Good Housekeeping UK

Chicken and Preserved Lemon Tagine

Name: Chicken and Preserved Lemon Tagine
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 4
Ingredients: 1tbsp olive oil; 8 chicken thighs, about 800g (1lb 12oz); 1 large onion, finely sliced; 1 tsp. each ground ginger, cinnamon and cumin; Large pinch of saffron; 500 mL (17fl oz) chicken stock; 3 small preserved lemons, deseeded and chopped; 40 g (1 1/2oz) green olives, pitted and roughly chopped; 200 g (7oz) couscous; Large handful of fresh coriander, chopped

Cooking chicken in a Moroccan-style tagine with lemon and olive oil makes the meat incredibly tender.

By The GH Kitchen TeamPublished: 10 September 2011

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Yields:

Prep Time:

20 mins

Cook Time:

1 hr 5 mins

Total Time:

1 hr 25 mins

Cal/Serv:

616

Ingredients

1tbsp olive oil
8 chicken thighs, about 800g (1lb 12oz)
1 large onion, finely sliced
1 tsp. each ground ginger, cinnamon and cumin
Large pinch of saffron
500 ml (17fl oz) chicken stock
3 small preserved lemons, deseeded and chopped
40 g (1 1/2oz) green olives, pitted and roughly chopped
200 g (7oz) couscous
Large handful of fresh coriander, chopped

Directions

1. Step 1
  In a large, heavy-based pan heat the oil over a high heat and brown the chicken pieces (do this in batches if necessary to avoid overcrowding the pan). Lift out and set aside.
2. Step 2
  Turn the heat to medium and add the onion. Cook gently until softened, about 10min. Add the spices and cook, stirring occasionally, for 1min. Return the browned chicken and any juices to the pan and pour over the stock. Bring to the boil, cover and simmer for 30min.
3. Step 3
  Take off the lid, stir in the chopped preserved lemons and olives and simmer uncovered for 15min.
4. Step 4
  Meanwhile, put couscous in a bowl and pour over boiling water until just covered. Cover with clingfilm and leave for 10min. Fluff up couscous with a fork and check seasoning of tagine. Garnish with coriander and serve with the couscous.

Per Serving:

Calories: 616
Total carbs: 30 g
Sugars: 4 g
Total fat: 35 g
Saturated fat: 9 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time