Chicken tagine with candied lemons and olives
An authentic North African tagine with candied lemons and green olives, pressure cooked in 25 minutes. The aromas of ras el hanout, turmeric and ginger concentrate thanks to pressure to give flavors that traditional cooking takes hours to develop. The chicken becomes tender, the sauce is golden and fragrant. A generous family dish that can be shared with semolina or potatoes.
Preparation
- 1
Rinse the preserved lemon thoroughly under cold water to remove excess salt. Cut it into quarters then remove the pulp – use only the candied peel.
💡 The excess salt from the preserved lemon can unbalance the entire dish. Rinsing well is essential. If the lemon is very salty, soak it for 10 minutes in cold water before cutting it.
- 2
Mix the ras el hanout, turmeric, ginger, pepper and a pinch of salt in a bowl. Generously brush the chicken thighs with this spice mixture on all sides.
💡 Marinating the chicken in the spices for at least 30 minutes in the fridge (or overnight) gives an even more flavorful result. But even dry just before cooking, the effect is there.
- 3
Browning mode: pour in the oil, brown the chicken thighs for 3 minutes per side until nicely golden brown. Reserve the chicken on a plate.
⏱ 6 min💡 Don't skip the browning step — the Maillard reaction on the skin creates a flavorful layer that flavors the entire sauce while pressure cooking.
- 4
In the same bowl, brown the sliced onions and crushed garlic with the spices remaining in the bottom for 2-3 minutes until softened.
⏱ 3 min💡 The chicken cooking juices stuck to the bottom of the pan are full of flavor. By adding the onions, they will naturally deglaze and enrich the sauce.
- 5
Return the chicken thighs to the bowl. Add the broth and the candied lemon wedges. Close the lid. Pressure cooking mode: 25 minutes.
⏱ 25 min💡 Bone-in chicken withstands 25 minutes under pressure very well — the flesh releases easily and remains juicy. For boneless whites, reduce to 15 minutes.
- 6
Natural release 5 minutes, then rapid. Open, add the olives. Simmer mode for 3 minutes to warm them up and reduce the sauce slightly.
⏱ 3 min💡 If the sauce is too liquid, remove the chicken, switch to Browning Mode for 3-4 minutes to reduce it, then add the meat. The olives should not be overcooked — just warm them so they retain their texture.
- 7
Sprinkle generously with chopped flat-leaf parsley and fresh coriander. Serve with fine couscous, homemade bread or steamed potatoes.
💡 For an even more authentic version, serve with homemade harissa on the side for those who like it spicy.
