Full Recipe

Chicken, Preserved Lemons and Olives

Chicken-with-olives

Chicken, preserved lemons, olives and spices make a classic Moroccan tagine. This recipe takes the same ingredients but I’ve cooked them in a slightly different way. Here I used a whole butterflied chicken but you could just as easily use whole leg legs. It’s a very easy recipe and can be cooked in the oven or under a lidded BBQ.

  • Ingredients (serves 4)
  • 1 whole butterflied chicken or 4 whole chicken legs
  • Up to 2 cups chicken stock
  • 2-3 tbsps olive oil
  • 4-5 cloves garlic, peeled and finely sliced
  • Handful of black or green olives
  • 1 preserved lemon, flesh discarded, rind finely chopped
  • 3-4 fresh bay leaves
  • ½ tsp sweet smoked paprika
  • 1 tsp each of ground cumin, ground coriander and ground ginger
  • Pinch of cayenne pepper
  • Salt and pepper
  • Sprig of fresh coriander including the roots
  • 1-2 tbsps finely chopped coriander

Heat the oven to about 180°C.

Place the chicken in an oven dish. Combine the stock, olive oil, garlic, olives and lemon. Pour over the chicken. The liquid should come about ½way up the chicken.

Tuck the bay leaves and coriander sprig under the chicken. In a small bowl or cup combine salt and pepper and paprika, cayenne, ground cumin, ground coriander and ground ginger. Sprinkle this mix over the chicken.

Bake for 45-60 minutes or until the chicken is cooked. Before serving the chicken sprinkle it with a little finely chopped coriander.

Serve with couscous or steamed rice and a green vegetable or salad.