Moroccan Chicken Tagine With Olives


1 teaspoon paprika

1/2 teaspoon cayenne pepper

1 teaspoon ground cumin

1/2 teaspoon turmeric

1/2 teaspoon cinnamon

1 pinch saffron

salt and pepper to taste

1 whole chicken (cut into 8 pieces, or chicken thighs or breasts)

1 tablespoon oil

1 onion (sliced)

2 cloves garlic (chopped)

1 teaspoon ginger (grated)

1/2 cup water (or chicken stock)

1 preserved lemon (pith removed, and peel rinsed and sliced)

128g olives

1 tablespoon harissa

1 tablespoon honey

32g parsley (chopped)

32g cilantro (chopped)


Mix the paprika, cayenne pepper, cumin, turmeric, cinnamon, saffron, salt and pepper and rub it into the chicken.

Heat the oil in a large pan over medium-high heat add the chicken and brown on all sides and set aside.

Add the onion, and saute for 3 minutes.

Add the garlic and ginger and saute until fragrant, about a minute.

Add the water, chicken, preserved lemon, olives, harissa and honey, cover and simmer for 30 minutes.

Remove from heat and mix in the parsley and cilantro