Chicken Tagine with Preserved Lemons and Olives
This weeknight chicken tagine recipe is full of warm spices, preserved lemons, olives, and dried apricots.
Servings: 4 servings
Calories: 733kcal
Cost: $10
Ingredients
Chicken Marinade
- 2 pounds bone-in skin-on chicken thighs
- 2 garlic cloves grated or finely chopped
- 2 tablespoons olive oil
- 1 tablespoon liquid saffron or a pinch of saffron threads steeped in warm water
- 1 teaspoon paprika
- 1 teaspoon turmeric
- ½ teaspoon coriander
- ½ teaspoon cinnamon
- ½ teaspoon Kosher salt
- Ground black pepper
- 1 preserved lemon seeds removed and finely chopped
Braising Liquid
- 1 cup chicken stock
- 2 tablespoons preserved lemon juice
Tagine
- Olive oil for searing
- 1 small red onion sliced thin
- 2 carrots sliced
- 2 garlic cloves grated or finely chopped
- 1 cup pitted Castelvetrano olives
- ½ cup dried apricots roughly chopped
- 1 preserved lemon rind only, thinly sliced (garnish)
Instructions
- Marinate the Chicken: Pat the chicken dry and set aside. In a bowl, whisk together garlic, olive oil, saffron, spices, and chopped preserved lemon. Add chicken and coat well.
- Sear the Chicken: Heat a cast-iron skillet over medium heat. Add a drizzle of olive oil and sear chicken skin-side down until deeply golden, about 5–7 minutes. Flip and cook another 4–5 minutes. Remove and set aside.
- Build the Braising Liquid: Add chicken stock and preserved lemon juice to the same marinade bowl and whisk to collect leftover spices.
- Sauté the Vegetables: In the same skillet, sauté onions and carrots until just softened, about 3-4 minutes. Add garlic and cook for another 30 seconds until fragrant.
- Simmer: Nestle chicken back into the pan, skin-side up. Pour in the braising liquid and bring to a gentle simmer. Continue cooking for another 18–20 minutes, until chicken is cooked through.
- Finish: During the last 5–10 minutes, scatter olives, apricots, and preserved lemon slices around the chicken. Garnish with parsley and serve.
Video
Notes
- Dry the Chicken Well: Pat the chicken completely dry before marinating. This helps the spices adhere and allows the skin to brown properly.
- Marinating Time: If you have time, marinate for at least 20 minutes or up to 8 hours. Even a short rest adds depth, but the dish is still excellent if cooked right away.
- Taste the Preserved Lemons: Preserved lemons can vary in saltiness. Taste them before using and adjust the amount as needed, especially if using store-bought.
- Use the Marinade Bowl: After marinating, use the same bowl to mix the braising liquid so none of the flavorful spices go to waste.
- Don’t Overcrowd the Pan: Let the chicken sear undisturbed until it releases easily from the pan — that’s how you get deeply golden, flavorful skin.
Nutrition
Calories: 733kcal | Carbohydrates: 22g | Protein: 40g | Fat: 54g | Saturated Fat: 13g | Cholesterol: 224mg | Sodium: 811mg | Potassium: 893mg | Fiber: 4g | Sugar: 13g | Vitamin A: 6237IU | Vitamin C: 6mg | Calcium: 64mg | Iron: 3mg