Spiced Chicken Tagine with Preserved Lemon and Olives
By: McCormick Kitchens
Made With:
This chicken tagine recipe will fill your kitchen with the wonderful aromas of Moroccan cuisine. "Tagine” refers to both the Moroccan braised dish and the traditional vessel It's prepared in. If you don't own one, you can use a Dutch oven to slow-cook the chicken tagine with olives and preserved lemons. This dish is all about the spices that create a perfect blend of sweet and savory that will have you coming back for more.
This chicken tagine recipe will fill your kitchen with the wonderful aromas of Moroccan cuisine. "Tagine” refers to both the Moroccan braised dish and the traditional vessel It's prepared in. If you don't own one, you can use a Dutch oven to slow-cook the chicken tagine with olives and preserved lemons. This dish is all about the spices that create a perfect blend of sweet and savory that will have you coming back for more.
Key products
Instructions
- 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.
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