Chicken tagine with preserved lemons and olives

This dish holds a special place in my heart. I first learned how to make it from my Algerian friend’s mum, and from that moment on, I was hooked. There’s something magical about the way the warm spices, tender chicken, tangy preserved lemons, and briny olives come together... it’s the kind of meal that fills your kitchen with the most incredible aroma and makes you want to gather around the table.

Of course, I couldn’t resist adding my own little twist. I like to throw in a handful of raisins for a hint of sweetness. It’s not exactly traditional, and my friend gave me a sceptical look the first time I did it, but I love how the subtle sweetness balances the bold flavours.

If you’ve never made a tagine before, don’t worry. you don’t actually need a special tagine pot to enjoy this dish. A good heavy-bottomed pan or Dutch oven works just as well. At its core, a tagine is really just a slow-cooked stew, layered with rich spices and sometimes a touch of dried fruit or nuts. 

Whether you’re making it for a special occasion or just want a cosy, comforting meal, this tagine is a must-try. I hope one day when you make it yourself, it reminds you of me, our kitchen, and all the love that goes into every bite.

Ingredients:

• ½ tsp saffron threads, crushed
• 250ml (1 cup) vegetable stock
• 3 tbsp olive oil
• 1 onion, chopped
• 1 tsp ground ginger
• 1 tsp ground cumin
• 1tsp Ras el Hanout (optional)
• 5 garlic cloves, sliced
• THIS Isn't Chicken Thighs 220g (or chicken)
• 1 tsp crushed black peppercorns
• 1 small preserved lemons, quartered and chopped
• A handful of mixed olives (I've been told green is traditional)
• A handful of raisons
• A handful of fresh coriander, chopped
• Toasted slivered almonds & chopped parsley (for garnish)

Instructions:

Step 1: Infuse the saffron: 

• Add the saffron threads to the warm vegetable stock and let it sit. This helps bring out the flavour.

Step 2: Sauté the base: 

• Heat the olive oil in, then add the onions and cook until soft. Stir in the ginger, cumin, Ras el Hanout and garlic, and cook for another minute or two until fragrant.

Step 3: Brown the plant-based chicken: 

• Add the plant-based chicken pieces and toss them around so they get coated in the spiced onion mixture.

Step 4: Build the flavour: 

• Sprinkle in the crushed black pepper, then add the preserved lemons and saffron-infused stock.

Step 5: Slow cook: 

• Bring everything to a gentle simmer, cover, and cook on low heat for about 30 minutes for planed-based chicken and an hour for chicken. 

Step 6: Finish it off: 

• Stir in the olives and raisins, and cook for another 10 minutes. Just before serving, mix in the chopped coriander for a fresh burst of flavour. 
• Garnish with toasted almonds and enjoy with a side of couscous.

💬 I’d love to know what you think! Let me know if you try it.