Chicken Tagine with Preserved Lemons and Olives

Course: Entree

Cuisine: Moroccan

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Calories: 633kcal

Author: Kris Longwell

This dish is truly something special. You can cook it in a traditional tagine cooking vessel or in a large skillet, and have excellent results. Serve over prepared couscous. Divine.

Print Recipe

Equipment

Tagine, or a large skillet/saucepan with a tight-fitting lid

Ingredients

1 tablespoon saffron threads
1½ cup chicken broth or stock
3 tablespoon all-purpose flour
1 teaspoon Kosher salt
½ teaspoon black pepper freshly ground
3 tablespoon olive oil divided
2 preserved lemons sliced
6 chicken thighs bone-in, skin on
1½ cups onion chopped
4 cloves garlic minced
2 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon ground coriander
1 teaspoon ground turmeric
1¼ cups green olives pitted
4 tablespoon lemon juice
2 tablespoon lemon zest
½ cup cilantro fresh, chopped
¼ cup pistachios roughly chopped (optional)

Instructions

Use your fingers to crumble the saffron threads into the chicken broth and stir until they are dissolved. Set aside.
1 tablespoon saffron threads, 1½ cup chicken broth
On a plate, season the flour with ½ teaspoon salt and ¼ teaspoon black pepper. Dredge the chicken through the seasoned flour until fully coated
3 tablespoon all-purpose flour, 1 teaspoon Kosher salt, ½ teaspoon black pepper
Heat 1 tablespoon oil in a large skillet or Dutch oven over medium heat.
3 tablespoon olive oil
Sear the lemon slices until browned slightly on both sides, about 3 to 5 minutes. Remove from the skillet and set aside.
2 preserved lemons
In the same skillet, heat the remaining 2 tablespoon of oil over medium-high heat. Sear the chicken, skin side down, until golden and crispy, about 5 to 6 minutes. Transfer to a plate. (The chicken will not be fully cooked at this point.)
6 chicken thighs
Add the onion to the skillet and cook until soft and translucent, about 4 to 6 minutes. Add the garlic and cook for another 30 seconds, stirring occasionally.
1½ cups onion, 4 cloves garlic
Stir into the onions the paprika, cumin, ginger, cinnamon, coriander, turmeric, and ½ teaspoon salt. Stir until combined and very fragrant, about 1 minute.
2 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon ground ginger, ½ teaspoon ground cinnamon, ½ teaspoon ground coriander, 1 teaspoon ground turmeric
Add the stock-saffron and use a wooden spoon to deglaze the pan by scraping up any bits that are stuck to the bottom of the skillet.
Place the chicken, skin-side up, throughout the pan. Cover and simmer for 30 minutes.
Remove the lid and stir in the reserved lemons, olives, lemon juice, zest, and cilantro. Cover and simmer for 10 more minutes.
1¼ cups green olives, 4 tablespoon lemon juice, 2 tablespoon lemon zest, ½ cup cilantro
Serve over couscous and garnish with remaining cilantro and chopped pistachios.
¼ cup pistachios

Video

Notes

Chicken breasts can be substituted for the thighs, though you'll lose some of the flavor if going with skinless. If using large skin-on, bone-in breasts, you'll need to increase the braising (simmering) time to 35 to 40 minutes, or until the internal temperature reaches 165°F.

All the spices in this dish can be found in the spice section of many well-stocked supermarkets, at gourmet food shops, or online.

Although you can make preserved lemons at home, you'll need to start about a month in advance. We find ordering them online is easy, and the quality is good.

This dish is best served right off the stove; however, warmed leftovers are still really good.

Searing the lemons and the chicken can all be done in advance; however, the chicken will lose some of the crispiness on the skin the longer it waits. Be sure to simmer the seared thighs skin-side up.

Nutrition