Chicken Tagine with Preserved Lemon and Olives
Chicken simmered with saffron, ginger and onions until tender, sharpened with preserved lemon and green olives, over couscous.
- Cuisine
- North African · Tangier
- Time
- 1 h 15 min total (20 min hands-on)
- Serves
- 4
Ingredients
For 4 servings.
- 2 lb boneless skinless chicken thighs
- 2 yellow onions, sliced
- 4 cloves garlic, minced
- 3 tbsp olive oil
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1/4 tsp saffron threads
- 1 cup chicken broth
- 1 preserved lemon, rind chopped
- 3/4 cup green olives
- 1/2 bunch cilantro, chopped
- 1 tsp salt
- 1 cup couscous
- 1 1/4 cups boiling water
Method
- Brown the chicken in the oil for 6 minutes, then add the onions and cook for 8 minutes, until soft.
- Stir in the garlic, ginger, turmeric and saffron, pour in the broth with the salt, cover and simmer for 35 minutes.
- Add the preserved lemon and olives and simmer uncovered for 10 minutes, until the sauce thickens.
- Pour the boiling water over the couscous with a pinch of salt, cover for 5 minutes and fluff.
- Scatter the tagine with cilantro and serve over the couscous.
Diets and allergens
Fits: Dairy-free, No pork, No beef
Free from: Milk, Egg, Peanuts and tree nuts, Fish, Shellfish (crustaceans and molluscs), Soy, Sesame
Contains: Celery, Gluten, Wheat
Based on ingredients; check labels. Packaged foods such as broth, bread and spice mixes vary by brand.
Nutrition per serving
- Calories
- 596 kcal
- Protein
- 52 g
- Carbohydrates
- 43.7 g
- Fat
- 22.8 g
- Fiber
- 4.8 g
- Sodium
- 1330 mg
Nutrition is estimated from USDA FoodData Central and may differ from what you cook. Not medical advice.
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