Moroccan Chicken Tagine with Preserved Lemon and Olives
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
African · 60 min · Chicken · dairy-free, keto, low-carb, high-protein
470 cal
38g protein
12g carbs
30g fat
per serving · estimated
Ingredients
- 3 pieces bone-in chicken thighs
- 1 large yellow onion
- 1 whole preserved lemon
- 1/2 cup green cracked olives
- 2 garlic cloves
- 1/2 tsp ground ginger
- 1/2 tsp ground turmeric
- 1 pinch saffron threads
- 1 bunch fresh cilantro
- 1 1/2 tbsp olive oil
Method (tap to check — screen stays awake)
- Toss chicken thighs with turmeric, ginger, grated garlic, salt, and pepper; let sit 10 minutes while you slice the onions thinly.
- 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.
- Lower heat to medium, soften onions 8 minutes, then bloom saffron in 2 tbsp warm water and add with 1 cup water.
- Nestle chicken back in, cover, and simmer gently 25 minutes until the meat pulls from the bone.
- Rinse preserved lemon, scrape out pulp, slice the rind, and add with olives for the last 8 minutes.
- Finish with chopped cilantro and reduce the sauce uncovered 3 minutes if loose. Serve with bread or couscous.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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