Chicken Tagine With Preserved Lemons

1 hr 4 servings


342.4 Kcal
15.7g Fat
19.2g Carbs
16.5g Net Carbs
11.5g Sugars
38g Protein

Moroccan tagines are so good for you. Slow-cooked, hence easy to digest. Most of them contain garlic (antifungal properties), onions, turmeric, and ginger (powerful anti-inflammatories). They are PALEO, DAIRY-FREE, GRAIN-FREE, and GLUTEN-FREE. In Morocco, people have them with bread and I do have them either on their own, with my 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. Note that this delicious recipe is 100% compliant with the 6-week reset!


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


  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.
  2. After 5 minutes, add the turmeric, ground ginger, salt, and pepper.
  3. Mix the saffron in half a glass of warm water, and pour in the pan.
  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.
  5. Stir it all gently and add the chopped herbs as well as the preserved lemons.
  6. Lower the heat, cover, and cook for 40 minutes.
  7. Finally, add the olives if you like (this step is optional) and cook for a further 10 min.
  8. It’s ready!

Storage Tips

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


Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

Eat. Burn. Subscribe.

Join the Eat Burn Sleep email newsletter and be the first to hear about new tips, and recipes!

  • This field is for validation purposes and should be left unchanged.

Explore More Recipes

Spinach and broccoli velouté


Yogurt and almond cake


Cream of broccoli and zucchini


Brussel sprout, chicken and bacon skillet