The traditional version of this classic Moroccan stew is made with olives, homemade preserved lemons and involves a long cooking time. We've simplified the recipe by using lemon rind and juice to achieve the same subtle lemon flavor. Ours is also slow-simmered to yield a rich broth like the original's, but it's made in a fraction of the time. Since Chicken Tagine is so saucy, it's best served over couscous.
2 chicken breast halves (about 1 1/2 pounds), skinned
2 chicken leg quarters (about 1 pound), skinned
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon olive oil
1 cup chopped onion
2 garlic cloves, minced
3/4 cup fat-free, less-sodium chicken broth
3/4 cup pitted whole green olives
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 1/2 teaspoons grated lemon rind
1/4 cup fresh lemon juice
1 tablespoon minced fresh cilantro
1 tablespoon minced fresh parsley
How to Make It
Sprinkle chicken with salt and pepper. Heat oil in a large Dutch oven over high heat. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan. Add onion and garlic to pan; cook 30 seconds, stirring constantly. Add chicken, broth, olives, cinnamon, and ginger; bring to a boil. Cover, reduce heat, and simmer for 45 minutes. Turn chicken over; cook, uncovered, 15 minutes.
Remove chicken from pan with a slotted spoon; place 1 chicken piece on each of 4 plates. Add lemon rind, juice, cilantro, and parsley to pan; cook for 30 seconds, stirring constantly. Spoon sauce over chicken.
This was very good. Used chicken thighs instead of the recipe, but other than that followed it through. Served it with couscous on the side. Tasty and delicious! A little time consuming to prep and make, but not too bad for what you get in the end result. Will definitely make again!
Easy and tasty. Used thighs and drumsticks - skin removed. Will need to double the broth next time and add some salt as the flavor of the olives (maybe slice in half lengthwise since cooking time is less) did not marry to the sauce. Because I used smaller pieces of chicken, the cook time was more like 15 minutes cover on - 4-5 minutes cover off. Chicken was at 174 degrees at this point. If I double the broth, I will remove the chicken at these cooking times and then reduce the sauce with the cover off until desired consistency.
Really good recipe..Ton's of flavor..I did however, added more chicken broth as i like a little more sauce to it. I added a little cornstarch to make sauce little thicker. Other than that, its a very delish recipe. :)
This is basically a good recipe, but I found the amount of lemon suggested to be overpowering and not something my boys would eat. Next time, I will lightly flour the chicken before browning, to help it retain that nice color during the cooking time. Also, I will reduce the amount of lemon juice by half. The reviewer that suggested it be served with couscous mixed with pine nuts was right on. I also cooked the couscous in chicken broth and added a bit of crushed red pepper for a little kick. This is a good solid recipe that just needs a little tweaking to suit the family. This is especially delicious during the summer, when the fresh taste of lemons is so popular and cooling.
Love this recipe. It's one of our summer standards. We delete the parsley, add a lot more olives so that there is an olive with every bite, and always serve it with couscous with pine nuts (and add a few pine nuts too). It's a delicious and lovely dish that is easy to put together with ingredients that you should have on hand, and guests always rave when served this dish.
This was a huge hit and made the house smell fantastic. I used homemade chicken stock and used a mix of olives from a jar of Mediterranean-spiced olives and pepperoncini peppers that I happened to have on hand. The hint of pepper flavor in the olives added a pleasant zip to the dish. I also took the other reviewers' recommendation and made my couscous with chicken stock and toasted pine nuts. I used Israeli couscous, which takes a little longer to cook but it is amazing. I paired it with CL's Lemony Asparagus-Mushroom Stir-Fry (i know, it doesn't sound Moroccan, but it worked great). I didn't get too much of a lemony flavor from either dish - it was just right!
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!