Lemon & Olive Chicken & Potato Tagine

Blog post

Prep time: 10 minutes

Cook time: 2 hours

Serves: 4-5

Having an aunt from Morocco and having travelled to Marrakech I have tried a few tangines and I love them. 

A Tagine is a traditional clay plot in which you cook Moroccan, Lebanese, Algerian foods. The clay pot is famous for its cone shaped lid, which helps the steam stay inside the pot and drip back into the pot. It is a but like a modern day slow cooker but better in my opinion.

There are lots of different flavour tagines but today I am sharing a lemon & olive chicken & potato one. 

Here is what you need for the marinade;

1 kg chicken – I used chicken drumsticks
Small bunch of coriander finely chopped
Small bunch of parsley finely chopped
5 cloves of garlic grated
3 tbs preserved lemon paste
2 tsp cumin powder
2 tsp smoked paprika powder
1 tsp ginger powder
1 tsp salt
1 tsp pepper
2 tbsp saffron water
2 tbsp olive oil

For the Tagine;

1 large onion finely chopped
1 tsp turmeric powder
1 tsp salt
juice of 1/2 lemon juice
Handful of green olives
3 medium potatoes quartered
Olive oil for cooking

 

What you need to do;

1. In a large bowl add all the ingredients for the marinade and mix well. Add the chicken and rub the marinade into the chicken. Set aside for a few hours.

       

2. Pre-heat a flat pan. Place the tagine onto the flat pan. In your Tagine drizzle some olive oil. Add the chopped onions turmeric powder and salt and mix.

             

3. Lay the marinated chicken over the onions, making sure they are spread out and not on top of each other.

4. Add some water to the bowl your marinated chicken was in and pour it into the tagine over the chicken.

5. Place the lid onto the Tagine and cook for approx 45 mins on a medium to low heat. Do not remove the lid whilst this is cooking.

6. After 45 mins remove the lid and you will notice that the juices from the chicken and the onions have started releasing.

7. Add the olives, lemon juice and the potatoes.

8. Place the lid back on and cook for a further 45 mins – 1 hour on a low heat.

9. Remove the lid and check the potatoes are cooked. If not, place the lid back on and cook until they are soft.

Serve fresh and hot with cous cous or bread.

Enjoy!

 

Tips:

– If you don’t have a Tagine then you can cook it in a normal cooking pot but still place it on a flatten as you don’t want it to cook directly on a flame
– There is no stirring involved when cooking this tagine. It’s meant to be cooked slowly in its own steam.
– Do not place the Tagine directly into the cooker. Place a flat plan underneath it.
– You can adjust the salt and pepper to taste.
– To make the saffron water, add a few strands of saffron to hot boiling water and leave it to stand for a few mins and you have saffron water.


– Preserved lemons can now be found in most supermarkets in the world section or from a Middle Eastern grocery store.


Print Recipe

Lemon & Olive Chicken & Potato tagine

  • Prep time: 10 minutes
  • Cook time: 2 hours
  • Total time: 2 hours 10 minutes
  • Serves: 4-5

Ingredients

Marinade

  • 1 kg chicken - I used chicken drumsticks
  • Small bunch of coriander finely chopped
  • Small bunch of parsley finely chopped
  • 5 cloves of garlic grated
  • 3 tbsp preserved lemon paste
  • 2 tsp cumin powder
  • 2 tsp smoked paprika powder
  • 1 tsp ginger powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbs saffron water
  • 2 tbsp olive oil

Tagine

  • 1 large onion finely chopped
  • 1 tsp turmeric powder
  • 1 tsp salt
  • juice of 1/2 lemon juice
  • Handful of green olives
  • 3 medium potatoes quartered
  • Olive oil for cooking

Method

  • 1)

    In a large bowl add all the ingredients for the marinade and mix well. Add the chicken and rub the marinade into the chicken. Set aside for a few hours.

  • 2)

    In your Tagine drizzle some olive oil. Add the chopped onions turmeric powder and salt and mix.

  • 3)

    Lay the marinated chicken over the onions, making sure they are spread out and not on top of each other.

  • 4)

    Add some water to the bowl your marinated chicken was in and pour it into the tagine over the chicken. 

  • 5)

    Place the lid onto the Tagine and cook for approx 45 mins on a medium to low heat. Do not remove the lid whilst this is cooking.

  • 6)

    After 45 mins remove the lid and you will notice that the juices from the chicken and the onions have started releasing. 

  • 7)

    Add the olives, lemon juice and the potatoes.

  • 8)

    Place the lid back on and cook for a further 45 mins – 1 hour on a low heat.

  • 9)

    Remove the lid and check the potatoes are cooked. If not, place the lid back on and cook until they are soft.

     

    Serve fresh and hot with cous cous or bread.

    Enjoy!

     

Tips

– If you don’t have a Tagine then you can cook it in a normal cooking pot but still place it on a flatten as you don’t want it to cook directly on a flame
– There is no stirring involved when cooking this tagine. It’s meant to be cooked slowly in its own steam.
– Do not place the Tagine directly into the cooker. Place a flat plan underneath it.
– You can adjust the salt and pepper to taste.
– To make the saffron water, add a few strands of saffron to hot boiling water and leave it to stand for a few mins and you have saffron water.
 Preserved lemons can now be found in most supermarkets in the world section or from a Middle Eastern grocery store.

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