Ingredients

Check off ingredients as you go

• 6 chicken pieces (thighs, drumsticks)
• 3 small preserved lemons, sliced
• 200g (7 oz) green or purple olives, pitted
• 2 onions (250g/9 oz), finely sliced
• 3 garlic cloves, minced
• 4 tablespoons olive oil
• 10g fresh ginger (or 1 teaspoon ground ginger)
• 2 pinches of saffron
• 1 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 500ml (2 cups) water
• 1/2 bunch cilantro (or half parsley) + a few leaves for serving
• Salt, pepper

If you change the number of serving, consider adjusting cooking times!

Preparing Chicken with Olives and Preserved Lemons

1. In a large Dutch oven, heat the olive oil over medium heat. Add the chicken pieces and brown on all sides. Remove and set aside. In the same pot, add the onions and garlic. Sauté over medium heat until the onions are translucent. Add the ginger, turmeric, cumin, coriander, pepper, and saffron. Mix well to coat the onions with the spices.

2. Return the chicken pieces to the pot and pour in the water. Bring to a boil, then reduce heat and cover. Let simmer for about 45 minutes, stirring occasionally. If needed, add a bit more water to prevent the sauce from reducing too much.

3. Meanwhile, rinse the preserved lemons and boil the olives for 5 minutes, then drain. After 45 minutes of cooking the chicken tajine, add the preserved lemon quarters and olives to the pot. Add the cilantro and/or parsley bunch and simmer for another 15 to 20 minutes, until the chicken is tender and the sauce has slightly reduced. Taste the sauce and adjust salt if needed (the preserved lemons and olives are already salty, so be careful).

4. Arrange the chicken pieces on a serving platter, drizzle with sauce, and garnish with a few fresh cilantro leaves. Serve hot with Moroccan bread, couscous, or bulgur.

Tips and Advice

• For an even more authentic chicken with olives and lemon, prepare this recipe in a tajine and cook in the oven at low temperature (320°F/160°C for 3 hours).
• If you have time, marinate the chicken with the spices and a bit of lemon juice for a few hours before cooking.
• Some people add a tablespoon of mustard at step 2.
• The combination of ground cumin and coriander adds depth that pairs perfectly with the tangy flavors of preserved lemons and olives.
• Enhance the sauce with carrot rounds, mushrooms, or small potatoes.
• If making chicken with olives and preserved lemons in a Ninja or Cookeo, use only 250ml (1 cup) water and pressure cook for 15 minutes at step 2. Then proceed as indicated in step 3 using the Sauté mode to slightly reduce the sauce.