Moroccan Lemon Chicken Tagine – Ultimate North African Stew

Moroccan lemon and chicken tagine a quick and easy Northern African dish you can make any night of the week and easily feeds a large group of friends and family when needed.

It can be made ahead, as it tastes even better the next day, once all the delicious warming spices and fragrances have blended together. Frozen for longer storage and to have a backup weeknight meal ready in minutes.

You don’t need a fancy tagine or equipment to cook this traditional Moroccan chicken stew. It’s spiced with warming and fragrant spices without being hot so the whole family, even kids can enjoy it.

This recipe uses a very special ingredient called preserved lemons which are simple to make but takes some time. Below is a few links where you can pick these up without having to wait. If you love doing your own lemons then watch the video below.

Preserved lemons video – https://youtu.be/TGbyJRnreLE

Buy preserved lemons :

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SA – https://amzn.to/4k1VXR8
CA – https://amzn.to/3EwqjLa

Recipe:

For the chicken:

900g Chicken thighs boneless skinless
150g 2 medium onions
35g (3 large cloves) garlic
30g (2 tbsp) olive oil
700ml chicken stock
80g salted lemon
100g green olives pitted

Spices
3g (1 1/4tsp) cumin ground
0.05g (pinch) saffron strands
1g (4 each) bay leaves
1g (1/4 tsp) turmeric powder
1g (1/2 tsp) sweet paprika
2.5g (1tsp) ground ginger
0.3g (1/8 tsp) cinnamon

6g salt
12g sugar
12 grams cilantro(keep some for couscous)

For the couscous:

100g onion
10g garlic
100g couscous
1g cumin
1g ginger
Pinch cinnamon
25g dried apricots
30g almonds
80g chickpeas tinned
10g Olive oil
150ml stock or water

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