Moroccan Chicken Tagine with Couscous 

Moroccan Chicken Tagine 

8 chicken drumsticks 


1 pinch Saffron 

1/2 preserved lemon 

2-3 tbsp Coriander Leaves 

1 tsp grated garlic 

1 tsp grated ginger

1 tsp paprika 

1/2 tsp cumin powder 

1/4 tsp black pepper 

2 tbsp olive oil 
Ingredients for the Tagine: 
2 onions finely chopped

1 chopped tomato 

1/2 cup boiled chickpeas 

2 tbsp olive oil 

1/4 tsp turmeric 

1 tbsp lemon juice 

1/4 cup green olives 

1 peel of preserve lemon

Salt to taste 

Soak the saffron threads in some warm water for 5 minutes. Cut the preserved preserved lemon and remove the pulp from the skin. Finely chop the pulp and save the skin for later use. 

 Marinate the chicken drumsticks with the chopped Coriander leaves, chopped preserved lemon pulp, garlic, paprika, ginger, cumin, black pepper, saffron water, and olive oil. Mix well. Let it marinate at least for an hour.

Heat a heavy bottom pan or Tagine (if you have) over medium heat pour 2 tbsp of olive oil.
When hot add chopped onion let it turn soft and light pink in colour the add turmeric and continue to sauté for a minute then add the marinated chicken drumsticks along with all the marinate over the onion, chopped tomato and stir.

Cover and let it cook over medium heat for around 20-22 minutes.
Chicken and onion will release their liquid this will help chicken to cook so no need to add any water.
After 20 minutes reduce the heat, and cook until the chicken is almost done. 

Add the lemon juice, green olives and peep of preserved lemon to the chicken.
Let it simmer for 5 minutes until the liquids have evaporated and the gravy thicken.
Serve hot with Couscous or crusty bread, with olives.

Moroccan Couscous 


1 cup Couscous 

1/2 cup orange juice

1 1/4 cup chicken stock

1/2 tsp cumin powder 

1/4 tsp cinnamon powder 

Salt to taste 

1 tbsp olive oil

3-4 tbsp of toasted nuts

2 tbsp chopped Coriander 

Boil chicken stock and orange. Add salt, cumin, cinnamon and olive oil.
Add this boiling chicken stock to couscous and cover it let steam.
After 10 minutes remove the lid and fluff with the fork.
Sprinkle toasted nuts and chopped Coriander 

Fluff with a fork.

Serve with Chicken Tagine.


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