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Organic Chicken Tagine with Olives
& Preserved Lemons

Organic Chicken Tagine with Olives & Preserved Lemons


Rock salt
1 whole large chicken, cut into 8 pieces
1 tablespoon white wine vinegar
5 tablespoons olive oil
1 teaspoon cinnamon
1/2 teaspoon real saffron
Pinchine salt
1/2 pound onions, chopped
5 cloves garlic, chopped
1 teaspoon cumin
1 teaspoon ground ginger
1 teaspoon paprika
1 teaspoon turmeric
1/4 pound gizzards, optional
1/4 pound chicken liver, optional
1/4 cup mixed olives, pitted
1 large bunch fresh cilantro, chopped
3 small preserved lemons
serving suggestion: bread


First rub the rock salt into the chicken pieces and then wash the chicken in the white wine Vinegar and water.
Leave for 10 minutes.
Rinse and dry and place onto a clean plate.
In a large bowl, mix the olive oil, coriander, cinnamon, saffron, fine salt, 1/2 the onions, garlic, cumin, ginger, paprika, turmeric.
Mix all these ingredients into the oil and crush the garlic and add a little water to make a paste.
Roll the chicken pieces into the marinade and leave for 10 to 15 minutes.
For cooking, use a tagine (traditional moroccan dish) or a deep, heavy bottom casserole dish.
Heat the dish up and add 2 tablespoons of olive oil to the hot dish.
Drop in the chicken and pour over the excess marinade juices.
Add the remaining onions, gizzards, chicken livers, olives, and chopped preserved lemons (no pulp).