Chicken Tagine with Preserved lemons and Ras-el-hanout cous cous

Georgia Holroyd

Georgia Holroyd from Sholden in Dover 2018 finalist

My Dad made some preserved lemons a few months ago so I decided to use them as inspiration for this recipe.


Bring the chicken stock to the boil with the saffron. Take off the heat and leave to infuse on one side. Meanwhile in a shallow frying pan fry the onions until softened and lightly coloured. Add the garlic, ground ginger and ground cumin and fry for a further 2 minutes. Now add the chicken to the pan coating the chicken pieces with the spice and onion mixture. Cook for a further 3 minutes on a medium heat before adding the preserved lemons, peppercorns and the saffron infused chicken stock. Transfer the mixture to a Tagine or covered casserole dish and place in a preheated oven at 170c for about 1 hour.


3 medium onions finely chopped
3 cloves of garlic crushed
1 tsp Ground Ginger
1 tsp Ground Cumin
2 skinless chicken breasts diced
4 skinless chicken thighs diced
100g of preserved lemons finely chopped
1 tsp of crushed black peppercorns
250ml of Chicken stock
2 strands of Saffron