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Moroccan chicken with potatoes and olives


  • 1 whole chicken (quatered or cut into pieces as you like with the bone-in)

  • 2 onions finely sliced

  • 2 cloves garlic crushed

  • Handful chopped parsley

  • Handful chopped coriander

  • 1/2 preserved lemon

  • 3-4 medium potatoes cut into wedges

  • Handful of pitted olives (not stuffed)

  • 3 tsp Moroccan yellow spice mix (you can buy it in our online store)

  • Salt to taste

  • 1/2 fresh lemon juice

  • 3 tbsp olive oil

  • Pinch of saffron soaked in a little water for a few minutes

  • 1 medium tomato sliced


  1. Heat the olive oil in a tagine or big saucepan over a medium high heat, add the chicken, onions and spices. Mix together over the heat.

  2. Add 1/4 preserved lemon, lemon juice, garlic, saffron. Add little parts of water as needed to ensure it doesn't dry or burn. Add salt to taste, 3/4 of the fresh coriander and parsley. Lower the heat to medium/low.

  3. Add the potatoes on top formed into a cone shaped and spread the olives around. Garnish with 1/4 preserve lemon, sliced tomato and with remaining fresh herbs. Add enough water to visualise (to prevent the bottom from drying out/burning) and top up as needed.

  4. Cover and simmer on top of a low heat til cooked (approx. 1hr).

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