5.0 from 3 votes
Easy Chicken Tagine with Olives and Preserved Lemon
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.
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
Ingredients
- 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
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.
Cup of Yum
Notes
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.