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Chicken Tagine With Olives & Preserved Lemons

Here's how you make Chicken Tagine With Olives & Preserved Lemons
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  • Servings: 6
  • Prep: 10m
  • Cook: 55m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 3 tablespoons olive oil
  • 4.5 pounds chicken thighs (bone-in skin-on, about 12 thighs, bone-in/skin ON)
  • 2 yellow onions, sliced (large onions)
  • 2 tablespoons ground coriander
  • 2 teaspoons ground white pepper
  • 2 teaspoons ground ginger
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon crushed saffron threads
  • 1 1/2 cups chicken stock
  • 6 ounces green olives (cracked)
  • These are NOT the "pickled" ones in brine or with pimentos. Try Trader Joe's.
  • 2 tablespoons unsalted butter
  • 1 tablespoon finely chopped parsley
  • 2 teaspoons finely chopped cilantro
  • 2 lemons, whole (preserved lemons, jarred, cut into slices, or to taste)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: 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.

  • Step 2: Drain all but 2 tablespoons of oil from pan. Add onions, stirring to coat; cook until golden, 10 to 12 minutes.

  • Step 3: Add spices; cook for 2 minutes.

  • Step 4: Return chicken to pot and add the stock; bring to a boil.

  • Step 5: Simmer, covered, until tender, about 30 minutes. I like to skim off as much fat as possible once the chicken is cooked through.

  • Step 6: Stir in olives, butter, parsley, cilantro, and lemons into pot, and cook for 6 more minutes.

  • Step 7: 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

Don't forget the following tips and variations.
  • Tagine or a cast iron/enameled dutch oven

We hope you enjoy this recipe!

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