Chicken Tangine with Preserved Lemons

A chicken dish with a distinct Mediterranean flavor. It also smells heavenly when baking, and will draw a crowd. There is enough broth after baking to put over your favorite grain side dish, like couscous or rice.

chicken tangine


4 skinless boneless chicken thighs
1 teaspoon each, turmeric, cinnamon, graham marsala, and dried oregano
½ cup olive oil
½ cup lemon juice
5 quarters of preserved lemon peel sliced into slivers
½ cup green olives
½ cup golden raisins
1.5 cups chicken stock

Sliced Lemon Quarters


  1. In a zip-lock bag mix all of the dry spices together and add the olive oil and lemon juice. Toss the chicken in the marinade and place in the refrigerator overnight.
  2. Preheat oven to 350 degrees
  3. On medium-high heat, sear the chicken to create a nice golden crust, approximately 8-10 minutes. Make sure to turn the chicken so that all sides get the color.
  4. Scatter lemons, olives and raisins over the top. Pour in chicken stock and bake for 30 minutes to an hour.

I served it with grilled zucchini, which was a good pairing.