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Moroccan Tagine Style Chicken and Olives

Carne Diem Culinary
This tangy and tender Moroccan Tagine Style Chicken and Olives is the perfect stovetop recipe for an easy week night meal. Exotic spices and olives blend perfectly with preserved lemons in this classic Moroccan dish.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour
Marinate 1 hour
Total Time 2 hours 15 minutes
Course Main Course
Cuisine African, Moroccan
Servings 4
Calories 624 kcal

Equipment

  • Skillet

Ingredients
  

  • 2 Pounds Chicken Thighs
  • 1 Large Yellow Onion or 2 Small White Onions sliced
  • 2 Preserved Lemons
  • 3 Cups Chicken Stock
  • 16 Olives Mixture of Green and Kalamata
  • 1 Tab Honey
  • Olive Oil
  • Cilantro for garnish

Seasoning Mix

  • 1 tea Minced Ginger
  • 3 Garlic Cloves minced
  • 2 tea Cumin
  • 1 tea Paprika
  • ½ tea Turmeric
  • ¼ tea Cayenne
  • ¼ tea Ground Allspice
  • ¼ tea Coriander
  • ¼ tea Fenugreek Seed optional
  • ¼ tea Crushed Saffron
  • 1 Cinnamon Stick

Instructions
 

  • Combine the spice mix ingredients in a small bowl and mix to combine.
  • Thinly slice the onion. Halve the preserved lemons and remove the pulp. Discard half of the pulp and finely chop the remaining pulp. Reserve the peels.
  • Marinate the chicken thighs, along with the onions, lemon pulp, 1 tablespoon of olive oil, and spice mix for 1 hour.
  • Heat 2-3 tablespoons of olive oil in a pan and heat over medium heat. Remove the chicken from the marinade and brown both sides of the chicken thighs, about 3-5 minutes per side.
  • Remove the chicken from the pan and drain any excess fat. Place the onions and remaining marinade ingredients in the pan and cook until the onions are softened, about 7 minutes.
  • Deglaze the pan with about ½ cup of the chicken stock, breaking up the browned bits stuck to the pan. Add the chicken back to the pan, skin side down, and then add chicken stock to cover about ⅔ of the chicken.
  • Reduce heat to a simmer and cook, covered, for 15 minutes. After 15 minutes, flip the chicken over. Add the lemon peel and the honey and stir to combine. Cover and simmer for 15 more minutes.
  • Add the olives to the pan and cook for 15 minutes to allow the sauce to thicken some. Salt to taste.
  • Garnish with cilantro and serve with couscous or quinoa.

Nutrition

Calories: 624kcalCarbohydrates: 17gProtein: 42gFat: 43gSaturated Fat: 11gPolyunsaturated Fat: 8gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 228mgSodium: 685mgPotassium: 749mgFiber: 2gSugar: 9gVitamin A: 322IUVitamin C: 4mgCalcium: 63mgIron: 3mg
Keyword African, Cast Iron, chicken, Kalamata, lemons, Moroccan, olives, Onions, Preserved Lemons, Ras En Hanout, Saffron
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