Chicken Tagine with Preserved Lemons and Olives
This aromatic Moroccan tagine features tender chicken braised with a rich blend of spices, tangy preserved lemons, and briny olives. It's a comforting and flavorful one-pot meal that's perfect for a special dinner or meal prepping.
An original recipe by Forkin
- Total time
- 1 hr 20 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 549 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 800 gchicken thigh, bone-in, skin-on
- 1 pcsyellow onion, finely chopped
- 3 clovegarlic, minced
- 2 tbspginger, grated
- 1 tspturmeric, ground
- 1 tspcumin, ground
- 1 tsppaprika, ground
- 0.5 tspcinnamon, ground
- 0.5 tspcoriander, ground
- 0.25 tspsaffron thread, soaked in 2 tbsp hot water(optional)
- 1.5 cupchicken broth
- 0.5 pcspreserved lemon, pulp removed, rind thinly sliced
- 0.5 cupgreen olive, pitted
- 0.25 cupfresh cilantro, chopped
- 0.25 cupfresh parsley, chopped
- 2 tbspolive oil
- 0.5 tspsalt
- 0.25 tspblack pepper, ground
Equipment
measuring spoon · measuring cup · tagine · dutch oven · knife · cutting board
The method
Step by step
- 1
Pat the chicken thighs dry and season them generously with salt and black pepper.
About 2 min
- 2
Heat the olive oil in a large tagine or Dutch oven over medium-high heat.
About 1 min
- 3
Sear the chicken thighs skin-side down for 5-7 minutes until golden brown and crispy, then flip and sear for another 3-4 minutes. Remove the chicken from the pot and set aside.
About 10 min
Cook’s note: Searing adds flavor and helps render the fat.
- 4
Add the chopped onion to the pot and cook for 5-7 minutes until softened and translucent, scraping up any browned bits from the bottom of the pot.
About 7 min
- 5
Stir in the minced garlic, grated ginger, ground turmeric, cumin, paprika, cinnamon, and coriander. Cook for 1 minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the spices.
- 6
Pour in the chicken broth and the saffron threads (if using) with their soaking liquid, scraping the bottom of the pot to deglaze.
About 1 min
- 7
Return the chicken thighs to the pot, nestling them into the liquid and spices.
About 1 min
- 8
Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and cook for 40 minutes, or until the chicken is tender and cooked through.
About 40 min
Cook’s note: If using a tagine, ensure the lid is properly sealed to trap steam.
- 9
Stir in the sliced preserved lemon rind and green olives. Continue to cook for another 5-10 minutes, uncovered, to allow the flavors to meld and the sauce to thicken slightly.
About 10 min
- 10
Remove the tagine from the heat and stir in the fresh cilantro and parsley.
About 1 min
- 11
Serve hot, perhaps with couscous or crusty bread.
Per serving
Nutrition
- Calories
- 548.6kcal
- Protein
- 54.4g
- Carbs
- 8.7g
- Fat
- 32.5g
- Fibre
- 2.4g
- Sugar
- 2.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover chicken tagine in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat or in the microwave until warmed through.
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