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Recipe for :

Tajine de Poulet au Citron et aux Olives

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

"A tajine is a traditional conical clay pot dish of Morocco".


2 tablespoons Olive oil
1 chicken (4 pounds), cut into serving pieces
1 medium onion, minced
2 cloves garlic, minced
1 1/2 cups water
3 preserved lemons, cut into quarters
1/2 pound moroccan style green olives
bay leaf
salt and pepper


  • Heat the olive oil in a heavy dutch oven and brown the chicken pieces.
  • Add the onion and garlic and cook, stirring occasionally, until the onion is translucent.
  • Add the water and the remaining ingredients and bring to a boil over medium heat. Cook for 15 minutes, then lower the heat and continue to cook, covered for an additional 30 minutes, or until chicken is fork tender.
  • When ready to serve, remove the bay leaf and transfer to a serving dish. If you have cooked the dish in a tajine, simply cover it and bring to table.

Serves 6

Martin James