Chicken Olive and Lemon Tangine
Transport your taste buds to the heart of Morocco with this Chicken Olive and Lemon Tagine, a fragrant and comforting dish bursting with warm spices and zesty citrus flavors. Tender, bone-in chicken thighs are simmered to perfection with aromatic ingredients like cumin, coriander, ginger, and cinnamon, creating a rich, spiced stew that's both savory and slightly sweet. Tangy preserved lemons and briny green olives add a vibrant layer of flavor, while a finishing touch of fresh cilantro and parsley brings brightness to each bite. Cooked low and slow in a traditional tagine or heavy-bottomed pot, this one-pot wonder is incredibly flavorful and pairs beautifully with fluffy couscous, steamed rice, or crusty bread to soak up the luscious sauce. Perfect for a cozy family dinner or an impressive dinner party centerpiece, this tagine is a delightful exploration of Moroccan cuisine.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 0.5 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1 cup chicken broth
- 2 whole preserved lemons, rinsed and quartered
- 1 cup green olives, pitted
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a tagine or a large, heavy-bottomed pot over medium-high heat.
Season the chicken thighs with salt and pepper on both sides.
Sear the chicken skin-side down in the hot oil until golden brown, about 4-5 minutes per side. Remove the chicken and set aside.
Reduce the heat to medium and add the chopped onion. Sauté until softened, about 5 minutes.
Stir in the minced garlic, cumin, coriander, ginger, cinnamon, and paprika. Cook for 1 minute, stirring constantly, until fragrant.
Add the chicken broth to deglaze the pot, scraping up any browned bits from the bottom.
Return the chicken thighs to the pot, skin-side up, and nestle them into the onion and spice mixture.
Arrange the quartered preserved lemons and green olives around the chicken.
Cover the tagine or pot with a tight-fitting lid. Reduce the heat to low and simmer gently for 1 hour, or until the chicken is tender and fully cooked.
Add lemon juice, chopped cilantro, and parsley to the pot. Stir gently to combine, being careful not to break up the chicken.
Serve hot over couscous, rice, or with fresh bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 2493 mg | 108% | |
| Total Carbohydrate | 15.5 g | 6% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 5.0 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 555 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.
