Lemon Chicken Green Olive Tagine
Transport your taste buds to North Africa with this vibrant Lemon Chicken Green Olive Tagine, a delightful balance of zesty, savory, and aromatic flavors. Tender bone-in chicken thighs are slow-simmered with fragrant spices like ginger, turmeric, and cinnamon, creating a rich, golden broth that is elevated by the tangy bite of preserved lemons and the briny depth of green olives. This comforting dish is finished with a fragrant garnish of freshly chopped cilantro and parsley, adding a pop of freshness to every bite. Perfectly paired with fluffy couscous, crusty bread, or basmati rice, it’s a soul-warming meal ideal for cozy dinners or special gatherings. Ready in just over an hour, this Moroccan-inspired recipe is a must-try for lovers of bold flavors and international cuisine.
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Recipe Information
Ingredients
- 6 pieces bone-in chicken thighs
- 3 tablespoons olive oil
- 1 large yellow onion
- 4 pieces garlic cloves
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 2 cups chicken broth
- 2 pieces preserved lemons
- 1 cup green olives
- 0.5 cup fresh cilantro
- 0.5 cup fresh parsley
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons lemon juice
Instructions
Heat 2 tablespoons of olive oil in a tagine or a large, heavy-bottomed pot over medium heat.
Season the chicken thighs with salt and black pepper. Brown the chicken in batches, about 4-5 minutes per side, and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Stir in the diced yellow onion and cook for 5-6 minutes until softened.
Add minced garlic, ground ginger, turmeric, and cinnamon to the pot. Stir constantly for 1 minute to release the spices' aroma.
Pour in the chicken broth and scrape the bottom of the pot to release any browned bits.
Slice the preserved lemons into quarters, removing any seeds. Add the preserved lemon pieces and green olives to the broth.
Return the browned chicken thighs to the pot, tucking them into the broth and ensuring they're partially submerged.
Cover the pot or tagine with a lid, reduce the heat to low, and simmer gently for 35-40 minutes, occasionally spooning the sauce over the chicken.
Remove the lid, taste the sauce, and adjust seasoning, adding more salt or lemon juice if necessary.
Garnish the tagine with freshly chopped cilantro and parsley before serving.
Serve hot with steamed couscous, crusty bread, or basmati rice.
Nutrition Facts
Calories |
4087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 313.3 g | 402% | |
| Saturated Fat | 78.8 g | 394% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1215 mg | 405% | |
| Sodium | 10694 mg | 465% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 8.8 g | ||
| Protein | 257.5 g | 515% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 577 mg | 44% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 4478 mg | 95% | |
*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.
