Chicken, Green Olive and Preserved Lemon Tagine

Yield 4 servings


4 bone-in, skin-on chicken thighs

Sea salt and freshly ground black pepper

2 tablespoons olive oil

2 medium onions, thinly sliced

3 garlic cloves, roughly chopped

1/2 teaspoon turmeric

1/4 teaspoon gently crushed saffron threads

1/4 teaspoon cinnamon

Pinch chili flake

1 preserved lemon

1/2 cup dry white wine

1/2 cup chicken broth

1/3 cup pitted, sliced green olives

1/4 cup golden raisins

2 tablespoons coarsely chopped fresh cilantro or parsley


Season the chicken thighs with salt and pepper.

Add the olive oil to a large skillet set over medium-high heat.

Sear the chicken thighs skin side down. Leave them undisturbed for at least 2 minutes or until the skin is copper in color and crisp.

Remove the chicken to a plate, then turn the heat down to medium.

Add the onions and a pinch of sea salt.

Sauté the onions until tender and lightly golden, about 5 to 7 minutes. Add the garlic, turmeric, saffron, cinnamon, and chili flake.

Remove the flesh from the preserved lemon and finely mince the peel. Add this to the pan.

Carefully add the white wine. Bring to a simmer then reduce the wine for 2 minutes.

Add the chicken broth then return the chicken and the juices on the plate to the pan.

Scatter the olives and raisins over the top then cover the pan with a lid and simmer for 12 minutes or until the chicken is cooked through.

I like to finish the tagine in the broiler to crisp up the skin and caramelize the raisins. Broil for just a moment until the chicken skin crisps. Don’t walk away from the pan as I did - the broiler acts fast.

Serve warm over rice or couscous.

Recipe by Not Without Salt at