Chicken Olive Tagine
Transport your taste buds to the flavors of North Africa with this comforting Chicken Olive Tagine. This recipe combines tender, golden-browned chicken thighs gently simmered in a fragrant blend of cinnamon, ginger, turmeric, and paprika for an aromatic depth that fills your kitchen with warmth. A savory medley of pitted green olives and preserved lemon slices adds a tangy brine and citrusy brightness to the rich chicken stock base. Finished with a sprinkle of fresh cilantro and parsley, this tagine is as visually stunning as it is delicious. Serve it over fluffy couscous, steamed rice, or paired with crusty bread to sop up every drop of the aromatic sauce. Perfect for weeknight dinners or an exotic dinner party centerpiece, this dish celebrates traditional Moroccan cooking techniques and bold Mediterranean flavors.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 0.5 teaspoons ground cinnamon
- 1 teaspoons ground ginger
- 1 teaspoons ground turmeric
- 1 teaspoons paprika
- 2 cups chicken stock
- 1 cup pitted green olives
- 1 preserved lemon, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Heat 2 tablespoons of olive oil in a large tagine or deep skillet over medium heat.
Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of pepper. Sear the chicken for 4-5 minutes per side, or until golden brown. Remove the chicken and set aside.
In the same pan, add the chopped onion and sauté for 5-6 minutes until softened.
Stir in the minced garlic, ground cinnamon, ginger, turmeric, and paprika. Cook for an additional 1 minute to toast the spices.
Pour in the chicken stock and use a wooden spoon to scrape any browned bits from the bottom of the pan.
Return the chicken thighs to the pan, skin-side up, and reduce the heat to low. Cover with a lid or foil and simmer for 40 minutes.
Add the green olives and preserved lemon slices to the tagine. Cook for another 15-20 minutes, uncovered, to allow the flavors to meld and the sauce to thicken slightly.
Garnish with chopped fresh cilantro and parsley before serving.
Serve hot with steamed couscous, rice, or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 1358 mg | 59% | |
| Total Carbohydrate | 7.8 g | 3% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 2.1 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 415 mg | 9% | |
*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.
