Chicken Tagine with Olives
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
45 mins
-
Marinating Time
3 hrs
-
Total Time
3 hrs 55 mins
-
Servings
6 people
-
Calories
425 kcal
-
Course
Main Course, Dinner
-
Cuisine
Moroccan
Chicken Tagine with Olives
Description
This Chicken Tagine combines a complex spice blend rubbed onto chicken thighs, emphasizing warm, earthy notes from turmeric and cumin along with floral saffron. After marinating to deepen flavor, the chicken is browned, then cooked slowly over sweet, slowly caramelized onions. Adding Castelvetrano olives and thick lemon peels during the gentle simmering stage introduces a bright, tangy contrast and a savory, salty element to the dish. The final touch of fresh parsley adds a mild herbal fragrance.
The cooking method ensures the chicken remains moist and tender while the layering of spices and ingredients creates a balanced interplay of zest, warmth, and savory richness. This tagine may be served on its own to appreciate the sauce and chicken or accompanied by rice or bread for a more substantial meal that captures every drop of sauce.
The recipe notes suggest maintaining the simplicity of serving the dish alone but acknowledge the common accompaniment of starch sides for a fuller meal experience.
Ingredients
For the Chicken
- 8 cloves garlic finely chopped
- 1 teaspoon paprika sweet
- 1 teaspoon cumin ground
- ½ teaspoon ground ginger
- ½ teaspoon saffron crushed, threads
- ½ teaspoon Turmeric
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 6-8 chicken thighs bone in, skin on
For the Tagine
- 2 tablespoons olive oil
- 3 yellow onion thinly sliced
- ¼ teaspoon ground cinnamon
- 16 Castelvetrano olives pitted and smashed
- 1 lemon peeled into thick slices (using a vegetable peeler to peel into thick 1 inch strips
- 1 cup chicken stock
- lemon juice of ½ lemon
- 1 tablespoon parsley flat-leaf, chopped
Instructions
- Mix garlic, saffron, ginger, paprika, cumin and turmeric together with ½ teaspoon of salt and ½ teaspoon freshly cracked black pepper. Rub the chicken with mixture, cover, and refrigerate to marinate for 3 to 4 hours.
- Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to plate and set aside. Add onions to skillet, and cook over medium-low heat about 15 minutes, until they begin to caramelize. Add the ground cinnamon and stir to combine.
- Put chicken on onions. Scatter with olives and the lemon strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.
- Cover the skillet and place over low heat, and cook about 30 minutes, until chicken is cooked through. Scatter parsley on top, and serve.
Notes
- This dish is traditionally served on its own to highlight the robust flavors.
- You may serve it alongside rice or bread to absorb the flavorful sauce if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Calories | 425kcal | 21% |
| Carbohydrates | 11g | 4% |
| Protein | 26g | 52% |
| Fat | 31g | 48% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 143mg | 48% |
| Sodium | 339mg | 14% |
| Potassium | 488mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 386IU | 8% |
| Vitamin C | 16mg | 18% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
