Chicken Tagine
User Reviews
5
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
50 mins
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Additional Time
2 hrs
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Total Time
3 hrs
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Servings
6
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Calories
397 kcal
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Course
Main Course
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Cuisine
North African
Chicken Tagine
Report
This Chicken Tagine is my take on the traditional slow-cooked Moroccan dish! Juicy chicken thighs, onions, olives, preserved lemons and spices come together to create a rich and fragrant stew-like meal that will have you licking your plate clean.
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Ingredients
- 2 pounds chicken thigh skinless, boneless
- 4 cloves garlic minced
- 1 teaspoon kosher salt plus more as needed
- 1 ½ teaspoons sweet paprika The Spice Hunter brand
- 1 teaspoon Turmeric The Spice Hunter brand
- ½ teaspoon ginger The Spice Hunter brand
- ½ teaspoon black pepper The Spice Hunter brand
- ¼ teaspoon cumin The Spice Hunter brand
- A pinch saffron threads ground, The Spice Hunter brand
- ¼ cup olive oil plus more if needed
- 3 large onion sliced
- ½ cup white wine optional, dry
- 1 cup chicken broth
- 1 cinnamon stick The Spice Hunter brand
- 1 - 2 preserved lemons sliced
- ½ cup gold raisins
- ⅔ cups green olives pitted
- ⅔ cups kalamata olives pitted
- ⅓ cup parsley chopped
Instructions
- In a large bowl, combine the chicken thighs, garlic, 1 teaspoon salt, paprika, turmeric, ginger, black pepper, cumin, ground saffron and 3 tablespoons olive oil. Massage the mixture into the chickens with your hands, to ensure every piece is thoroughly coated. Then, cover and refrigerate for at least 2 hours (or overnight).
- Heat a tablespoon of olive oil in a braiser (or Dutch Oven), over medium-high heat. Brown the chicken thighs on both sides, about 3-4 minutes per side, until golden brown. Transfer the chicken to a cutting board and cut each chicken thigh into 2 or 3 smaller pieces. Reserve on a plate.
- Reduce heat to medium and sauté the onions, until softened, about 5-8 minutes. Optional: pour in the white wine and cook until evaporated, using a wooden spoon to scrape all the browned bits from the bottom of the pan.
- Stir in the chicken broth and add the cinnamon stick, preserved lemons, raisins and olives. Season with a small pinch of salt. Add the chicken thighs and any juices, nesting them into the liquid.
- Reduce the heat to a simmer, then cover and cook for 40 minutes or until the chicken is very tender.
- Stir in the chopped parsley and serve!
Notes
- Preserved Lemons
- Preserved lemons can be found in the international aisle of most supermarkets, or online. If you can't find them, you can substitute fresh lemons, but the flavor won't be quite the same.
- Olives
- I like to use both green and kalamata olives. You can choose one or the other, if you prefer! Make sure they are pitted.
- Storage and Freezing
- Store leftovers in an airtight container, in the fridge, for up to 4 days.
- Chicken tagine can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat
- Reheat in the same pot where it was cooked, on the stove, over medium-low heat.
Nutrition Information
Show Details
Calories
397kcal
(20%)
Carbohydrates
21g
(7%)
Protein
31g
(62%)
Fat
20g
(31%)
Saturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
144mg
(48%)
Sodium
1141mg
(48%)
Potassium
683mg
(15%)
Fiber
4g
(16%)
Sugar
11g
(22%)
Vitamin A
687IU
(14%)
Vitamin C
14mg
(16%)
Calcium
75mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Calories | 397kcal | 20% |
| Carbohydrates | 21g | 7% |
| Protein | 31g | 62% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 144mg | 48% |
| Sodium | 1141mg | 48% |
| Potassium | 683mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 687IU | 14% |
| Vitamin C | 14mg | 16% |
| Calcium | 75mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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