Chicken Tagine with Preserved Lemon and Olives

Ingredients

• 2 pieces chicken thighs - bone-in, skin-on for more flavor
• 1 medium onion - finely chopped
• 2 cloves garlic - minced
• 1 teaspoon ground ginger - adds warmth and flavor
• 1 teaspoon ground cumin - for earthiness
• 1 teaspoon ground cinnamon - adds depth of flavor
• 1 teaspoon turmeric - for color and health benefits
• 1/2 teaspoon black pepper - freshly ground
• 1 cup chicken broth - homemade or low-sodium
• 1 large preserved lemon - rinsed and cut into quarters
• 1/2 cup green olives - pitted and halved
• 2 tablespoons olive oil - for cooking
• 1 tablespoon fresh cilantro - chopped, for garnish

Step-by-step instructions

1. In a Tagine or large Dutch oven, heat the olive oil over medium heat. Add the chopped onions and cook until soft and translucent, about 5 minutes.
2. Add the minced garlic and cook for another minute until fragrant, ensuring not to burn it.
3. Season the chicken thighs with salt and add them to the pot, browning on all sides, about 5-7 minutes.
4. Stir in the ginger, cumin, cinnamon, turmeric, and black pepper, cooking for another 2 minutes to toast the spices.
5. Pour in the chicken broth, add the preserved lemon, and bring the mixture to a simmer. Cover and reduce the heat to low, cooking for about 40-45 minutes until the chicken is tender and cooked through.
6. Add the green olives in the last 10 minutes of cooking. Adjust seasoning to taste.
7. Once done, garnish with fresh chopped cilantro before serving.

Serving suggestion

Serve tagine with warm couscous or crusty bread to soak up the sauce, along with a side of Moroccan salad for a complete meal.

Nutrition per serving (estimated)

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