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Chicken, olive and lemon confit tajine


  • Use a Dutch oven or tajine dish for this recipe.
  • Sauté the onion and chopped garlic until golden.
  • Season the chicken thighs with salt and pepper.
  • Add them to the garlic/onion mixture and let brown for 5 to 10 min.
  • Add the herbs and spices, the lemon juice and the glass of water.
  • Cover, bring to the boil and let simmer over low heat for approximately 1 hour.
  • Add the very thinly sliced preserved lemon and the green olives.
  • Cover again and reheat before serving.
  • Just before serving, sprinkle with fresh cilantro sprigs and serve hot with Moroccan bread or couscous seasoned with freshly ground black pepper.


Preparation time : 30 min
Temps de cuisson : 1h30
Serve : 4 pers.
Level : 2
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4 whole chicken thighs
1 onion
½ preserved lemon
1 garlic clove, chopped
1 tsp turmeric/saffron mixture
1 tsp powdered ginger
1 tsp parsley/cilantro mixture, chopped
3 Tbsp oil
150 g pitted green olives
30 ml lemon juice
1 glass water
salt and pepper
fresh cilantro sprigs

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