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Preserved lemon chicken tagine recipe

Preserved lemon chicken tagine recipe

7 ratings

Preserved lemons add a citrus tang to this flavour-packed tagine recipe. Serve it with a whisky cocktail for an impressive dinner party main. See method

  • Serves 4
  • 15 mins to prepare and 1 hr 15 mins to cook
  • 898 calories / serving


  • Small pinch saffron​
  • 1 litre hot chicken stock​
  • 1 tbsp olive oil
  • 8 skin-on chicken thighs on the bone
  • 2 large onions, finely sliced​
  • 2 garlic cloves, finely chopped​
  • ½ tbsp ground coriander​
  • ½ tbsp ground cumin​
  • 1 cinnamon stick​
  • Small bunch coriander, leaves and stalks separated, stems finely chopped​
  • Small bunch parsley, leaves and stalks separated, stems finely chopped​
  • 3 preserved lemons, core removed and roughly chopped
  • 150g green olives​
  • 80g pomegranate seeds​
  • 320g couscous​

For the Bee's Knees with a twist

  • 35ml Laphroaig 10
  • 2 tsp clear runny honey​
  • 15ml fresh lemon juice​
  • Lemon peel, to serve​
Shop ingredients

Each serving contains

  • Energy

  • Fat

    44g 63%
  • Saturates

    13g 63%
  • Sugars

    16g 17%
  • Salt

    4.3g 72%

of the reference intake
Carbohydrate 82.8g Protein 46.6g Fibre 9g

Perfect pairing...

Perfect pairing...

Senior Whisky Specialist, David Miles, says: Laphroaig 10 is all about the smoke, but go further and you might just find sweetness, some unexpected medicinal notes and hints of vanilla and coconut.

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  1. Heat the oven to gas 4, 180˚C, fan 160˚C. Put the saffron into a jug with 600ml chicken stock and set aside.
  2. Heat the oil in a large, deep, lidded ovenproof frying pan over a medium heat and fry the chicken, skin side down for 4-5 mins on each side until browned, then remove to a plate. Add the onions to the pan for 10-15 mins until soft and lightly golden. Add the garlic, spices and herb stalks for another minute, then stir in the preserved lemons, olives and saffron chicken stock. Nestle in the chicken thighs, put the lid on and transfer to the oven for 30 mins. Remove the lid for another 15 mins, then stir in most of the coriander and parsley leaves. Set some leaves aside for garnishing.
  3. Ten mins before the chicken is ready, put the couscous in a large heatproof bowl and pour over the remaining 400ml chicken stock. Stir, then cover with a plate and allow to soak for 10 mins until fluffy and tender. Fluff up with a fork and serve with the chicken, a scattering of pomegranate seeds and the reserved parsley and coriander leaves.
  4. To make the Bee's Knees with a twist: Fill a shaker with ice and pour in all the ingredients. Shake until well combined, then pour into a short tumbler filled with ice. Serve garnished with lemon peel.

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