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Chicken tagine
Also known as طاجين دجاج · tajine de poulet · chicken tajine · tagine djaj
Chicken cooked slowly with preserved lemon, olives and saffron. Savoury and salty with a faint floral note from the saffron.
Typical serving
520 kcal
usually 410–660 kcal
 Protein | 34 g |
|---|---|
 Carbs | 44 g |
 Fat | 20 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- a tagine or a heavy pot with a tight lid
- about 1h30
Ingredients
Serves 4 · dimmer marks are storecupboard
- 800gchicken thighs
- 2onions
- 2preserved lemons
- 1 handfulgreen olives
- 2 tspsaffron, ginger and cumin
- 2 tbspolive oil
- 1 bunchcoriander and parsley
Method
5 steps
fold · 6mChicken rubbed with the spices, garlic and half the herbs.
rest · 1 hour walk awayAn hour in the fridge if there is time.
fry · 12mOnions softened in the oil in the base of the pot, chicken settled skin-down on top of them rather than browned hard.
simmer · 55m walk awayA splash of water only, lid on, lowest heat. The cone returns the steam to the pot, which is why a tagine braises in almost no liquid.
finish · 4mPreserved lemon and olives in for the last ten minutes — earlier and the lemon goes bitter — and the rest of the herbs at the table.
Worth knowing
The conical lid is the whole design: steam rises, condenses on the cone and runs back down, so the dish braises in almost no added liquid.
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