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
Total time: 45 min
Yield: 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

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.

Recipe Info

Prep Time:

30m
Cook Time:

1h 15m
Ingredients:

19
Servings:

8
User Rating:

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

Nutrition Information

(per serving)

Calories 287
Carbohydrates 25 g
Cholesterol 57 mg
Fiber 5 g
Protein 22 g
Sodium 953 mg
Total Fat 11 g

Key products

McCormick® Ground Ginger, 1.5 oz

$7.49

Unit price: per

McCormick® Bay Leaves, 0.12 oz

$6.49

Unit price: per

McCormick® Ground Cumin, 1.5 oz

$5.49

Unit price: per

McCormick® Ground Cinnamon, 2.37 oz

$5.49

Unit price: per

McCormick® Pure Ground Black Pepper, 1.5 oz

$4.99

Unit price: per

McCormick® Pure Ground Black Pepper, 3 oz

$6.99

Unit price: per

McCormick® Paprika, 2.12 oz

$5.49

Unit price: per

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.