Moroccan-style Chicken Tagine with Olives and Preserved Lemon
Poultry Dishes
This fragrant and flavorful Moroccan chicken tagine features tender chicken thighs cooked in a rich and aromatic sauce of tomatoes, spices, olives, and preserved lemon. Served with couscous or crusty bread, it’s a comforting and satisfying meal that’s perfect for a cozy dinner party or a family gathering.
Ingredients
- 8 chicken thighs, skin on
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup chicken broth
- 1/2 cup pitted green olives
- 1/2 preserved lemon, rinsed and finely chopped
- Fresh cilantro, chopped, for garnish
- Couscous or crusty bread, for serving
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken and brown on all sides, about 5-7 minutes per side. Remove from the pot and set aside.
Add the onion and garlic to the pot and cook until softened, about 5 minutes. Add the cumin, coriander, paprika, cinnamon, and cayenne pepper and cook for 1-2 minutes, stirring constantly.
Add the tomatoes and chicken broth to the pot and bring to a boil. Reduce the heat to low and return the chicken to the pot. Cover and simmer for 30-40 minutes, or until the chicken is cooked through and tender.
Stir in the olives and preserved lemon and cook for an additional 5 minutes. Season with salt and pepper to taste.
Serve the chicken tagine over couscous or with crusty bread. Garnish with fresh cilantro.
Transport your taste buds to Morocco with this delicious and aromatic chicken tagine featuring olives and preserved lemon.
