Chicken Tagine with Preserved Lemon and Olives
Tender chicken thighs in a golden saffron and ginger sauce, with salty olives and soft preserved lemon.
- Time1 hr 10
- LevelEasy
- Costabout £1.23 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a wide pan over a medium high heat. Brown the chicken, skin side down first, for 8 minutes until golden. Lift out onto a plate.
8 min - 2
Add the onions and garlic to the pan and cook gently for 8 minutes until soft and sweet. Stir in the ginger, turmeric, pepper and the saffron with its water.
8 min - 3
Return the chicken to the pan. Add the cinnamon stick and the water, bring to a simmer, cover and cook for 35 minutes.
35 min - 4
Add the preserved lemon rind and olives. Cook uncovered for 10 minutes so the sauce thickens and turns glossy.
10 min - 5
Stir through the coriander and parsley. The sauce should smell of saffron and lemon. Serve with rice or flatbread.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.