Name: Chicken Tagine with Olives
Total time: 65 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 2 lb boneless skinless chicken thighs; 2 tbsp olive oil; 2 medium yellow onion; 4 clove garlic; 1 tbsp fresh ginger; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground turmeric; 1 tsp paprika; 1/2 tsp ground cinnamon; 1 pinch saffron threads; 1 tsp kosher salt; to taste black pepper; 1 1/2 cup chicken broth; 1 tbsp honey; 1 whole preserved lemon; 1 cup green olives; 1 whole lemon; 1/2 bunch fresh cilantro; 1/2 bunch fresh parsley; 1 1/2 cup couscous; 1 tbsp butter

← Recipes · Braise · Chicken Tagine with Olives

600 cal45g protein58g carbs20g fat1350mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch65 min activeShortcut35 min active

Everyday 25nothing beyond the everyday cabinet

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Chicken Tagine with Olives

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Braise65 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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boneless skinless chicken thighstrimmed and halved2 lb

olive oil2 tbsp

yellow onionthinly sliced2 medium

garlicminced4 cloves

fresh gingergrated1 tbsp

ground cumin1 tsp

ground coriander1 tsp

ground turmeric1 tsp

paprika1 tsp

ground cinnamon1/2 tsp

saffron threadsoptional, crumbled1 pinch

kosher saltgo light, the olives and preserved lemon are salty1 tsp

black pepperto taste

chicken broth1 1/2 cups

honey1 tbsp

preserved lemonrinsed, pulp discarded, rind sliced into thin strips1 whole

green olivespitted, rinsed1 cup

lemonfor juice1 whole

fresh cilantroroughly chopped1/2 bunches

fresh parsleyroughly chopped1/2 bunches

couscous1 1/2 cups

butter1 tbsp

Cook it to

Chicken165°F / 74°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

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Steps

1Pat the chicken dry and season it with the salt and a few grinds of pepper. Rinse the preserved lemon and olives under cold water to take the edge off the brine.

2Heat the olive oil in a dutch oven over medium-high heat. Sear the chicken in two batches, about 3 minutes per side, until deeply golden. It does not need to cook through. Move it to a plate.

3Lower the heat to medium and add the onions to the pot with a splash of broth if the bottom looks dry. Cook, scraping up the browned bits, for 8 minutes until soft and golden.

4Stir in the garlic, ginger, cumin, coriander, turmeric, paprika, cinnamon and saffron. Cook for 1 minute until fragrant.

5Pour in the chicken broth and stir in the honey. Return the chicken and any juices to the pot, nestling the pieces into the onions. Bring to a simmer, cover, and cook on low for 25 minutes.

6Scatter in the preserved lemon strips and olives. Cook uncovered for 10 to 12 minutes, stirring now and then, until the sauce is thick enough to coat a spoon and the chicken is tender.

7While the sauce reduces, put the couscous in a heatproof bowl with the butter and a pinch of salt. Pour over 1 1/2 cups boiling water, cover tightly, and let it sit for 5 minutes, then fluff with a fork.

8Squeeze in the juice of the lemon and stir in half of the cilantro and parsley. Taste and add pepper or a little more salt if it needs it.

9Spoon the tagine over the couscous and finish with the rest of the herbs.