Tajine of Chicken

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  • 8 pieces of chicken
  • 2 tsp olive oil
  • 2 tsp butter or margarine
  • Juice ½ lemon
  • ½ cup water
  • ¼ tsp saffron threads, soaked in water
  • ½ tsp turmeric
  • 3 medium preserved lemons
  • Pepper to taste


  • ⅓ cup olive oil
  • 2 medium onions quartered
  • ½ cup parsley
  • ⅓ cup (20g) cilantro
  • 2 garlic cloves chopped


Place all marinade ingredients in a food processor and blend. Place chicken and marinade in a large bowl and cover in the refrigerator for 2 hours. In a terracotta tajine, heat olive oil & butter or margarine. Add the chicken and brown on all sides. Pour the marinade over the chicken, cover and cook over low heat until tender (approx. 1½ to 1¾ hours). Check the chicken after 45 minutes, skim off any excess fat from the sauce. Add a little water if necessary. Season to taste with pepper. Dice the rind of 2 preserved lemons, reserving the third lemon for decoration. Add the diced lemons to the chicken and cook for 10 minutes longer. Place the chicken on a platter. Cover with the sauce and garnish with remaining quartered preserved lemon. Serve with warm Moroccan Kesar bread and cous cous.