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Chicken Tagine With Olives And Preserved Lemons Recipe

Chicken Tagine With Olives And Preserved Lemons
How to make chicken tagine with olives and preserved lemons

Chicken Tagine is basically a traditional Moroccan dish. It is made with chicken and vegetables along with flavourful spices and served with any type of rice, preserved lemon and green olives.

  • Total Cook Time 35 mins
  • Prep Time 20 mins
  • Cook Time 15 mins
  • Recipe Servings2
  • Easy

Ingredients of Chicken Tagine With Olives And Preserved Lemons

  • 5 Finely chopped garlic cloves
  • 1/4 tsp Saffron threads
  • 1/4 tsp Ground ginger
  • 1/4 tsp Ground cumin and Turmeric
  • 1 tsp Sweet paprika
  • 2 tsp Extra virgin olive oil
  • 3 Medium Onions (thinly sliced)
  • 1 Kg Chicken (cut in 8 to 10 pieces)
  • 1 Cinnamon stick
  • 8 pcs Kalamata olives, pitted and halved
  • 1 large or 3 small Preserved lemons
  • 1 Cup Chicken stock
  • 1/2 Cup Lemon juice
  • 1 Tbsp Chopped flat-leaf parsley
  • Salt and freshly ground black pepper

How to Make Chicken Tagine With Olives And Preserved Lemons

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1.
Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
2.
Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned.
3.
Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.
4.
Put chicken on onions and scatter with olives. Quarter the lemons, remove pulp and cut skin into strips. Then, scatter it over the chicken. Mix stock along with lemon juice and pour it over chicken.
5.
Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.

Key Ingredients: Saffron threads, Ground ginger, Ground cumin and Turmeric, Sweet paprika, Extra virgin olive oil, Onions (thinly sliced), Chicken (cut in 8 to 10 pieces), Cinnamon stick, Kalamata olives, pitted and halved, Preserved lemons, Chicken stock, Lemon juice, Chopped flat-leaf parsley, Salt and freshly ground black pepper

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