dinner

Chicken Tagine with Preserved Lemon and Olives

Name: Chicken Tagine with Preserved Lemon and Olives
Ingredients: 8 oz (227 g) Boneless, skinless chicken thighs; 1 tbsp Olive oil; 0.5 medium (70 g) Yellow onion, thinly sliced; 2 cloves (6 g) Garlic, minced; 0.5 tsp Ground ginger; 0.5 tsp Ground turmeric; 0.5 tsp Ground cumin; 0.5 cup (120 ml) Chicken broth; 0.25 (about 15 g) Preserved lemon, rinsed and pulp removed, finely chopped; 1 oz (28 g) Green olives, pitted; 1 tbsp Fresh cilantro, chopped, for garnish; 0.6 cup (100 g) Couscous, whole wheat; 0.6 cup (140 ml) Water for couscous

Nutrition

741

kcal

Calories

Protein

113

Carbs

Fat

AI Insight

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Ingredients(13)

Boneless, skinless chicken thighs8 oz (227 g)

Olive oil1 tbsp

Yellow onion, thinly sliced0.5 medium (70 g)

Garlic, minced2 cloves (6 g)

Ground ginger0.5 tsp

Ground turmeric0.5 tsp

Ground cumin0.5 tsp

Chicken broth0.5 cup (120 ml)

Preserved lemon, rinsed and pulp removed, finely chopped0.25 (about 15 g)

Green olives, pitted1 oz (28 g)

Fresh cilantro, chopped, for garnish1 tbsp

Couscous, whole wheat0.6 cup (100 g)

Water for couscous0.6 cup (140 ml)

Instructions

Pat the chicken thighs dry with paper towels. Season generously with salt and black pepper.

Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear the chicken thighs until golden brown on all sides, about 3-4 minutes per side. Remove chicken and set aside.

Add the sliced onion to the pot and cook, stirring occasionally, until softened and lightly browned, about 5-7 minutes.

Stir in the minced garlic, ground ginger, turmeric, and cumin. Cook for 1 minute more until fragrant.

Pour in the chicken broth and scrape up any browned bits from the bottom of the pot.

Return the chicken thighs to the pot. Add the chopped preserved lemon and green olives.

Bring the liquid to a simmer, then reduce the heat to low, cover, and cook for 25-30 minutes, or until the chicken is cooked through and tender.

While the tagine is simmering, prepare the couscous according to package directions. Typically, this involves bringing water to a boil, adding the couscous, covering, and letting it steam for 5 minutes. Fluff with a fork.

To serve, spoon the couscous into bowls. Ladle the chicken tagine over the couscous, ensuring each serving gets chicken, sauce, and olives.

Garnish with fresh chopped cilantro.