Chicken Tagine with Preserved Lemons, Green Olives, and thyme

October 15, 2019

Chicken Tagine with Preserved Lemons, Green Olives, and thyme

This chicken tagine was divine! I took my vita clay pot to the party! All of us couldn’t get enough out of it! It was sooooo good! You got to try it at home! Yum!


  • 8-10 chicken thighs or 4 whole leg
  • 2 tablespoons ghee or 1 tablespoon olive oil plus 1 tablespoon butter
  • 2 preserved lemons, cut into strips
  • 175 g/1 cup pitted green olives
  • 1-2 teaspoons dried thyme or oregano
  • steamed carrots tossed with fresh mint, to serve(optional)
  • For the Marinade:
  • 1 onion, grated
  • 3 garlic cloves, crushed
  • 5 cm/2 inches fresh ginger, peeled and grated
  • leaves from a small bunch of fresh coriander/cilantro, finely chopped
  • a pinch of saffron threads
  • freshly squeezed juice of 1 lemon
  • 1 teaspoon coarse sea salt
  • 3-4 tablespoons olive oil
  • Sea salt and freshly ground black pepper

Serves 4.

1. Mix the marinade ingredients well in a bowl.

2. Coat chicken with marinate mix and keep in the refrigerator for 1-2 hours (optional).
3. In a saucepan, heat butter on medium heat, add chicken to brown on each side including marinate mix, making sure the mixture not getting burnt.
4. Transfer chicken to your VitaClay pot.
5. Add the rest of ingredients except carrots. And set on Stew to cook for 40 minutes.
6. At lady 10 minutes of cooking, add carrots and continue to cook until all cooked through.


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