Chicken Tagine With Olives & Preserved Lemons
July 03, 2016
"Tagine is a Moroccan stew, and its named after the terra-cotta pot it's traditionally cooked in, whose exotic-looking conical lid promotes convection and even cooking. There are many versions of Tagine, but maybe the most classic is braised chicken, green olives, and lemons in a sauce fragrant with ginger and coriander. This particular recipe is from Saveur, and its easy and delicious! My terra-cotta tagine cracked while moving halfway around the world, so now am just biding my time for DH to gift me a cast-iron/enamel beauty from Berghoff. Meantime, I use my Le Creuset dutch oven and it works wonderfully! This recipe is adapted for use with a dutch oven."
- These are NOT the "pickled" ones in brine or with pimentos. Try Trader Joe's.
- Serving Size: 1 (516.6 g)
- Calories 923.5
- Total Fat - 68 g
- Saturated Fat - 18.8 g
- Cholesterol - 374.7 mg
- Sodium - 291.4 mg
- Total Carbohydrate - 14.7 g
- Dietary Fiber - 4 g
- Sugars - 4.1 g
- Protein - 63.9 g
- Calcium - 108.8 mg
- Iron - 4.1 mg
- Vitamin C - 43.1 mg
- Thiamin - 0.3 mg
Heat oil in an 8–qt. Dutch oven over medium-high heat. Season chicken with salt and pepper; add to pot and cook, turning, until browned, 12 to 15 minutes. Transfer chicken to a plate.
Drain all but 2 tablespoons of oil from pan. Add onions, stirring to coat; cook until golden, 10 to 12 minutes.
Add spices; cook for 2 minutes.
Return chicken to pot and add the stock; bring to a boil.
Simmer, covered, until tender, about 30 minutes. I like to skim off as much fat as possible once the chicken is cooked through.
Stir in olives, butter, parsley, cilantro, and lemons into pot, and cook for 6 more minutes.
Serve with couscous or rice, and some flatbread.
OPTIONAL: Sometimes I sprinkle toasted pine nuts over the stew. If plating, sprinkle immediately before serving. If serving Tagine family-style, place pine nuts in a small bowl at the table.
Tips & Variations
- Tagine or a cast iron/enameled dutch oven