isithalal.food · Recipes

Chicken tagine, lemon and olives

Moroccan-style chicken thighs in a saffron, ginger and cumin marinade, simmered with preserved lemon and green olives, using Halal chicken and a checked stock.

Moroccan · Main · Moderate · 3 plates · 570 min

Each method follows published technique for the dish, and every Halal substitution is checked against the ingredient pages we cite. Photographs come from our ingredient library rather than the finished dish.

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Why Halal checks matter here

In a Moroccan kitchen the chicken is Halal by default; cooked elsewhere, the chicken's slaughter and the stock or stock cube are the checks.

Halal-critical ingredients

• Chicken: Poultry is Halal only when slaughtered Islamically; outside Muslim-majority countries that isn't the default. Halal butcher or certified pack. See Chicken.
• Stock or stock cube: Chicken stock and stock cubes can be made from conventionally slaughtered chicken or include animal fat. A Halal-certified stock, a vegetable stock, or water.
• Preserved lemons and olives: Plant ingredients preserved in salt and brine. No check beyond the label.

Ingredients

Marinade

• ¼ tsp (¼ tsp) saffron strands, soaked in 2 tbsp warm water
• 2 large (2 large) red onions, chopped
• 2 large (2 large) garlic cloves, crushed
• 1 tsp (1 tsp) ground cumin
• ½ tsp (½ tsp) ground ginger
• ½ tsp (½ tsp) ground turmeric
• 1 tbsp each, plus more to serve (1 tbsp each, plus more to serve) fresh coriander and parsley, chopped
• 60 ml (4 tbsp) lemon juice
• 90 ml (6 tbsp) olive oil

Tagine

• 6 (6) skin-on, bone-in chicken thighs from a Halal butcher or certified pack
• 2 (2) preserved lemons, thinly sliced
• 125 ml (½ cup) Halal-certified chicken stock, or water
• 250 g (9 oz) cracked green olives

Method

1. Marinate. Soak the saffron in the warm water for 10 minutes. Mix it with the onions, garlic, spices, herbs, lemon juice and half the olive oil, turn the chicken through it, cover and refrigerate for up to 8 hours (at least 1 hour if short of time).
2. Sear. Heat the remaining oil in a tagine, casserole or heavy pan. Lift the chicken from the marinade and brown it in batches, skin side first, for 8–11 minutes in all. Brown the preserved lemon slices briefly too.
3. Simmer. Return the chicken, add the marinade and the stock, cover and cook gently for about 40 minutes, turning once.
4. Olives. Blanch the olives in boiling water for a minute to take off some salt, drain, then add them to the pot with the lemon slices. Simmer uncovered for 15 minutes until the chicken is very tender and the sauce has thickened.
5. Serve. Scatter with more coriander and parsley and serve with bread or couscous. In a restaurant outside Morocco, ask how the chicken was slaughtered; see Tagine.

Allergens

none

How this recipe was researched

Method specified editorially from the chicken tagine with preserved lemons and olives published by Gulf News (saffron, cumin, ginger and turmeric marinade, bone-in thighs, preserved lemon, cracked green olives), plus this site's Tagine and Chicken pages. Timings follow published technique rather than a kitchen test.

Photograph from our ingredient library, not the finished dish.