Easy Chicken Tagine with Olives and Preserved Lemon

Name: Easy Chicken Tagine with Olives and Preserved Lemon
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 people
Ingredients: Pinch of saffron; 200 ml boiling water; 2 tablespoons olive oil; 1 medium onion; 3 garlic cloves; 2 cm fresh ginger; 1 preserved lemon; 8 boneless chicken thighs; 150 g pitted green olives; 2 tablespoons parsley or coriander (cilantro); Basmati rice or couscous/flatbreads/mashed potatoes to serve; Shirazi Salad

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
4 people
Calories
515 kcal
Course
Main Course
Cuisine
Middle Eastern, Moroccan, North African

Easy Chicken Tagine with Olives and Preserved Lemon

Nash Knight

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A classic Moroccan Tagine of Chicken with Olives and Preserved Lemon – the sharpness of the lemons and the saltiness of the olives pair perfectly with the tender slow cooked chicken thighs – serve with rice or couscous for a deliciously easy peasy dinner.

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Ingredients

Servings

Pinch of saffron
200 ml boiling water
2 tablespoons olive oil
1 medium onion sliced
3 garlic cloves chopped finely, grated or crushed
2 cm fresh ginger grated
1 preserved lemon chopped finely
8 boneless chicken thighs (or bone in chicken thighs if you prefer)
150 g pitted green olives I like the larger-sized 'queen' olives
2 tablespoons parsley or coriander (cilantro) chopped (plus extra for sprinkling)
Basmati rice or couscous/flatbreads/mashed potatoes to serve.
Shirazi Salad optional

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Instructions

Put a pinch of saffron in a measuring jug and add the boiling water. Give it a little swirl with a spoon and set aside to infuse.
Drizzle 2 tablespoons of olive oil into a wide, deep saucepan and add the sliced onion. Cover with a lid and cook on a low heat for 5 minutes until the onions have softened but are not brown.
Add in the garlic, ginger and preserved lemon. Stir, then fry for 1 more minute.
Add the chicken thighs, stir to coat the chicken in all the wonderful flavours and fry gently for 2 minutes.
Next, add in the saffron infused water and bring to the boil. Turn the heat down low and pop a lid on. Cook gently for 30 minutes, checking and stirring from time to time.
After 30 minutes, remove the lid and add in the green olives. Stir everything together and bring back to the boil. Cook for a further 15 minutes with the lid off, stirring occasionally until the sauce is thickened and is coating the chicken nicely.
Meanwhile cook some basmati rice according to packet instructions / your own preferences.
When the tagine has had its final 15 minutes. Stir in 2 tablespoons of chopped coriander or parsley and serve with the basmati rice and a side salad, if you like.
For added prettiness and flavour, sprinkle some extra parsley or coriander over the stew as a garnish.

Notes

Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition Information

Show Details

Calories 515kcal (26%) Carbohydrates 5g (2%) Protein 29g (58%) Fat 42g (65%) Saturated Fat 10g (50%) Trans Fat 0g Cholesterol 172mg (57%) Sodium 721mg (30%) Potassium 437mg (12%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 453IU (9%) Vitamin C 5mg (6%) Calcium 47mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 515 kcal

% Daily Value*

Calories	515kcal	26%
Carbohydrates	5g	2%
Protein	29g	58%
Fat	42g	65%
Saturated Fat	10g	50%
Trans Fat	0g	0%
Cholesterol	172mg	57%
Sodium	721mg	30%
Potassium	437mg	9%
Fiber	2g	8%
Sugar	1g	2%
Vitamin A	453IU	9%
Vitamin C	5mg	6%
Calcium	47mg	5%
Iron	2mg	11%