Chicken Tagine with Green Olives Preserved Lemon
Transport your taste buds to the vibrant flavors of North Africa with this Chicken Tagine with Green Olives and Preserved Lemon. This aromatic dish combines tender, slow-simmered chicken thighs with a symphony of spices like ginger, turmeric, cinnamon, and paprika, resulting in a deeply flavorful and fragrant stew. The star ingredients—tangy preserved lemon and briny green olives—add a bright, citrusy depth that perfectly complements the rich, savory base. Served over fluffy couscous, crusty bread, or rice, this traditional Moroccan recipe is both comforting and exotic. With a prep time of just 15 minutes and one-pot convenience, this tagine is perfect for impressing guests or elevating your weeknight dinner game.
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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
- 4 cloves garlic cloves, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 1 teaspoon sweet paprika
- 1.5 cups chicken broth or water
- 1 whole preserved lemon, rinsed and chopped
- 0.75 cup green olives, pitted
- 0.25 cup fresh parsley, chopped
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat olive oil in a large tagine or Dutch oven over medium heat.
Season the chicken thighs with salt and pepper, then sear them skin-side down for 4-5 minutes until golden brown. Flip and sear the other side for 2-3 minutes. Remove chicken from the pan and set aside.
In the same pan, add the chopped onion and sauté for 5 minutes, until softened and translucent.
Add the minced garlic, ground ginger, turmeric, cinnamon, and paprika to the onions. Cook for another 1-2 minutes until fragrant.
Return the chicken thighs to the pan, skin-side up, arranging them on top of the onion mixture.
Pour the chicken broth or water over the chicken, ensuring it reaches at least halfway up the sides of the chicken pieces.
Scatter the preserved lemon and green olives over the chicken.
Reduce the heat to low, cover with a lid, and let the tagine simmer gently for 40 minutes, or until the chicken is tender and cooked through.
Once cooked, sprinkle the chopped parsley and cilantro over the top just before serving.
Serve hot with steamed couscous, crusty bread, or rice.
Nutrition Facts
Calories |
457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1824 mg | 79% | |
| Total Carbohydrate | 10.4 g | 4% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 2.4 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 543 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.
