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Chicken Tajine With Preserved Lemon Almonds And Olives Recipe

Chicken tajine with preserved lemon, almonds and olives

Preparation time
Cooking time


  • 160g (1 cup) blanched almonds, coarsely chopped
  • 120g (1 cup) pitted green olives, chopped
  • ½ cup flat leaf parsley leaves, chopped
  • ½ cup coriander leaves, chopped
  • 1 cup oregano leaves, chopped
  • 2 long green chillies, deseeded and sliced
  • 1 preserved lemon, chopped
  • ½ cup extra virgin olive oil
  • 2 birdseye chillies, finely chopped
  • 4 cloves garlic, crushed
  • 1 lemon, zest and juice
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • Sea salt and freshly ground pepper
  • 3 tbsp German mustard
  • 4 medium desiree potatoes, finely sliced
  • 2 medium red onions, halved
  • and finely sliced
  • 4 x chicken marylands, cut to separate drumsticks and thighs
  • ½ cup water
  • ½ cup verjuice

Ingredients - Carrot and Orange Salad

  • 2 tbsp orange juice
  • 1 tbsp lemon juice
  • 2 tbsp extra virgin olive oil
  • Sea salt and freshly ground black pepper
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp icing sugar
  • Coriander and mint
  • 360g (3 medium) carrots, peeled and cut into fine matchsticks or coarsely grated
  • 2 oranges, segmented


  1. Pre-heat oven to 200°C.
  2. Place almonds, olives, parsley, coriander, oregano, green chillies and preserved lemon in a large bowl. Add 2 tbsp oil and stir to combine. Season with sea salt and freshly ground pepper.
  3. Combine red chillies, garlic, lemon juice, zest, spices, salt, pepper and mustard and coat chicken. Set aside for 10 minutes.
  4. Lightly grease a tagine or casserole dish. Add potatoes and onion. Top with chicken pieces and pour over any remaining marinade, along with water and verjuice. Spoon over the almond mix.
  5. Cover and bake for 15–20 minutes. Remove cover and bake for a further 35–45 minutes. Serve with carrot and orange salad.

Method - Carrot and Orange Salad

  1. In a bowl, whisk to combine the orange juice, lemon juice, olive oil, sea salt, pepper, cumin, cinnamon and icing sugar.
  2. Add the grated carrot, orange segments, coriander and mint and lightly toss.
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