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lemon chicken green olive tagine


a traditional moroccan tagine which i found in the october 2008 'australian good food' magazine which assures you that this recipe will take you on a romantic escape to marrakech "without aid of a flying carpet". this recipe is for two, but the quantity could easily be increased. essentially the only change i made to this recipe was to suggest sneaking in some wine, which is what i'll certainly do when i make it. if you cannot find turkish bread, use pita bread or any crusty bread suitable for mopping up the juices. this recipe can be prepared ahead.


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  1. Heat the oil over a high heat in a heavy-based pan or tagine dish
  2. And cook the chicken in batches for 2 minutes on each side until lightly browned
  3. Remove the chicken from the pan and set aside
  4. Reduce the heat to medium and saute the onion and garlic for 2-3 minutes or until it has softened
  5. Add the turmeric and cumin and cook for another minute
  6. Until fragrant
  7. Return the chicken to the pan with 21 / 2 cups of water
  8. Bring to the boil
  9. Then simmer
  10. Covered
  11. For 15 minutes or until the chicken is thoroughly cooked
  12. Remove the chicken from the pan and keep warm
  13. Add the potato to the pan and simmer
  14. Covered
  15. For 12-15 minutes or until the potatoes are tender
  16. Meanwhile
  17. Place the olives in a small pan
  18. Cover with water and bring to the boil
  19. Drain off the water
  20. Then repeat this step
  21. Return the chicken to the pan with the olives
  22. Preserved lemon
  23. Lemon juice and parsley and stir to combine well until all the ingredients are heated through
  24. Serve with turkish bread

Step 12

Total Time in Minute 60

Ingredients Count 12

cooking lemon  chicken   green olive tagine

See More Relate Photo


Olive oil

Chicken thigh fillets


Garlic cloves

Ground turmeric

Ground cumin


Green olives

Preserved lemons


Juice of


Turkish bread

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