Tagine Zaytoun for the Tagine
Transform your home kitchen into a Moroccan oasis with "Tagine Zaytoun for the Tagine," a soulful dish bursting with bold, aromatic flavors. This one-pot wonder starts with tender, golden-seared chicken thighs, simmered to perfection in a fragrant blend of cinnamon, ginger, turmeric, and paprika. Studded with briny green olives, zesty preserved lemons, and a touch of honey, it offers the perfect balance of savory, tangy, and sweet. Slow-cooked in a traditional tagine (or any heavy-bottomed pot), this dish becomes irresistibly tender and deeply flavorful. Serve it over couscous, rice, or alongside crusty bread to soak up the luscious sauce. With hints of harissa for optional heat and a fresh cilantro garnish, this Moroccan-inspired recipe is both comforting and exotic, ideal for impressing guests or spicing up weeknight dinners.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 4 cloves garlic cloves, minced
- 0.5 teaspoons ground cinnamon
- 1 teaspoons ground ginger
- 1 teaspoons ground turmeric
- 1 teaspoons paprika
- 1.5 cups chicken stock
- 1 cup green olives, pitted
- 1 whole preserved lemon, quartered and seeds removed
- 2 teaspoons honey
- 0.25 cups fresh cilantro, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons freshly ground black pepper
- 1 teaspoons optional: harissa paste
Instructions
Preheat your tagine or a large heavy-bottomed pot over medium heat.
Pat the chicken thighs dry with paper towels and season with salt and pepper.
Heat olive oil in the tagine and sear the chicken thighs in batches until golden brown on both sides, about 3-4 minutes per side. Remove and set aside.
Reduce the heat to medium-low and add the diced onions. Cook for 5-7 minutes, stirring frequently, until softened.
Add the minced garlic, cinnamon, ginger, turmeric, and paprika. Cook for 1 minute, stirring constantly, to toast the spices.
Pour in the chicken stock and stir to deglaze the bottom of the tagine, scraping up any browned bits.
Return the chicken thighs to the tagine, arranging them in a single layer. Add the green olives, preserved lemon quarters, and honey.
Cover the tagine with its lid, reduce the heat to low, and let simmer gently for 1 hour. Check occasionally to make sure the liquid hasn’t reduced too much; if needed, add a splash of water or additional stock.
Optional: If desired, stir in harissa paste during the last 10 minutes of cooking for a spicier flavor.
Garnish with freshly chopped cilantro just before serving.
Serve hot with warm crusty bread, steamed couscous, or fluffy rice.
Nutrition Facts
Calories |
540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 1651 mg | 72% | |
| Total Carbohydrate | 14.5 g | 5% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 5.2 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 455 mg | 10% | |
*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.
