• 1 onion
  • 100g green olives
  • 20g chopped parsley and cilantro
  • ½ preserved lemon
  • 3-4 stems saffron dissolved in ½ ounce of water / 15ml
  • 3 garlic cloves, finely chopped
  • 2 tablespoons olive oil / vegetable oil
  • ¼ teaspoon of Ras El Hanout the 44 spices Moroccan curry
  • 600g chicken
  • 1 teaspoon ginger
  • 1 teaspoon turmeric
  • ½ teaspoon black pepper
  • 1 teaspoon turmeric
  • ½ teaspoon of salt


Mix saffron with a ½ ounce of water and let the natural color “run” into the water. It should be yellowish. Chop the onion, parsley, cilantro, and garlic separately. Place all in Tagine. Add the chicken to the cooking pot then add salt black pepper, ginger, turmeric, Ras El Hanout, olive oil, and vegetable oil. On low heat, add saffron mixture and water. Cover the pot and let it cook for 35 minutes. Separate the pulp of the preserved lemon from the skin. Chop the pulp of lemon and add it to the pot. Slice the skin off the lemon into 8-10 slices. Finally add the olives and these lemon rind slices to decorate your Tagine after turning off the heat.