A flavorful weeknight chicken tagine recipe made in nearly 30 minutes. With just a handful of bold spices, salty preserved lemons and buttery olives.
If you are looking for a bold and vibrant weekn night dinner, you’re going to want to make this chicken tine with preserved lemons and olives. Grate some garlic, olive oil, an array of beautiful bold spices, liquid saffron, chopped up preserved lemons. This marinade is what’s going to give your tine so much flavor. Add your chicken thighs to the marinade. Sear the chicken. Once the chicken is cooked on both sides, put it on a plate and all that deliciousness. We’re going to add some onions and carrots and nestled the chicken right back into the veggies. Took the rest of that marinated, added some stock and some preserved lemon juice. And now I’m going to add it right to the chicken. Dried apricots. Then add your favorite olives from Spain. I’m using Mandzanita olives. Sliced preserved lemon right on top. Finish it off with some fresh herbs.
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