Description
A flavorful and aromatic chicken tagine featuring preserved lemons and olives, perfect for weeknight dinners.
Ingredients
Scale
- 1.2 kg (2.6 lb) bone-in chicken pieces
- 2 tsp (10 g) kosher salt
- 1/2 tsp (1 g) black pepper
- 60 ml (4 tbsp) olive oil
- 200 g (1 medium) yellow onion, thinly sliced
- 12 g (3 cloves) garlic, minced
- 1 tsp (6 g) ground coriander
- 1 tsp (6 g) ground cumin
- 1 tsp (2 g) paprika
- 1/2 tsp (2 g) ground turmeric
- 1/4 tsp (1 g) ground cinnamon
- 400 g (14 oz) canned chopped tomatoes
- 240 ml (1 cup) chicken stock
- 30 g (about 2 tbsp) preserved lemon rind, chopped
- 120 g (1 cup) green olives, pitted and halved
- 15 g (1/2 cup) fresh cilantro or parsley, chopped
- Lemon wedges for serving
Instructions
- Pat the bone-in chicken pieces dry and season with kosher salt and black pepper.
- Heat olive oil in a Dutch oven over medium-high until shimmering. Sear the chicken until golden, about 4–5 minutes per side.
- Add thinly sliced onion and sauté until golden, about 6–8 minutes. Stir in minced garlic and cook until fragrant.
- Sprinkle in the spices and toast for 20–30 seconds. Add chopped tomatoes and chicken stock; cook to reduce slightly.
- Nestle the seared chicken back into the sauce and add preserved lemon rind and olives. Bring to a simmer and cover for braising.
- Remove the lid and increase the heat to reduce sauce and crisp the skin, about 6–8 minutes.
- Scatter chopped cilantro or parsley and add lemon wedges before serving.
Notes
Use firm, briny olives for best texture. Adjust salt to taste due to preserved lemon.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 5g
- Sodium: 1020mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 52g
- Cholesterol: 185mg