Chicken Tajine with Olives and Preserved Lemons
Transport your taste buds to the heart of Morocco with this aromatic Chicken Tajine with Olives and Preserved Lemons. This recipe combines tender, slow-simmered chicken thighs with the bold flavors of preserved lemon, briny green olives, and a fragrant blend of spices like turmeric, ginger, and cinnamon. Cooked in a traditional tajine or a heavy-bottomed pot, the dish develops a rich, luscious sauce that's perfect for mopping up with warm crusty bread or serving over couscous. A vibrant garnish of fresh cilantro and parsley adds the finishing touch to this classic, feel-good comfort dish. Ready in just over an hour, this stunning creation is as show-stopping as it is simple to prepare, making it perfect for both weeknight dinners and special occasions.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 2 tablespoons Olive oil
- 1 large Onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 teaspoon Ground ginger
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Paprika
- 1.5 cups Chicken stock
- 1 large Preserved lemon (quartered and seeds removed)
- 1 cup Green olives (pitted)
- 2 tablespoons Fresh cilantro (chopped)
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Heat the olive oil in a large tajine or heavy-bottomed pot over medium heat.
Season the chicken thighs with salt and black pepper, then add them to the pot, skin-side down. Sear for 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
In the same pot, add the chopped onion and sauté for 5 minutes, stirring regularly, until softened.
Add the minced garlic, ground ginger, turmeric, cinnamon, and paprika. Stir for 1-2 minutes until the spices are fragrant.
Return the chicken thighs to the pot, nestling them into the onion-spice mixture.
Pour in the chicken stock and bring to a gentle simmer. Cover the tajine or pot with a lid and cook on low heat for 40 minutes, turning the chicken occasionally.
Add the preserved lemon quarters and green olives to the pot. Continue cooking for an additional 15-20 minutes, uncovered, until the chicken is tender and the sauce has slightly reduced.
Taste the sauce and adjust seasoning with additional salt or pepper if needed.
Garnish the dish with chopped cilantro and parsley before serving.
Serve the Chicken Tajine hot with warm crusty bread, couscous, or rice.
Nutrition Facts
Calories |
2699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.2 g | 263% | |
| Saturated Fat | 48.8 g | 244% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 761 mg | 254% | |
| Sodium | 7813 mg | 340% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 9.6 g | ||
| Protein | 186.6 g | 373% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 400 mg | 31% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2189 mg | 47% | |
*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.
