International
Moroccan Chicken Tagine with Olives and Preserved Lemons
⏱ 45 minutes
🍽 4 people
👁 9 views
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup olive oil
- 8 oz pitted green olives, sliced
- 2 preserved lemons, chopped (see note)
- 2 tbsp ras el hanout spice blend
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/4 cup dry white wine (optional)
- Fresh parsley or cilantro, chopped (for garnish)
Preparation Steps
- Preheat the oven to 400°F (200°C).
- In a large bowl, whisk together olive oil, olives, preserved lemons, ras el hanout spice blend, cumin, smoked paprika, salt, and pepper.
- Add the chopped onion and cook over medium heat until softened, about 8 minutes.
- Add the garlic and cook for 1 minute.
- Add the chicken and stir to coat with the spice mixture. Cook until browned on all sides, about 5 minutes.
- Transfer the mixture to a large Dutch oven or heavy pot with a tight-fitting lid.
- Pour in the chicken broth and white wine (if using).
- Cover the pot and transfer it to the preheated oven.
- Bake for 25-30 minutes, or until the chicken is cooked through and the sauce has thickened.
- Garnish with chopped parsley or cilantro. Serve hot over couscous or rice.
