Chicken, Olive, and Lemon Tagine

Name: Chicken, Olive, and Lemon Tagine
Prep time: PTM
Yield: 6 - 8 Servings
Ingredients: 3 Tbs olive oil; 8 chicken thighs; Kosher salt and freshly ground black pepper, to taste; 2 large yellow onions, sliced; 2 Tbs ground coriander; 2 tsp ground white pepper; 2 tsp ground ginger; 1 tsp ground turmeric; u00bd teaspoon saffron threads, crushed; 1u00bd cups chicken stock; 6 ounces green olives, cracked; 2 Tablespoons unsalted butter; 1 Tablespoons parsley, finely chopped; 2 teaspoons cilantro, finely chopped; 2 jarred preserved lemons, cut into slices; 6 thin-skinned lemons, scrubbed, trimmed at both ends, and cut lengthwise into sixths; 6 Tablespoons coarse salt; about 1 cup fresh lemon juice

By Leslie Blythe Chicken, Moroccan Baking, Frying

November 30, 2014

A tajine is a dish from North Africa that is named after the type of earthenware pot in which it is cooked over hot coals. Moroccan tajine dishes are slow-cooked savory stews, typically made with sliced meat, poultry, or fish together with vegetables or fruit. Spices, nuts, and dried fruits are also used.

Yields: 6 - 8 Servings

Ingredients

3 Tbs olive oil

8 chicken thighs

Kosher salt and freshly ground black pepper, to taste

2 large yellow onions, sliced

2 Tbs ground coriander

2 tsp ground white pepper

2 tsp ground ginger

1 tsp ground turmeric

½ teaspoon saffron threads, crushed

1½ cups chicken stock

6 ounces green olives, cracked

2 Tablespoons unsalted butter

1 Tablespoons parsley, finely chopped

2 teaspoons cilantro, finely chopped

2 jarred preserved lemons, cut into slices

Quick Preserved Lemons

6 thin-skinned lemons, scrubbed, trimmed at both ends, and cut lengthwise into sixths

6 Tablespoons coarse salt

about 1 cup fresh lemon juice

Directions

1Heat oven to 350°. Heat oil in an 8–qt. Dutch oven over medium-high heat. Season chicken with salt and pepper; add to pot and cook, turning, until browned, 12 to 15 minutes. Transfer chicken to a plate. Add onions to pot; cook until golden, 10 to 12 minutes. Add spices; cook for 2 minutes. Return chicken to pot with stock; boil.

2Bake chicken, covered, until tender, 35 to 40 minutes. Stir in olives, butter, parsley, cilantro, and lemons into pot, and cook for 6 minutes. Serve with rice or flatbread.

Quick Preserved Lemons

1Preheated the oven to 200°F.

2In a baking dish just large enough to hold the lemons in one layer toss the lemons with the salt, pour enough of the lemon juice over them to just cover them, and bake the lemons, covered, in the oven, stirring occasionally, for 3 hours.

3Let the lemons cool and transfer them with their brine to an airtight container. The preserved lemons keep, covered and chilled, indefinitely.

I do not own a tajine, so I made mine in a dutch oven then I transferred it to a slow cooker.

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