Rating: 4.5 stars
11 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Jessica B. Harris
Recipe by Cooking Light May 2001

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Credit: Randy Mayor; Jan Gautro

Recipe Summary test

Yield:
4 servings (serving size: 1 chicken piece and 1/3 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

345 calories; calories from fat 30%; fat 11.5g; saturated fat 2.5g; mono fat 5.9g; poly fat 2.3g; protein 49.9g; carbohydrates 9.2g; fiber 2.5g; cholesterol 145mg; iron 3.7mg; sodium 769mg; calcium 87mg.
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