Chicken Tagine with Chick Peas and Preserved Lemon

2010 Mar/Apr


  • olive or canola oil, for cooking
  • 1 large onion, halved and thinly sliced
  • 4-5 garlic cloves, crushed
  • 1 T. grated fresh ginger
  • 1 T. paprika
  • 1 t. turmeric
  • 1/2 t. cumin
  • 1/2 t. coriander
  • pinch cinnamon
  • 1 19-oz. can chickpeas, drained
  • 1 large tomato, chopped
  • 4 wedges preserved lemon, rinsed and thinly sliced
  • /4 cup chopped fresh cilantro (including stems)
  • dash Tabasco or chile sauce
  • 6 chicken thighs, bone-in, skinless
  • 2 carrots, peeled and chopped
  • salt
  • extra cilantro, for garnish


Heat a generous drizzle of oil in a large, heavy pot set over medium-high heat and sauté the onion for about 5 minutes until it’s soft. Add the garlic and ginger and cook for another few minutes. Add the paprika, turmeric, cumin, coriander and cinnamon and cook for another minute. Add the chickpeas, then fill the empty can with water or chicken stock and add that as well. Add the tomato, lemon, cilantro and Tabasco, bring the mixture to a simmer and cook for about 10 minutes. Add the chicken thighs and carrots, stir the tajine well and cover it; simmer it for half an hour.

Remove the lid and simmer the tajine until the sauce thickens slightly, seasoning with salt if needed. Serve the tajine over steamed rice, sprinkled with chopped fresh cilantro. Serves 6.