Chicken Tagine With Preserved Lemons

• 4 whole chicken legs or breasts
• 2 chopped onions
• 4 garlic cloves
• A pinch of saffron pistils
• 1 tsp of turmeric
• 1 tsp of ground ginger
• 1/2 tsp ground pepper
• 1/2 tsp of sea salt
• 2 small preserved lemons cut in quarters
• 3 tbsp of chopped parsley
• 3 tbsp of chopped coriander
• 3 tbsp of green olives
• 1/2 a small glass of water

• Step 1:

  Sweat the finely chopped onions and crushed garlic in a deep pan on medium heat. After 4 to 5 minutes, add the chicken pieces and brown them, turning them over.

• Step 2:

  After 5 minutes, add the turmeric, ground ginger, salt, and pepper.

• Step 3:

  Mix the saffron in half a glass of warm water, and pour in the pan.

• Step 4:

  Cut the preserved lemons in quarters and remove the flesh with a knife, saving the skin only. The flesh can be bitter, so I like to only use the skin.

• Step 5:

  Stir it all gently and add the chopped herbs as well as the preserved lemons.

• Step 6:

  Lower the heat, cover, and cook for 40 minutes.

• Step 7:

  Finally, add the olives if you like (this step is optional) and cook for a further 10 min.

• Step 8:

  It’s ready!

In Morocco, people have them with bread and we have them either on their own, with our paleo bread, roasted sweet potatoes, konjac rice, or a side salad/avocado. It has a massive wow-factor and is PACKED with flavors. If you don’t like olives, skip them; they are optional.

We love cooking these in the Hokan Bowls. Check out the Yalda loves page for a discount code.

It keeps so well for up to 3 days in the fridge.