Greetings from Founder Katia!

Today I'm here to share with you one of my favorite Moroccan recipes: Chicken Tagine with Preserved Lemons and Purple Olives.


Check out our video recipe here and the full details below. Happy Cooking!



1 tsp turmeric

1 tsp black pepper

1 tsp ground ginger

1/2 tsp preferably fresh ground coriander ( video shows whole)

1/2 cup water

2 tbsp. olive oil

1/4 cup canola oil

1 fresh squeezed lemon

8 new potatoes

1/2 preserved lemon cut up into small pieces

3 small shallots (small dice)

1 tbsp. parsley

1.5 tsp. preferably fresh ground cumin (video shows whole)

12 Moroccan purple olives

6 parsley stems


 For Marinade

In a separate bowl mix the following:


1 tsp turmeric

½ tsp salt

1 tsp black pepper

1 tsp ground ginger

1/2 cup water

1/2 tsp coriander

1 fresh squeezed lemon

1/2 preserved lemon

(You add salt to taste later, because lemon tends to be a bit tangy/salty.)


Cut up a whole chicken in 10-12 pieces.  After, you wash the pieces; let them rest for 10-15 minutes.

Add the chicken to the bowl and let it marinate for an hour or even overnight, then when ready to cook, add the oil and mix again.

Put parsley stems then the onions in the tagine, and then add the chicken.  (Maybe 8 pieces of the chicken, you can save the rest to use the next day or freeze to use later.)   You don't want to stack up the meat in the tagine.

Start with low heat about level 2 for about 20 minutes, and then add the potatoes then bring to medium low, about 3, and let it cook for 1 hour.  Add parsley, 12 olives and cumin on top 5 minutes before done cooking.  

 TIP: If you have a gas stove, perfect, you can put the tagine directly on the fire. If you don’t have a gas stove, you should either use a diffuser on the stovetop, or put in a 350 degree oven.

There you have it! My favorite chicken tagine recipe.  


February 15, 2017 by Katia Essyad



Anne said:

This recipe brings back happy memories of my junior year in high school spent in Morocco. ♥️♥️♥️♥️♥️ I still get regular requests from family to make it. I do change one thing though. We use couscous rather than potatoes as the starch and cook carrots with the chicken.

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