Chicken Tajine with Preserved Lemon and Olives
Transport your taste buds to the heart of Morocco with this aromatic Chicken Tajine with Preserved Lemon and Olives. This one-pot wonder combines tender, bone-in chicken thighs with the bold flavors of preserved lemon, briny green olives, and a blend of warm spices, including ginger, turmeric, and cinnamon. The ingredients simmer to perfection in a rich, fragrant broth, creating a dish that's equal parts comforting and exotic. Finished with fresh parsley and cilantro, this tajine is traditionally served with fluffy couscous or crusty bread to soak up the lush, citrusy sauce. Perfect for dinner parties or cozy family meals, this recipe strikes a perfect balance between savory and tangy flavors while showcasing authentic North African cooking techniques. It's a must-try for anyone seeking vibrant global cuisine!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces bone-in chicken thighs
- 1 large yellow onion
- 4 cloves garlic cloves
- 1 whole preserved lemon
- 1 cup green olives
- 3 tablespoons olive oil
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 cup chicken stock
- 2 tablespoons fresh parsley
- 2 tablespoons fresh cilantro
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Peel and finely chop the onion, and mince the garlic cloves.
Cut the preserved lemon into quarters, remove the seeds, and slice the rind thinly.
Heat olive oil in a tajine or large Dutch oven over medium heat.
Season the chicken thighs with salt and black pepper and brown them in the oil for 4–5 minutes per side. Remove and set aside.
In the same pot, add the chopped onion and garlic. Sauté for 5 minutes until softened.
Stir in ground ginger, turmeric, cinnamon, coriander, and paprika. Cook for 1 minute to toast the spices.
Return the chicken thighs to the pot and add the preserved lemon slices and green olives.
Pour in the chicken stock and bring the mixture to a simmer.
Reduce the heat to low, cover with the lid, and cook for 40–50 minutes, occasionally basting the chicken with the sauce.
Remove the lid and cook for an additional 10–15 minutes to thicken the sauce, if desired.
Chop fresh parsley and cilantro and sprinkle them over the dish before serving.
Serve warm with steamed couscous or crusty bread for a complete meal.
Nutrition Facts
Calories |
3066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.6 g | 307% | |
| Saturated Fat | 57.3 g | 286% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 831 mg | 277% | |
| Sodium | 8344 mg | 363% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 8.0 g | ||
| Protein | 182.2 g | 364% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 490 mg | 38% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2777 mg | 59% | |
*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.
