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Chicken Tagine with Olives and Preserved Lemons
Ingredients:
4 chicken thighs, bone-in and skin-on
2 tablespoons olive oil
1 large onion, finely chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper (adjust to taste)
Salt and black pepper to taste
1 cup chicken broth
1 cup green olives, pitted
2 preserved lemons, rinsed and sliced into thin wedges
A handful of fresh cilantro, chopped
A handful of fresh parsley, chopped
Instructions:
Prep the Chicken: Season the chicken thighs with salt and pepper.
Brown the Chicken: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken, skin-side down, and cook until golden brown, about 5 minutes per side. Remove the chicken and set aside.
Sauté the Aromatics: In the same pot, add the onion and garlic. Cook over medium heat until they begin to soften, about 5 minutes. Add the cumin, ginger, turmeric, cinnamon, cayenne, salt, and pepper. Stir for another minute until the spices are fragrant.
Simmer the Chicken: Return the chicken to the pot. Add the chicken broth and bring to a simmer. Cover and reduce the heat to low. Cook for about 25-30 minutes, or until the chicken is tender.
Add Olives and Preserved Lemons: Stir in the olives and preserved lemon wedges. Cover and cook for an additional 10 minutes, allowing the flavors to meld.
Garnish and Serve: Sprinkle the tagine with chopped cilantro and parsley before serving. This dish is traditionally served with couscous or crusty bread to soak up the delicious sauce.
Let’s head on into the kitchen shall we this North African classic is sure to impress any dinner guest with its vibrant flavors and aromatic spices firstly gather four bone-in skin-on chicken thighs season them generously with salt and pepper this will form the base of our tajine next Heat 2 tspoons
Of olive oil in a large pot or Dutch oven on medium high heat once the oil is heated it’s time to Brown the chicken add the chicken skinside down and allow each side to cook until it’s golden brown which should take about 5 minutes per side once browned remove the chicken
And set it aside now in the same pot add one large finely chopped onion and three minced garlic cloves cook these over medium heat until they begin to soften this usually takes around 5 minutes after the onion and garlic have softened it’s time to add our spices 1 teaspoon
Each of ground cumin and ground ginger half a teaspoon each of ground turmeric and ground cinnamon and 1/4 teaspoon of cayenne pepper of course you can adjust the Cayenne to your taste stir these for another minute until the spices have released their aromatic fragrances now return the
Chicken to the pot and add one cup of chicken broth bring this to a simmer cover the pot and reduce the heat to low let the chicken cook for about 25 to 30 minutes or until it’s tender and fully cooked once the chicken is tender stir
In one cup of pitted green olives and two rinsed and thinly sliced preserved lemons cover the pot again and let everything cook for an additional 10 minutes this will allow all those wonderful flavors to meld together finally the piea resistance sprinkle your beautiful tajine with a handful of chopped fresh cilantro and parsley
Before serving typically chicken tajine is served with cuscus or crusty bread perfect for soaking up all that delicious sauce and there you have it a step-by-step guide to making a delicious chicken tajen with olives and preserved lemons a dish that’s not only bursting with flavor but also steeped in
Tradition so why not give it a try you might just discover your new favorite recipe don’t forget to like And subscribe to Magnolia moon for more great recipes until next time happy cooking