Spiced Chicken Tagine with Preserved Lemon and Olives

"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.

Serves: 8
30 mins Prep time 1 hr 15 mins Cook time
30 mins Prep time
1 hr 15 mins Cook time
  • 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.

  • 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.

  • 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.

Cooking tip

Preserved Lemons can be easily made at home. They can also be purchased in specialty food stores and Middle Eastern markets.

To cook in a tagine:
• Be sure to read the directions that come with your tagine. Your tagine may need to be seasoned or soaked before using. Some tagines require a heat diffuser when cooking on the stovetop.
• Prepare spice mixture and coat chicken as directed. Heat 1 tablespoon of the oil in 13-inch tagine on medium heat. Cook chicken in batches 3 to 4 minutes per side or until browned, adding remaining 1 tablespoon oil as needed. Continue as directed in step 2. Bring to boil. Cover. Place tagine in preheated 350°F oven. Cook 1 hour or until chicken and potatoes are tender.

Nutrition information

(Amount per serving)

  • 287Calories: 287Cholesterol: 57mg
  • Sodium: 953mgProtein: 22g
  • Total Fat: 11gFiber: 5g
  • Carbohydrate: 25g