Tagine is a classic Moroccan stew. There are many different versions, but this one is the perfect combination: tender braised chicken, salty green olives, and the bright, sour flavor of lemons in a fragrant ginger, saffron, and coriander sauce. I really enjoyed the unusual flavors of this dish, and the kids did too!
Chicken, Olive, and Lemon Tagine (from Saveur: The New Classics Cookbook)*
- 2 Tbsp olive oil
- 6 whole chicken legs
- Kosher salt & pepper to taste
- 2 large yellow onions, sliced
- 2 Tbsp ground coriander
- 2 tsp ground white pepper (I left this out for the kids)
- 2 tsp ground ginger
- 1 tsp ground turmeric
- 1/2 tsp crushed saffron threads
- 1 1/2 cups chicken stock
- 1 1/4 cups green olives, cracked
- 2 Tbsp unsalted butter
- 1 Tbsp finely chopped fresh flat leaf parsley
- 2 tsp finely chopped cilantro
- 2 preserved lemons, cut into slices (Trader Joe’s has these already sliced in a jar — just be sure to rinse them off before adding to the dish, as they are very salty if you don’t)
- Cooked rice or flatbread, for serving
Heat oven to 350. Heat oil in a large tagine or 8-qt. Dutch oven over medium-high heat. Season chicken with salt and pepper, add to pot, and cook, turning, until browned, 12 – 15 minutes. Transfer chicken to a plate.
Add onions to pot and cook until golden, 10 – 12 minutes. Add spices, cook for 2 minutes. Return chicken to pot with stock and bring to a boil.
Bake chicken, covered, until tender, 35 — 40 minutes. Stir olives, butter, parsley, cilantro, and lemons into pot and cook for 6 minutes. Serve with rice or flatbread.
Enjoy this bright, flavorful dish– it’s perfect for a cold winter day. Happy Valentine’s Day!
*Also, I highly recommend this cookbook! Every single recipe we’ve tried has been absolutely delicious. It’s a great resource for home cooks.