5.0 from 3 votes
Moroccan Tagine Style Chicken and Olives
This tangy and tender Moroccan Tagine Style Chicken and Olives is the perfect stovetop recipe for an easy week night meal. Exotic spices and olives blend perfectly with preserved lemons in this classic Moroccan dish.
Prep Time
15 mins
Cook Time
1 hr
Additional Time
1 hr
Total Time
2 hrs 15 mins
Servings: 4
Calories: 624 kcal
Course:
Main Course
Cuisine:
African , Moroccan
Ingredients
- 2 Pounds chicken thighs
- 1 Large Yellow Onion or 2 Small White Onions sliced
- 2 preserved lemons
- 3 Cups chicken stock
- 16 olives Mixture of Green and Kalamata
- 1 Tab honey
- olive oil
- cilantro for garnish
Seasoning Mix
- 1 tea minced ginger
- 3 garlic cloves minced
- 2 tea cumin
- 1 tea paprika
- ½ tea Turmeric
- ¼ tea cayenne
- ¼ tea ground allspice
- ¼ tea Coriander
- ¼ tea Fenugreek Seed optional
- ¼ tea crushed saffron
- 1 cinnamon stick
Instructions
- Combine the spice mix ingredients in a small bowl and mix to combine.
- Thinly slice the onion. Halve the preserved lemons and remove the pulp. Discard half of the pulp and finely chop the remaining pulp. Reserve the peels.
- Marinate the chicken thighs, along with the onions, lemon pulp, 1 tablespoon of olive oil, and spice mix for 1 hour.
- Heat 2-3 tablespoons of olive oil in a pan and heat over medium heat. Remove the chicken from the marinade and brown both sides of the chicken thighs, about 3-5 minutes per side.
- Remove the chicken from the pan and drain any excess fat. Place the onions and remaining marinade ingredients in the pan and cook until the onions are softened, about 7 minutes.
- Deglaze the pan with about ½ cup of the chicken stock, breaking up the browned bits stuck to the pan. Add the chicken back to the pan, skin side down, and then add chicken stock to cover about ⅔ of the chicken.
- Reduce heat to a simmer and cook, covered, for 15 minutes. After 15 minutes, flip the chicken over. Add the lemon peel and the honey and stir to combine. Cover and simmer for 15 more minutes.
- Add the olives to the pan and cook for 15 minutes to allow the sauce to thicken some. Salt to taste.
- Garnish with cilantro and serve with couscous or quinoa.
Cup of Yum
Nutrition Information
Calories
624kcal
(31%)
Carbohydrates
17g
(6%)
Protein
42g
(84%)
Fat
43g
(66%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
8g
Monounsaturated Fat
19g
Trans Fat
1g
Cholesterol
228mg
(76%)
Sodium
685mg
(29%)
Potassium
749mg
(21%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
322IU
(6%)
Vitamin C
4mg
(4%)
Calcium
63mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 624
% Daily Value*
| Calories | 624kcal | 31% |
| Carbohydrates | 17g | 6% |
| Protein | 42g | 84% |
| Fat | 43g | 66% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 228mg | 76% |
| Sodium | 685mg | 29% |
| Potassium | 749mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 322IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 63mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.