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Chicken Tagine

Photo and Styling: Colleen Duffley
Prep time 10 mins
Cook time 45 mins
Yield Makes 3 to 4 servings


  • 2 teaspoons ground ginger
  • 1 teaspoon turmeric
  • 1 teaspoon ground cinnamon
  • 1 chicken, cut into 8 pieces
  • 1/4 cup olive oil, divided
  • 2 onions, halved and sliced
  • 4 garlic cloves, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 fresh parsley sprigs
  • 2 fresh cilantro sprigs
  • Pinch of saffron threads
  • 1/2 cup pitted Moroccan purple or kalamata olives
  • 2 to 4 wedges Preserved Lemons, cut into thin strips

How to Make It

  1. Combine first 3 ingredients. Sprinkle evenly on chicken; cover and chill until ready to cook.

  2. Heat 2 tablespoons olive oil in a large tagine or Dutch oven over medium-high heat. Brown chicken, in 2 batches, adding more oil if necessary. Return all chicken pieces to tagine, and top with onion and next 5 ingredients.

  3. Combine saffron and 3/4 cup water; pour over chicken. Bring to a boil. Reduce heat, cover, and simmer 30 minutes or until chicken is done, stirring halfway through cooking time.

  4. Stir in olives and Preserved Lemons; cook 5 minutes or until heated. Serve with hot cooked couscous, if desired.