Moroccan Chicken Tagine Recipe

February 23, 2017

This Moroccan Chicken Tagine with Preserved Lemons and Olives is a time-tested classic. It is guaranteed to transfer you to this exotic country!

6 chicken thighs
kosher salt , to taste
1 tablespoon olive oil
19 oz (540g) yellow onions , thinly sliced
1 tablespoon ground coriander
1 teaspoons ground white pepper
1 teaspoon ground ginger
1/2 teaspoon saffron threads
1/4 teaspoon ground turmeric
1 1/2 cups chicken stock
3 oz (85g) preserved lemon (rind only)
3 oz (85g) pitted green olives
4 tablespoons (60g) unsalted butter
1 tablespoon chopped flat-leaf parsley
2 teaspoons chopped cilantro

Generously salt the chicken thighs on all sides and let sit for about 1 hour at a room temperature. In a tagine or a Dutch oven, heat the olive oil and cook the chicken on both sides (3-4 minutes per side)...
See the full directions on my site

Nutritions

Calories
149

Sodium
157mg
6% DV

Fat
6g
10% DV

Protein
3g
7% DV

Carbs
19g
6% DV

Fiber
4g
17% DV

High-Fiber