Dinner · Moroccan · 15 min
Chicken Tagine with Preserved Lemon and Olives
- Calories
- 723
- Protein
- 35g
- Carbs
- 102g
- Fat
- 19g
Ingredients
- 94.5 g boneless skinless chicken thighs
- 0.5571 tbsp olive oil
- 70 g yellow onion
- 2 clove garlic
- 0.5 tsp ground ginger
- 0.5 tsp ground turmeric
- 0.5 tsp ground cumin
- 120 ml chicken broth
- 15 g preserved lemon
- 28 g green olives
- 0.25 tsp salt
- 0.25 tsp black pepper
- 112.8 g couscous
- 140 ml water
- 1 tbsp fresh cilantro
Method
- 01Pat the chicken thighs dry with paper towels and season with salt and black pepper.
- 02Heat olive oil in a Dutch oven or heavy pot over medium-high heat. Sear chicken thighs for 3 to 4 minutes per side until golden brown, then remove and set aside.
- 03Add sliced yellow onion to the pot and cook over medium heat for 5 to 7 minutes until softened.
- 04Stir in minced garlic, ground ginger, turmeric, and cumin, cooking for 1 minute until fragrant.
- 05Pour in chicken broth, deglazing the pot by scraping up browned bits from the bottom.
- 06Return chicken thighs to the pot and add preserved lemon and green olives.
- 07Bring liquid to a simmer, cover, reduce heat to low, and cook for 25 to 30 minutes until chicken is completely tender and reaches an internal temperature of 165°F (74°C).
- 08While tagine simmers, bring 140 ml water to a boil in a small pot. Stir in whole-wheat couscous, remove from heat, cover, and let stand for 5 minutes. Fluff with a fork.
- 09Spoon couscous into a dish, top with chicken tagine and sauce, and garnish with chopped fresh cilantro.
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