Moroccan Chicken Tagine with Preserved Lemon and Olives

African · 60 min · Chicken · gluten-free, dairy-free, keto, low-carb, high-protein

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Ingredients

• 6 pieces bone-in chicken thighs
• 2 large yellow onion
• 1 whole preserved lemon
• 1 cup green cracked olives
• 4 garlic cloves
• 1 tsp ground ginger
• 1 tsp ground turmeric
• 1 pinch saffron threads
• 1 bunch fresh cilantro
• 3 tbsp olive oil

Method

1. Toss chicken thighs with turmeric, ginger, grated garlic, salt, and pepper; let sit 10 minutes while you slice the onions thinly.
2. Heat olive oil in a heavy pot or tagine over medium-high and brown the chicken skin-side down 4 minutes per side, then remove.
3. Lower heat to medium, soften onions 8 minutes, then bloom saffron in 2 tbsp warm water and add with 1 cup water.
4. Nestle chicken back in, cover, and simmer gently 25 minutes until the meat pulls from the bone.
5. Rinse preserved lemon, scrape out pulp, slice the rind, and add with olives for the last 8 minutes.
6. Finish with chopped cilantro and reduce the sauce uncovered 3 minutes if loose. Serve with bread or couscous.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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