Chicken & Preserved Lemon Tagine

  • 50 mins

  • 2 tablespoons Rylstone Olive Press olive oil

  • 2 tablespoons fresh lemon juice

  • 2 garlic cloves, crushed

  • 1 tablespoon of Sami’s Kitchen Lebanese Chicken Spice Mix

  • 1 teaspoon salt

  • Ground black pepper, to taste

  • 4 chicken thigh cutlets

  • 1/3 cup fresh coriander leaves, chopped

  • 1/3 cup fresh continental parsley leaves, chopped

  • 1 brown onion, diced

  • 1 cup of Chicken Stock

  • 100g (about 20) green olives, rinsed, drained

  • 100g rind from Tar 10 preserved lemon, chopped

  • Prepared Thistle Be Good couscous, to serve


Combine Sami’s Kitchen Spice Mix with olive oil, salt and pepper and garlic and marinate chicken.

Roughly dice onions and scatter over bottom of tagine.

Place chicken pieces on top of onion and add chopped preserved lemon and olives.

Pour over chicken stock and cover with tagine lid.

Place in oven for 45-50 mins on 180 degrees or until cooked through.

Prepare Cous Cous as per instructions on the box. Lay a bed of Cous Cous on a large serving platter and spoon over chicken and sauce. Sprinkle over chopped parsley and lemon juice before serving.

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