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Crock-pot Chicken Tagine recipe with preserved lemons

Crock-pot Chicken Tagine with Preserved Lemons

Farmersgirl Kitchen
A light fresh Tagine made with chicken, olives and lemons. 
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Course Main Course
Cuisine Middle Eastern
Servings 4
Calories 576 kcal


  • 300 g  hot chicken stock
  • pinch of saffron
  • 6 chicken thighs
  • 1 tbsp vegetable oil
  • 1 onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 tsp ras el hanout
  • 1 tsp ground ginger
  • 1/2 tsp ground coriander
  • 1 cinnamon stick
  • 1/2 large preserved lemon two quarters
  • 400 g can chickpeas drained and rinsed
  • 100 g green olives
  • 50 g chopped flat leaf parsley
  • salt and freshly ground pepper


  • Soak the saffron in the hot stock to bring out the colour.
  • Heat the oil and brown the  chicken thighs and place in the bottom of the Crock-pot
  • Cook the onion until it starts to become transparent.
  • Add the garlic, ras el hanout, ginger coriander and cinnamon stick and cook for a minute.
  • Add the stock and bring to the boil, add to the Crock-pot and cook on Low for 5 hours.
  • Add the chickpeas, the olives and the preserved lemons, roughly chopped.
  • Cook on Low for a further 1-2 hours.
  • Check the seasoning and adjust to taste.


If you are not ready to eat, the Crock-pot will keep the Tagine warm for a couple of hours without coming to any harm. Serve with couscous, I added some sultanas to the cous cous and used some of the juices from the Tagine, with some added boiling water, to swell the grains.


Calories: 576kcalCarbohydrates: 23gProtein: 35gFat: 38gSaturated Fat: 11gCholesterol: 168mgSodium: 913mgPotassium: 690mgFiber: 7gSugar: 2gVitamin A: 1300IUVitamin C: 19.1mgCalcium: 108mgIron: 3.9mg