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1 free range chicken ( or 6 chicken thighs)

3tbsp olive oil

2 yellow onions, thinly sliced

2 tablespoon crushed garlic

2 tsp fresh ground ginger

½ tsp saffron, bloomed in a little warm water

1 tablespoon ground coriander powder

1 tablespoon ground cumin

1 tablespoon ground fennel

1 tsp ras-el-hanout

2 Green Zucchini cut in rounds

2 small preserved lemons

2 tablespoon chopped parsley or cilantro

5 Whole green olives

1 tablespoon pink salt



Marinate the chicken breasts for a couple of hours in 1 tbsp olive oil, 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp fennel powder, 1 tsp garlic and salt.

Heat the tagine shallow bowl on low/medium heat.

Add 2 tbsp oil and then the onions. Let the onions sweat for about 5 mins.

Add the crushed garlic and ginger and then add the chicken breast and brown them 5 mins on each side.

Add the remaining spices ( cumin, coriander, fennel, ras-el-hanout, saffron)

Add Olives and olive juice, and coarsely chopped pulp of one preserved lemon and the rind of both, cut into slivers.

Add cut zucchini

It should be moist enough that no additional water is needed.

Cover  with the dome and let it cook at low for 1 hr.

Serve sprinkled with parsley with a side of rice or bread

This is perfect for a weekend dinner party


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