This is a classic Moroccan dish. Serve this to friends and really impress them with your spice skills! This dish should even appeal to the kids, it’s spicy, but not hot spicy.
Make it a party and serve a Moroccan dessert such as Orange Cake, and Mint Tea.
Chicken Tagine with Lemon and Olives
- 3 tbsp olive oil
- 6 whole Chicken legs
- Kosher salt and freshly ground black pepper to taste
- 2 large Yellow onions, sliced
- 2 tbsp Ground coriander
- 1 tsp Ground white pepper
- 2 tsp Ground ginger
- 1 tsp Ground turmeric
- 1/2 tsp Crushed saffron threads
- 1 1/2 cups Chicken stock
- 6 oz. Green olives, cracked
- 2 tbsp Unsalted butter
- 1 tbsp Chopped parsley
- 2 tsp Chopped cilantro
- 2 Jarred preserved lemons, cut into slices
Heat oil in an 8–qt. Dutch oven over medium-high heat or make sure to use a diffuser if using a tagine. Season chicken with salt and pepper; add to pot and cook, turning, until browned on both sides, 12 to 15 minutes. Transfer chicken to a plate.
Turn heat down to medium. Remove any extra fat that may have accumulated. You'll need about 2-3 tbsp. I try to use as little fat as possible as the chicken will continue to exude more fat as it cooks. Add onions to pot; saute until soft, 10 to 12 minutes. Add spices; cook for 2 minutes. Return chicken to pot with stock; boil.
If using a Dutch oven, heat oven to 350°. Bake chicken, covered, until tender, 35 to 40 minutes. If using a tagine, cover, and simmer on medium-low heat for same amount of time. Stir in olives, butter, parsley, cilantro, and lemons into pot, and cook for 6 minutes.
Serve with couscous, rice or flatbread.