Moroccan Chicken Tagine with Preserved Lemon & Olives

Name: Moroccan Chicken Tagine with Preserved Lemon & Olives
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Ingredients: 2.5 lbs Chicken pieces (thighs/drumsticks); 2 whole Onions, chopped; 4 cloves Garlic cloves, minced; 1 tbsp Ginger, grated; 3 tbsp Olive oil; 1 tsp Turmeric; 1 tsp Cumin; 1 tsp Paprika; 0.25 tsp Saffron threads, steeped in hot water; 2 cups Chicken broth; 1 whole Preserved lemon, rind only, chopped; 0.5 cups Green olives, pitted; 0.25 cups Fresh cilantro, chopped; 0.25 cups Fresh parsley, chopped; 1 tsp Salt; 0.5 tsp Black pepper

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Emily Johnson

Time

110 minutes

Servings

Calories

383

A fragrant and tender chicken stew, slow-cooked with warming spices, tangy preserved lemons, and briny olives. This North African classic is a feast for the senses.

383

cal

25.3g

protein

carbs

28.5g

fat

Ingredients (16)

Ingredient	Qty	Cal	P	C	F
Chicken pieces (thighs/drumsticks)	2.5 lbs	276	24g	0g	19g
Onions, chopped	2 whole	15	0g	3g	0g
Garlic cloves, minced	4 cloves	3	0g	1g	0g
Ginger, grated	1 tbsp	1	0g	0g	0g
Olive oil	3 tbsp	62	0g	0g	7g
Turmeric	1 tsp	1	0g	0g	0g
Cumin	1 tsp	1	0g	0g	0g
Paprika	1 tsp	1	0g	0g	0g
Saffron threads, steeped in hot water	0.25 tsp	0	0g	0g	0g
Chicken broth	2 cups	5	1g	0g	0g
Preserved lemon, rind only, chopped	1 whole	0	0g	0g	0g
Green olives, pitted	0.5 cups	16	0g	0g	2g
Fresh cilantro, chopped	0.25 cups	0	0g	0g	0g
Fresh parsley, chopped	0.25 cups	1	0g	0g	0g
Salt	1 tsp	0	0g	0g	0g
Black pepper	0.5 tsp	1	0g	0g	0g

Ingredients (16)

Ingredient	Qty	Cal	P	C	F
Chicken pieces (thighs/drumsticks)	2.5 lbs	276	24g	0g	19g
Onions, chopped	2 whole	15	0g	3g	0g
Garlic cloves, minced	4 cloves	3	0g	1g	0g
Ginger, grated	1 tbsp	1	0g	0g	0g
Olive oil	3 tbsp	62	0g	0g	7g
Turmeric	1 tsp	1	0g	0g	0g
Cumin	1 tsp	1	0g	0g	0g
Paprika	1 tsp	1	0g	0g	0g
Saffron threads, steeped in hot water	0.25 tsp	0	0g	0g	0g
Chicken broth	2 cups	5	1g	0g	0g
Preserved lemon, rind only, chopped	1 whole	0	0g	0g	0g
Green olives, pitted	0.5 cups	16	0g	0g	2g
Fresh cilantro, chopped	0.25 cups	0	0g	0g	0g
Fresh parsley, chopped	0.25 cups	1	0g	0g	0g
Salt	1 tsp	0	0g	0g	0g
Black pepper	0.5 tsp	1	0g	0g	0g

Directions

Step 1
Pat chicken dry and season with salt and pepper. In a tagine or large Dutch oven, heat olive oil over medium-high heat. Brown chicken pieces on all sides, then remove and set aside.
Step 2
Add chopped onions to the pot and cook until softened, about 5-7 minutes. Stir in minced garlic, grated ginger, turmeric, cumin, and paprika, cooking for another minute until fragrant.
Step 3
Return chicken to the pot. Pour in chicken broth and the steeped saffron water. Add chopped preserved lemon, green olives, cilantro, and parsley.
Step 4
Bring to a gentle simmer, then reduce heat to low, cover, and cook for 60-90 minutes, or until chicken is very tender and falling off the bone.
Step 5
Taste and adjust seasoning if needed. Serve hot with couscous or crusty bread.

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