Chicken Olive and Lemon Tangine

Transport your taste buds to the heart of Morocco with this Chicken Olive and Lemon Tagine, a fragrant and comforting dish bursting with warm spices and zesty citrus flavors. Tender, bone-in chicken thighs are simmered to perfection with aromatic ingredients like cumin, coriander, ginger, and cinnamon, creating a rich, spiced stew that's both savory and slightly sweet. Tangy preserved lemons and briny green olives add a vibrant layer of flavor, while a finishing touch of fresh cilantro and parsley brings brightness to each bite. Cooked low and slow in a traditional tagine or heavy-bottomed pot, this one-pot wonder is incredibly flavorful and pairs beautifully with fluffy couscous, steamed rice, or crusty bread to soak up the luscious sauce. Perfect for a cozy family dinner or an impressive dinner party centerpiece, this tagine is a delightful exploration of Moroccan cuisine.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:75 mins

Total Time:90 mins

Servings: 4

Ingredients

• 6 pieces bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground ginger
• 0.5 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 cup chicken broth
• 2 whole preserved lemons, rinsed and quartered
• 1 cup green olives, pitted
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh parsley, chopped
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper
• 1 tablespoon lemon juice

Directions

Step 1

Heat the olive oil in a tagine or a large, heavy-bottomed pot over medium-high heat.

Step 2

Season the chicken thighs with salt and pepper on both sides.

Step 3

Sear the chicken skin-side down in the hot oil until golden brown, about 4-5 minutes per side. Remove the chicken and set aside.

Step 4

Reduce the heat to medium and add the chopped onion. Sauté until softened, about 5 minutes.

Step 5

Stir in the minced garlic, cumin, coriander, ginger, cinnamon, and paprika. Cook for 1 minute, stirring constantly, until fragrant.

Step 6

Add the chicken broth to deglaze the pot, scraping up any browned bits from the bottom.

Step 7

Return the chicken thighs to the pot, skin-side up, and nestle them into the onion and spice mixture.

Step 8

Arrange the quartered preserved lemons and green olives around the chicken.

Step 9

Cover the tagine or pot with a tight-fitting lid. Reduce the heat to low and simmer gently for 1 hour, or until the chicken is tender and fully cooked.

Step 10

Add lemon juice, chopped cilantro, and parsley to the pot. Stir gently to combine, being careful not to break up the chicken.

Step 11

Serve hot over couscous, rice, or with fresh bread to soak up the flavorful sauce.

Nutrition Facts

Serving size	(1558.1g)

Amount per serving	% Daily Value*
Calories	2666.8

Total Fat 202.4g	0%
Saturated Fat 51.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 729mg	0%
Sodium 5700.0mg	0%
Total Carbohydrate 38.0g	0%
Dietary Fiber 12.8g	0%
Total Sugars 10.9g
Protein 169.4g	0%

Vitamin D 0IU	0%
Calcium 285.9mg	0%
Iron 13.0mg	0%
Potassium 2793.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.7%

Protein: 25.6%

Carbs: 5.7%