Chicken Tagine with Lemon and Olives

Chicken Tagine with Lemon and Olives
Chicken Tagine with Lemon and Olives

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    chicken, about 3lbs

  • 2

    tbs tagine spices

  • 2

    bay leaves

  • 4

    tbs extra virgin olive oil

  • 4

    garlic cloves, sliced

  • salt and freshly ground pepper to taste

  • 2

    small yellow onions, thinly sliced

  • 1/2

    cup chopped fresh flat leaf parsley

  • 1/2

    cup chopped fresh cilantro

  • 1/4

    cup fresh lemon juice

  • 6

    preserved lemon wedges, rinsed and pulp removed, or peel of 1 lemon, cut into strips 1" long

  • 1

    cup green or black olives

Directions

cut chicken into serving pieces, cut each half breast in half. in a small saute pan over medium heat, toast spices, stirring frequently, until fragrant about 3 mins. transfer to a large bowl. add bay leaves, 2tbs oil, garlic, salt and pepper; whisk to combine. add chicken, stir to coat. cover and refridgerate 3 hours. remove chicken from marinade; reserve marinade. in a tagine over medium-high heat, warm 2 tbs oil. brown chicken in batches, 5-7 mins. transfer to a plate. add onions to tagine; cook, stirring, until translucent, about 5mins. reduce heat to medium, add chicken, reserved marinade, parsley, cilantro, lemon juice, preserved lemon and olives. cover tagine; cook until chicken is tender, 1-1 1/2 hours. discard bay leaves.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: