Moroccan · Main course
Chicken Tagine with Peas & Preserved Lemon
A bright, everyday tagine that leans savoury and green: chicken braised in a saffron-onion sauce, then finished with sweet peas, preserved lemon and cracked olives. It's quick enough for a weeknight and tastes of spring, the peas keeping their pop against the tangy sauce.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 65 min
- Serves
- 4
- Level
- Easy
Ingredients
- 1 chicken, jointed
- 300 g peas, fresh or frozen
- 2 onions, grated
- 1 preserved lemon, sliced
- 1 handful green olives
- 1 tsp ground ginger
- Pinch of saffron
- 3 tbsp olive oil
- 1 bunch coriander, chopped
- Juice of 1/2 lemon
- Salt and pepper
Method
- 1
Start
Warm the oil, add the chicken, onion, ginger, saffron, salt and pepper, and coat well.
- 2
Braise
Add a cup of water, cover and simmer 30 minutes until the chicken is tender.
- 3
Add peas
Add the peas, cover, and cook 10 minutes until sweet and bright.
- 4
Finish
Add the preserved lemon, olives and half the coriander, and reduce the sauce lightly.
- 5
Brighten
Stir in the lemon juice and remaining coriander off the heat.
- 6
Serve
Serve straight away with bread.
Chef's tips
- Frozen peas are perfect here; add them near the end so they stay green.
- Use only the rind of the preserved lemon for a milder tang.
- Blanch very salty olives before adding to keep the sauce balanced.
Frequently asked questions
Can I add artichokes too?
Yes — artichoke hearts are a classic partner to peas in a spring tagine. Add them with the peas so both stay tender and bright.
Fresh or frozen peas?
Frozen peas are reliable year-round and stay sweet. Fresh peas in season are a treat but need shelling and a touch longer to cook.