Spiced Chicken Tagine with Preserved Lemon and Olives

Name: Spiced Chicken Tagine with Preserved Lemon and Olives
Prep time: 30 min
Cook time: 1 h 15 min
Yield: 8
Cuisine: Moroccan,
Ingredients: 1 tbsp McCormick® Paprika; 1 tsp McCormick® Black Pepper, Ground; 1 tsp McCormick® Cinnamon, Ground; 1 tsp McCormick® Cumin, Ground; 1 tsp McCormick® Ginger, Ground; 1 tsp salt; 1/4 cup flour; 2 1/2 pounds chicken parts skin removed; 2 tbsps olive oil; 2 medium onions thinly sliced; 3 carrots cut diagonally into 1/2-inch slices; 1 tbsp minced fresh garlic; 2 large Yukon gold potatoes cut into 1-inch chunks; 1 cup Greek cracked green olives; 1 preserved lemon cut into 8 wedges; 4 tbsps chopped fresh cilantro divided; 4 tbsps chopped fresh parsley divided; 2 McCormick® Bay Leaves; 1 1/2 cups chicken stock

"Tagine” refers to both the Moroccan braised dish and the traditional vessel it’s prepared in. If you don’t own a tagine, you can use a Dutch oven to slow cook the chicken and vegetables with fragrant spices, preserved lemon and green olives.

30m

PREP TIME

1hr 15m

COOK TIME

287

CALORIES

19

INGREDIENTS

Servings: 8

Ingredients

1 tablespoon McCormick® Paprika
1 teaspoon McCormick® Pure Ground Black Pepper
1 teaspoon McCormick® Ground Cinnamon
1 teaspoon McCormick® Ground Cumin
1 teaspoon McCormick® Ground Ginger
1 teaspoon salt
1/4 cup flour
2 1/2 pounds chicken parts, skin removed
2 tablespoons olive oil
2 medium onions, thinly sliced
3 carrots, cut diagonally into 1/2-inch slices
1 tablespoon minced fresh garlic
2 large Yukon gold potatoes, cut into 1-inch chunks
1 cup Greek cracked green olives
1 preserved lemon, cut into 8 wedges
4 tablespoons chopped fresh cilantro, divided
4 tablespoons chopped fresh parsley, divided
2 McCormick® Bay Leaves
1 1/2 cups chicken stock

KEY PRODUCTS

INSTRUCTIONS

1 Mix paprika, pepper, cinnamon, cumin, ginger and salt. Mix 1 tablespoon of the spice mixture with flour in shallow dish. Coat chicken with flour mixture. Reserve remaining spice mixture. Heat oil in 4- to 6-quart Dutch oven on medium-high heat. Add chicken; cook 7 minutes or until chicken is browned on both sides. Remove chicken from pan. Set aside.
2 Stir onions, carrots, garlic and remaining spice mixture into pan. Cook and stir 5 minutes or until onions are lightly browned. Return chicken to pan. Add potatoes, olives, preserved lemon, 2 tablespoons each of the cilantro and parsley, bay leaves and stock.
3 Bring to boil. Reduce heat to low; cover and simmer 1 hour or until chicken and potatoes are tender. Sprinkle with remaining 2 tablespoons each cilantro and parsley. Serve with cooked couscous, if desired.