Chicken and Olive Tajine
Transport your taste buds to the sun-soaked streets of Morocco with this exquisite Chicken and Olive Tajine, a dish teeming with bold flavors and aromatic spices. Tender chicken thighs are slow-cooked to perfection in a rich, savory broth infused with the warmth of turmeric, ginger, cinnamon, and smoked paprika. The addition of preserved lemon and briny green olives creates a delightful contrast of tangy and salty notes, while fresh cilantro and parsley add a vibrant, herbaceous finish. This Moroccan classic is easy to make and offers an irresistible depth of flavor, making it the perfect choice for a cozy family dinner or an impressive gathering with friends. Serve it over fluffy couscous or alongside crusty bread to savor every drop of its luscious sauce.
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Recipe Information
Ingredients
- 6 pieces chicken thighs
- 3 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 0.5 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- 2 cups chicken stock
- 1 whole preserved lemon, quartered and seeds removed
- 1 cup green olives
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a heavy-bottomed pot or tajine, heat the olive oil over medium heat.
Season the chicken thighs with salt and pepper, then sear them in the pot for 4-5 minutes on each side until golden brown. Remove the chicken and set it aside.
In the same pot, add the chopped onion and cook for 5-7 minutes until softened and translucent.
Add the minced garlic, turmeric, ginger, cinnamon, and smoked paprika. Stir well and cook for 1-2 minutes until fragrant.
Pour in the chicken stock, scraping up any browned bits from the bottom of the pot to deglaze it. Bring the mixture to a gentle simmer.
Return the seared chicken thighs to the pot. Add the preserved lemon and green olives, arranging them evenly around the chicken.
Cover the pot and reduce the heat to low. Let the dish cook for 45-50 minutes, occasionally spooning some of the cooking liquid over the chicken to keep it moist. Ensure the chicken is fully cooked through (internal temperature of 165°F).
Once done, remove the pot from the heat and sprinkle the chopped cilantro and parsley over the chicken.
Serve warm with cooked couscous, rice, or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 2397 mg | 104% | |
| Total Carbohydrate | 12.2 g | 4% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 2.4 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 109 mg | 8% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 556 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
