Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > Chicken tajine with preserved lemon, almonds and olives Food Chicken tajine with preserved lemon, almonds and olives Preparation time Cooking time Serves Ingredients 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 Method Pre-heat oven to 200°C. 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. Combine red chillies, garlic, lemon juice, zest, spices, salt, pepper and mustard and coat chicken. Set aside for 10 minutes. 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. 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 In a bowl, whisk to combine the orange juice, lemon juice, olive oil, sea salt, pepper, cumin, cinnamon and icing sugar. Add the grated carrot, orange segments, coriander and mint and lightly toss. Food Shop Dessert Wine You might also like Food Lyndey Milan's chicken with aji sauce and Peruvian potatoes Words by Lyndey Milan on 17 Jan 2017 Food Lyndey Milan’s asian chicken wingettes Food Mark Best's Korean Style Roast Chicken Words by Mark Best on 4 Mar 2020 Discover more Dessert recipes Food Dave Pynt And The Fires Of Creation Words by Nick Ryan on 7 Jan 2025 Food Chocolate soufflé with Shiraz syrup Food Madeleines with chocolate cherry sauce & candied orange praline