Moroccan Lemon Chicken Tagine

• 1 1/2 pounds chicken thighs
• 1/4 cup olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1 teaspoon turmeric
• 1 can (14 oz) diced tomatoes
• 1/2 cup chicken broth
• 1 preserved lemon, rinsed and sliced (or substitute with zest of 1 lemon and juice of 1/2 lemon)
• 1/2 cup green olives, pitted
• 1/2 cup fresh cilantro, chopped

Steps

1. 1 Heat olive oil in a large skillet or tagine over medium heat.
2. 2 Add onions and cook until softened, about 5 minutes.
3. 3 Stir in garlic and spices, cooking for another minute until fragrant.
4. 4 Add chicken thighs, skin side down, and sear until golden brown, then flip and brown the other side.
5. 5 Pour in diced tomatoes and chicken broth, cover, and let simmer for 30 minutes.
6. 6 Add preserved lemon and olives, cover again, and cook for another 10 minutes.
7. 7 Garnish with cilantro before serving.

Nutrition

Tips

• For a richer flavor, marinate the chicken in spices and lemon juice for at least 30 minutes before cooking.
• Serve with couscous to soak up the delicious sauce.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water to revive the sauce.

Serving Suggestions

• Serve with fluffy couscous and a side of warm pita bread.
• Pair with a fresh cucumber and tomato salad for a refreshing contrast.

FAQ