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Tagine Of Chicken With Preserved Lemons And Cerignola Olives

Tagine Of Chicken With Preserved Lemons And Cerignola Olives

  • Yield: 4


  • 4 to 6 pieces bone-in chicken, such as legs and thighs
  • Juice from 1/2 lemon
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup olive oil
  • 2 medium yellow onions, thinly sliced
  • 3 cloves garlic, crushed
  • 1/4 teaspoon saffron threads
  • 1/2 teaspoon ground ginger
  • 2 tablespoons chopped preserved lemon peel
  • 1 cup pitted, sliced Cerignola olives
  • 1 1/2 cups chicken stock or canned low-sodium chicken broth
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 cup chopped fresh flat-leaf parsley leaves
  • Steamed couscous or rice, for serving


  • Rub chicken with lemon juice and season with salt and pepper. Heat olive oil in a large Dutch oven or tagine over medium-high heat. Add chicken and brown for 4 to 6 minutes per side. Add onions, garlic, saffron, ginger, preserved lemon, olives, and stock, taking care that chicken is covered with herbs and onions. Cover pan and cook over medium-low heat for 1 hour 15 minutes. Add cilantro and parsley and cook for an additional 15 minutes, until chicken begins to fall from the bone.

  • Transfer chicken to a serving platter. Spoon sauce over chicken and serve immediately with couscous.