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spiced chicken tagine

Chicken Tagine with Lemon and Olives

Prep Time 15 mins
Cook Time 20 mins
Total Time 1 hr 15 mins
Course Main Dish, North African Food, World Recipes
Cuisine Moroccan
Servings 6

Ingredients
  

  • 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

Instructions
 

  • 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.
Keyword Chicken, Moroccan, Olives, Preserved Lemon, Spice Blend