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Spiced Chicken Tagine with Preserved Lemon and Olives
main dishes

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.
  • 30m

    prep time

  • 1h 15m

    Cook Time

  • 287

    Calories

  • 19

    Ingredients

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Ingredients

8

Servings

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.

Nutrition information (per Serving)

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