Chicken Tagine with Olives

Name: Chicken Tagine with Olives
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 2 tbsp olive oil; 2 lbs bone-in skinless chicken thighs, trimmed; 1 yellow onion, grated; 4 garlic cloves, minced; 2 tsp fresh ginger, grated; 1 tsp ground cumin; 1 tsp ground turmeric; 1/2 tsp ground cinnamon; 1.5 cups chicken broth; 2 tbsp preserved lemon rind, chopped; 1/2 cup cracked green olives, pitted; 1/4 cup fresh cilantro, chopped

A tender braised chicken dish simmered with warm aromatic spices, preserved lemon, and savory green olives.

65 minMediumServes 4420 cal/serving

MoroccanDinnerStovetopMediterraneanHigh ProteinLow CarbPaleoWhole30Gluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeNightshade-FreeCorn-Free

Ingredients

2 tbsp olive oil
2 lbs bone-in skinless chicken thighs, trimmed
1 yellow onion, grated
4 garlic cloves, minced
2 tsp fresh ginger, grated
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp ground cinnamon
1.5 cups chicken broth
2 tbsp preserved lemon rind, chopped
1/2 cup cracked green olives, pitted
1/4 cup fresh cilantro, chopped

Instructions

1

Heat 2 tbsp olive oil in a large heavy pot or tagine over medium heat.
2

Add 2 lbs trimmed bone-in skinless chicken thighs and sear for 4 minutes per side until lightly browned, then transfer to a plate.
3

Add 1 grated yellow onion, 4 minced garlic cloves, and 2 tsp grated fresh ginger to the pot, cooking for 3 minutes until soft.
4

Stir in 1 tsp ground cumin, 1 tsp ground turmeric, and 1/2 tsp ground cinnamon for 1 minute until fragrant.
5

Pour in 1.5 cups chicken broth and scrape up any browned bits from the bottom of the pot.
6

Return 2 lbs trimmed bone-in skinless chicken thighs to the pot, cover with a tight fitting lid, and simmer over low heat for 30 minutes.
7

Stir in 2 tbsp chopped preserved lemon rind and 1/2 cup pitted cracked green olives, then simmer uncovered for 10 minutes until chicken reaches an internal temperature of 165°F.
8

Stir in 1/4 cup chopped fresh cilantro before serving warm.

Questions

How long does Chicken Tagine with Olives keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Chicken Tagine with Olives?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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