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5.0 from 3 votes

Chicken Tagine with Preserved Lemons and Olives

This dish is truly something special. You can cook it in a traditional tagine cooking vessel, or in a large skillet, and have excellent results. Serve over prepared couscous. Divine.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4
Calories: 633 kcal
Course: Main Course
Cuisine: Moroccan

Ingredients

  • 1 tablespoon saffron threads
  • 1½ cup organic chicken bone broth
  • 3 tablespoon all-purpose flour
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper freshly ground
  • 3 tablespoon olive oil divided
  • 6 chicken thighs bone-in, skin on
  • 2 preserved lemons sliced
  • 1½ cups onion chopped
  • 4 cloves garlic minced
  • 2 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1¼ cups green olives pitted
  • 4 tablespoon lemon juice
  • 2 tablespoon lemon zest
  • ½ cup cilantro fresh, chopped
  • ¼ cup pistachios roughly chopped (optional)

Instructions

    Cup of Yum
  1. Use your fingers to crumble the saffron threads into the chicken broth and stir to dissolve. Set aside.
  2. On a platter, season the flour with ½ teaspoon salt and ¼ teaspoon black pepper. Dredge the chicken through the seasoned flour until fully coated.
  3. Heat 1 tablespoon oil in a large skillet or Dutch oven over medium heat.
  4. Sear the lemon slices until browned slightly on both sides, about 3 to 5 minutes. Remove from skillet and set aside.
  5. In the same skillet, heat the remaining 2 tablespoon of oil over medium-high heat. Sear the chicken, skin side down, until golden and crispy, about 5 to 6 minutes. Transfer to a plate. (The chicken will not be fully cooked at this point).
  6. Add the onion to the skillet and cook until soft and translucent, about 4 to 6 minutes. Add the garlic and cook for another 30 seconds, stirring occasionally.
  7. Stir into the onions the paprika, cumin, ginger, cinnamon, coriander, turmeric, and ½ teaspoon salt. Stir until combined and very fragrant, about 1 minute.
  8. Add the stock-saffron and use a wooden spoon to deglaze the pan by scraping up any bits that are stuck to the bottom of the skillet.
  9. Place the chicken, skin-side up, throughout the pan. Cover and simmer for 30 minutes.
  10. Remove the lid and stir in the reserved lemons, olives, lemon juice, zest, and cilantro. Cover and simmer for 10 more minutes.
  11. Serve over couscous and garnish with remaining cilantro and chopped pistachios.

Notes

  • Chicken breasts can be substituted for the thighs, though you'll lose some of the flavor if going with skinless.  If using large skin-on, bone-in breasts, you'll need to increase the braising (simmering) time to 35 to 40 minutes, or until internal temperature reaches 165°F.
  • All the spices in this dish can be found in the spice section of many well-stocked supermarkets, or at gourmet food shops, or online.
  • Although you can make preserved lemons at home, you'll need to start about a month in advance.  We find ordering them online is easy and the quality is good.
  • This dish is best served right off the stove, however, warmed leftovers are still really good.  
  • Searing the lemons and the chicken can all be done in advance, however, the chicken will lose some of the crispiness on the skin the longer it waits.  Be sure to simmer the seared thighs skin-side up. 

Nutrition Information

Calories 633kcal (32%) Carbohydrates 19g (6%) Protein 31g (62%) Fat 22g (34%) Saturated Fat 6g (30%) Cholesterol 166mg (55%) Sodium 1375mg (57%) Potassium 614mg (18%) Fiber 5g (20%) Sugar 4g (8%) Vitamin A 957IU (19%) Vitamin C 16mg (18%) Calcium 71mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 633

% Daily Value*

Calories 633kcal 32%
Carbohydrates 19g 6%
Protein 31g 62%
Fat 22g 34%
Saturated Fat 6g 30%
Cholesterol 166mg 55%
Sodium 1375mg 57%
Potassium 614mg 13%
Fiber 5g 20%
Sugar 4g 8%
Vitamin A 957IU 19%
Vitamin C 16mg 18%
Calcium 71mg 7%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.