• 4servings
  • 130minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 6 medium chicken thighs

  3. 1 teaspoon salt

  4. 3/4 teaspoon freshly ground black pepper

  5. 1 onion, julienned

  6. 3 cloves garlic , slivered

  7. 2 cinnamon sticks

  8. 1 bay leaf

  9. 1/2 teaspoon ground ginger

  10. 1/4 teaspoon powdered saffron threads

  11. 1 1/2 cups chicken stock , low sodium canned chicken broth or water

  12. 1 cup pitted mild green olives, such as cerignola, rinsed if salty

  13. Peel of 1 or 2 preserved lemons , to taste

  14. 2 tablespoons chopped parsley

  15. 2 tablespoons chopped cilantro

  16. Lemon juice , to taste, optional

Instructions Jump to Ingredients ↑

  1. In the bottom of a tagine (or, in a heavy dutch oven ), heat the olive oil until hot. Season the chicken thighs on both sides with the salt and pepper, and ground ginger and sear until golden brown on the skin side, 4 to 6 minutes. Turn the chicken thighs to the other side, add the onion and garlic, and continue to cook until the vegetables are wilted, about 4 minutes longer. Add enough broth or water to come halfway up the sides of the chicken pieces. Add the cinnamon sticks, bay leaf , ginger, and saffron and stir so that the spices are combined with the cooking liquid. Bring to a boil, cover, and reduce heat so that the sauce simmers, and cook the chicken, turning frequently, until tender, about 1 hour. Add the olives, and lemon peel and continue cooking, uncovered, until very tender and falling from the bone, about 30 minutes longer. Using a slotted spoon, transfer the chicken pieces to a serving platter and cover to keep warm. Increase the heat under the tagine and cook until the sauce is reduced to a thick consistency, about 10 minutes longer. Add lemon juice to taste if desired and discard the cinnamon sticks . Spoon the sauce over the chicken and serve immediately.


Send feedback