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Recipe: Bring the spices of Mandarin Oriental Marrakech to your kitchen - Chicken Tagine

A rainbow-spectrum of spices brightens up the Marrakech markets so now is the time to raid your spice cupboard and reflect the Moroccan history and culture in your cooking with Mandarin Oriental, Marrakech’s Chicken Tagine.

Serves 4


  • 1 x chicken cut into 8 pieces

  • 500g chopped onion

  • 30g garlic

  • 1 x preserved lemon

  • ½ bunch of parsley

  • ½ bunch of coriander

  • 250g green olives

  • 2g of saffron

  • 1 tsp ginger powder

  • 1 tsp turmeric

  • 10g white pepper

  • pinch of salt

  • 10ml olive oil


In a bowl, mix all of the spices, garlic, parsley and half the preserved lemon. Add the chicken and marinate overnight.

Soften the onions in a pan for 4 – 5 minutes and then add to a traditional Moroccan tagine dish, add the chicken and cover. Cook for 1 hour on a low heat.

Five minutes before it is ready, add the olives and saffron with a little water and the chopped coriander. Serve hot.


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