preserved Lemon. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Base

Braise

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Brown · About 10 min

  1. Cook chicken and onions in oil from 40 ml olive oil, 900 g chicken thighs, 200 g onion, sliced, 20 g garlic, chopped, 1 tsp ginger, 1 tsp turmeric, ¾ tsp salt 10 minutes; add spices and garlic for 1 minute.

Braise · About 45 min

  1. Add 400 ml water, 100 g green olives, 60 g preserved lemon rind, rinsed and sliced, cover and simmer 40–45 minutes until chicken reaches 74°C / 165°F.

    Check: Look for this result: chicken reaches 74°C / 165°F.

Finish · About 8 min

  1. Uncover to reduce sauce if needed; add 20 g coriander, 20 g parsley.

Tips

  • Rinse preserved lemon and use the rind for balanced saltiness.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use fresh lemon zest and juice for a different, less fermented flavour.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Chicken Tagine with Preserved Lemon one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Chicken Tagine with Preserved Lemon?

Rinse preserved lemon and use the rind for balanced saltiness.

What can I substitute in Chicken Tagine with Preserved Lemon?

Use fresh lemon zest and juice for a different, less fermented flavour.

Can I prepare Chicken Tagine with Preserved Lemon ahead?

Prepare the measured ingredients for Chicken Tagine with Preserved Lemon one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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