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Moroccan Preserved Lemons Chicken Tagine
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Moroccan Preserved Lemon Chicken Tagine

Chicken tagine is a classical Moroccan staple of chicken chunks barbecued in spices, garlic, onion olives, and preserved lemon. It deserves company but it is also easy enough to throw when you have limited time.
Prep Time15 minutes
Cook Time1 hour 45 minutes
Cuisine: American
Keyword: avocado oil, ground cumin, paprika
Servings: 6
Calories: 80kcal
Author: Angie

Ingredients

  • 2 tbsp avocado oil
  • 1 tsp paprika
  • 1 tsp ground cumin
  • pinch saffron
  • 1/4 tsp cayenne pepper
  • 1/2 tsp ground ginger
  • 1/2 tsp ground coriander
  • 1/4 tsp ground cinnamon
  • 1 lemon
  • 2 preserved lemons
  • 5 cloves garlic, minced
  • 6 bone-in, skin-on chicken thighs (about 3 pounds), trimmed of excess skin and fat
  • Salt and ground black pepper
  • 1 large onion, halved and cut into 1/4-in-thick slices
  • 1-3/4 cups chicken broth
  • 2 tbsp honey
  • 1/2 cup kalamata or green olives, pitted and halved
  • 3 tbsp chopped cilantro leaves

Instructions

  • Start by heating the olive oil in a large tagine or Dutch oven over medium heat. Add the onion and garlic, and sauté for a few minutes until they are softened and lightly browned.
  • Add the chicken thighs to the pot, skin side down, and sear them for a few minutes until they are golden brown. Flip them over and sear the other side as well.
  • Once the chicken is seared, remove it from the pot and set it aside. Add the ginger, cumin, paprika, turmeric, corriander and cinnamon to the pot, and stir until the spices are fragrant.
  • Add the preserved lemon slices to the pot, and stir them into the spice mixture. Then, add the chicken broth and honey, and stir to combine.
  • Return the chicken to the pot, nestling it into the liquid and lemon slices. Season with salt and pepper to taste.
  • Cover the pot with the tagine lid or a tight-fitting lid, and reduce the heat to low. Let the chicken simmer for 45-60 minutes, or until it is cooked through and tender.
  • Once the chicken is cooked, remove it from the pot and set it aside. Turn up the heat to medium-high, and let the sauce simmer for a few minutes to thicken slightly.
  • Serve the chicken hot, garnished with chopped cilantro and a spoonful of the lemony sauce.

Nutrition

Calories: 80kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 0.2mg | Sodium: 38mg | Potassium: 50mg | Fiber: 1g | Sugar: 6g | Vitamin A: 208IU | Vitamin C: 10mg | Calcium: 13mg | Iron: 1mg