Craving a taste of Morocco? Look no further than this Authentic Lemon and Olive Chicken Tagine! This vibrant dish features tender chicken simmered in a fragrant blend of lemons, olives, and Moroccan spices. Traditionally cooked in a tagine, a conical clay pot that traps heat and moisture, you can achieve the same delicious results using any heavy-bottomed pot you have on hand. So, ditch the takeout menus and embark on a culinary adventure to Morocco with this easy and flavorful recipe!
Ingredients
Servings 4 servings
- 2 tablespoons extra virgin olive oil
- ½ teaspoon ground ginger
- ½ teaspoon turmeric
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon black pepper
- Pinch saffron optional
- 1 whole chicken cut up
- 1 large onion chopped
- 3 cloves garlic minced
- ½ cup pitted green olives
- 1 lemon cut into 8 pieces
- 1½ cups chicken broth
- ½ cup chopped parsley optional
Nutritional Facts
Nutrition Facts
Lemon and Olive Chicken Tagine
Amount per Serving
Calories
504
% Daily Value*
Fat
36
g
55
%
Saturated Fat
9
g
56
%
Trans Fat
0.2
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
17
g
Cholesterol
145
mg
48
%
Sodium
758
mg
33
%
Potassium
518
mg
15
%
Carbohydrates
7
g
2
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
37
g
74
%
Vitamin A
909
IU
18
%
Vitamin C
30
mg
36
%
Calcium
57
mg
6
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Mix spices and salt in a small bowl. Cover chicken pieces with the spices.
- Heat extra virgin olive oil in a heavy pot or tagine. Add chicken and cook on all sides until browned, in batches if needed. Remove the chicken from the pot.
- Add the onion and garlic and cook for 5 minutes. Pour in the broth and stir. Add the chicken and bring to a boil. Then cover, reduce heat to medium-low, and cook for 25 minutes.
- Squeeze the lemons into the pot and add the rinds. Add the olives. Cook for 10 more minutes on high heat, uncovered. Garnish with chopped parsley and serve with couscous if desired.
Very easy, tasty. This recipe is on my rotation