Recipe Video: Chicken Tagine with Preserved Lemons and Olives

I happy to officially introduce the Tara Kitchen Cooking Show. On the show, I plan to share some of my favorite recipes and what I have learned as a self-taught cook over the years. I love Moroccan spices and flavors so you can expect to see plenty of that in my recipes. 

I am starting with one of my favorite recipes: a Chicken Tagine with Preserved Lemons and Olives. It's easy, healthy and perfect for a casual meal with friends or family.

I hope you enjoy! Please let me know if you have any questions. If you make the recipe, please share a picture with us on Facebook, Twitter or Instagram with the #TaraKithchen hashtag. 


  • 1 tbs oil
  • 1 medium sliced onion
  • 2 cloves garlic
  • 2 lbs chicken
  • 1 tbs ras-el-hanout
  • 2 preserved lemon wedges (our preserved lemons)
  • 8 green olives
  • 1 tbs raisins
  • 2 tbs dry parsley
  • 1/4 cup fresh parsley
  • 1 teaspoon a blended mixture in equal parts of (black pepper, cumin and coriander powder)

Instructions:  Put all the ingredients together in a tagine or a pot with lid and simmer on low for 30-40 minutes.

2 sides for Thanksgiving Dinner with a Moroccan twist.

I LOVE Thanksgiving. Giving thanks, spending time with family and of course eating are things that go very well together. Here are some sides we use to add a bit of Morocco to the Thanksgiving table. Both go surprisingly well with a traditional turkey! 

Cranberry and Orange Relish


  •  24 oz fresh cranberries
  • 2 cups sugar
  • 2 cups water
  • 6 oranges peeled and chopped
  •  1/4 cup mint leaves thinly sliced
  • 1 cup raisins


  1. Boil cranberries and sugar until soft
  2. Add the rest of the ingredients and simmer until a thick relish like consistency is reached.


Sweet Potatoes with Honey Harissa Glaze






  • 5 sweet potatoes peeled and cubed
  • 2 cups water
  • 1tsp salt
  • For the Glaze:
  • 3 cloves crushed garlic
  • 2 cups orange juice
  • 1 cup honey
  • 1 tbs harissa

For garnish:

  • 1 cup Pomegranate arils
  • 1/4 cup almonds
  • fresh mint leaves


  1. Boil the sweet potatoes till soft but not overcooked.
  2. Place all the glaze ingredients in a pot and cook until reduced by half.
  3. Transfer the cooked sweet potatoes to a serving dish, pour the glaze over and garnish with pomegranate arils, almonds and mint.

Enjoy and may you have a wonderful meal full of thanks, food and friends! 

Please share your favorite side dishes in the comments or via #tarakitchen on Facebook, Twitter or Instagram. 

Happy Thanksgiving!