Preserved Lemon & Olive Chicken Tagine
Cook with MastrChef favourite, Jimmy Wong and Scanpan! Enjoy a dish that transports you straight to the heart of Morocco — tender chicken simmered slowly with aromatic spices, briny olives, and the bright tang of preserved lemon. Made beautifully in your Scanpan Tagine, this recipe layers flavours that are warm, comforting, and unforgettable. Recipe by Jimmy Wong Eats.
Ingredients 15
1.2 kg chicken pieces, thighs or drumsticks preferred
2 tbsp olive oil
1 onion, finely sliced
3 garlic cloves, minced
1 tsp ground cumin
1 tsp ground ginger
1 tsp turmeric
1 tsp paprika
1⁄2 tsp ground cinnamon
1 cup chicken stock
1 preserved lemon, flesh removed, rind thinly sliced
3⁄4 cup green olives, pitted
1 tbsp honey, optional, for balance
fresh coriander and parsley, for garnish
salt and black pepper, to taste
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Method 6
In a bowl, toss with , , , , , salt, black pepper, and 1 tablespoon of . Let marinate for at least 30 minutes (or overnight for deeper flavour).
Heat your Scanpan Tagine base over medium heat. Add the remaining 1 tablespoon of olive oil and sear the until golden brown on all sides. Remove and set aside.
In the same pan, sauté the and until soft and fragrant. Return the to the tagine and stir to combine with the aromatics and spices.
Pour in the , add the rind and . Reduce heat to low, cover with the Scanpan Tagine lid, and let it simmer gently for 45–50 minutes until the chicken is tender and the sauce is rich.
Stir in the (if using) for a touch of sweetness. Taste and adjust seasoning. Garnish with chopped fresh coriander and parsley.
Serve with: Fluffy couscous, warm flatbread, or simple basmati rice to soak up that beautiful sauce.
Scanpan Australia's tips
Preserved lemon is the soul of this dish — don’t skip it! If you don’t have any, quick-pickle lemon slices in salt and lemon juice for a few hours to mimic the flavour.
