Chicken Tajine

  • Preparation 30 MIN
    Cooking 1 H 15 MIN
  • Makes 4 to 6 servings
  • Freezes



  1. With the rack in the middle position, preheat the oven to 350°F (180°C).
  2. In a bowl, combine the water and saffron. Let steep. In a large ovenproof skillet or Dutch oven, brown the chicken on both sides in the oil. Season with salt and pepper. Set aside on a plate. Keep the oil in the skillet.
  3. In the same skillet, lightly brown the vegetables. Add the spices, lemons, olives and raisins and cook for 2 minutes. Stir in the saffron infusion. Season with salt and pepper (see note).
  4. Place the chicken over the vegetables and bring to a boil. Cover, transfer to the oven and bake for about 1 hour or until the chicken is cooked through and falls off the bone. If desired, use a tajine dish for baking.
  5. Serve over couscous and garnish with cilantro.


Because preserved lemon and olives are salty, season lightly.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.