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Chicken Tagine with Olives and Preserved Lemon

Course: Main Course
Cuisine: Middle Eastern, Moroccan
Keyword: Chicken, Middle Eastern, Morocco, Stew, tagine

Ingredients

  • 3 lbs. Chicken legs and thighs (can also use whole chicken, cut up)
  • 1 Onion (large, coarsely chopped)
  • 1 Tbsp. Olive oil
  • 1 Tbsp. Garlic (minced)
  • 1 tsp. Turmeric (ground)
  • 1 tsp. Ginger (ground)
  • 1 tsp. Paprika (ground)
  • 1/2 tsp. Salt
  • 1/4 tsp. Black pepper
  • 1 pinch Saffron (optional)
  • 1/2 cup Green olives (pitted)
  • 1 cup Water
  • 1 Tbsp. Preserved lemon rind (thinly sliced; reserve pulp for another use)
  • 1/4 cup Cilantro (fresh, chopped)

Instructions

  • Heat olive oil over medium heat in a large casserole or tagine.
  • Add onion and cook until translucent, stirring occasionally.
  • Mix turmeric, ginger, paprika, salt and pepper together in a small bowl.
  • Put chicken, skin side down, in casserole and sprinkle with 1/2 of the spice mixture. Cook about 10 minutes on one side, until lightly browned. Turn chicken over and sprinkle with remaining spice mixture. Cook 10 minutes or until lightly browned.
  • Add water and cilantro to casserole dish. Cover and cook over medium low heat for about 45-50 minutes or until chicken is cooked through.
  • Remove chicken from casserole and keep warm. Simmer the remaining sauce for 10 minutes or until reduced by half.
  • Return the chicken to the casserole. Add the olives and the preserved lemon until heated through.
  • Serve over couscous.