Moroccan Chicken Tagine with Preserved Lemons and Harissa

Chicken tagine with preserved lemons and harissa a simple dish with Moroccan influences that has earthy sour notes and a little spice.

This recipe produces the most beautifully juicy and succulent chicken that cooks in under an hour.

Chicken Tagine With Dried Apricots.

I love North African flavours, whether it be a classic Moroccan lamb tagine, Lebanese-influenced fasolia or a more left-field duck tagine!

This easy chicken tagine recipe is influenced by Moroccan and Tunisian influences.

The preserved lemons give it a wonderfully bold citrus flavour without being too astringent. The rose harissa paste gives it a hint of spice along with tones of cumin and a floral vibe.

The cooking could not be more simple! A quick marinade is knocked up and massaged into the chicken.

Then when you are ready it is a simple case of getting a little colour on the chicken in a combination of butter and olive oil.

Finally, everything is layered up and the chicken cooks for 30-40 minutes.

Frequently Asked Questions

Do I have to use a tagine?

No, you can cook this in a small skillet or frying pan. But you do need a tight-fitting lid to keep the juices in the pan.

What size tagine do I need?

For two people I use a 20cm tagine made by Staub. It is glorious and also features in my sweet potato tagine recipe.

You could use anything up to 22cm for two people, if you wanted to cook for 4 increase the pot to 28cm.

How long should I marinate the chicken?

You really need to let the chicken sit for at least an hour, but if you wanted you can leave it for up to 24 hours.

What are preserved lemons?

As the name suggests they are regular lemons that are preserved in salt. The preservation process eliminates much of the bitterness and mellows the sourness, you can also eat the pith and rind.

They also feature in my lemon chicken tray bake and chickpea tagine if you are looking for something to do with those that you have leftover.

You can make homemade preserved lemons really easily. Although I usually buy mine, I use the Belazu brand.

Do I have to use rose harissa?

No, you can use any type of harissa. I usually use the same Belazu brand that produces the preserved lemons that I use.

Serving Suggestions.

I like to keep the sides for this spiced chicken tagine with preserved lemons recipe really simple!

The images here show it served with a simple herby bulgur wheat.

It works equally well with buttered couscous as well as a classic tabbouleh salad.

Whilst we are on the topic of salads, this carrot salad would also make a great pairing as would this Moroccan green leaf and orange salad.

If you want something a little more hearty add some batata harra which are spicy Lebanese potatoes.

Equipment Used

I only mention brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.

• Stovetop.
• Small shallow bowl large enough to hold 2 chicken legs.
• Grater.
• Kitchen knife.
• Chopping board.
• Weighing scales and or measuring cups and spoons.
• Small 20-23cm tagine.
• Quick read meat thermometer (optional but recommended).