Moroccan Spiced Lamb Chops
Juicy Moroccan spiced lamb chops with warm aromatics, charred edges and a fresh lemon-coriander finish.
Chicken Tagine with Preserved Lemons & Olives
This Chicken Tagine recipe features juicy chicken thighs, vibrant preserved lemons, and briny olives, all simmered in a tasty broth.
The preserved lemons lend a unique, citrusy aroma that's both refreshing and deeply flavourful, complementing the richness of the olives and the tenderness of the chicken beautifully.
Method
15m1h 45m2h
- Season the chicken thighs with salt, pepper, turmeric, and ginger. Let them marinate for at least 1 hour.
- In a tagine or a heavy pot, cook the marinated chicken with a little olive oil until each side is golden brown. Add sliced onions and garlic and cook until soft.
- Add chicken stock just to cover the chicken. Bring to a simmer.
- Add preserved lemons and olives. Cover and cook on low heat for about 1 hour until the chicken is cooked through.
- Garnish with fresh parsley or cilantro before serving.
Ingredients
- 5ml Ginger ground
- Chicken, to taste
- 5ml Turmeric
- Parsley Fresh for garnish or cilantro
- 500ml Chicken Stock
- 30ml Olive Oil
- 1 Onion sliced
- 2 cloves Garlic minced
Notes
Using bone-in, skin-on chicken thighs will give you a juicier and more flavorful dish. The preserved lemons can be quite salty, so consider this when seasoning the dish.
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