Chicken Tagine With Olives & Preserved Lemons
Created by JostLori on July 3, 2016
- Servings: 6
- Prep Time: 10m
- Cook Time: 55m
- Recipe #24256
Ingredients
- 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)
How to Make
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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.
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Step 2: Drain all but 2 tablespoons of oil from pan. Add onions, stirring to coat; cook until golden, 10 to 12 minutes.
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Step 3: Add spices; cook for 2 minutes.
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Step 4: Return chicken to pot and add the stock; bring to a boil.
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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.
How to Make
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Step 6: Stir in olives, butter, parsley, cilantro, and lemons into pot, and cook for 6 more minutes.
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Step 7: Serve with couscous or rice, and some flatbread.
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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.