Chicken Tagine with Olives and Preserved Lemon

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Mediterranean · 55 min · Chicken · dairy-free, low-carb, high-protein

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Ingredients

• 4 bone-in chicken thighs
• 1, sliced yellow onion
• 2, minced garlic cloves
• 1, rind sliced preserved lemon
• 1/2 cup, pitted green olives
• 1/2 tsp ground ginger
• 1/2 tsp ground turmeric
• 1 pinch saffron threads
• 1 1/2 tbsp extra-virgin olive oil
• 1/4 cup, chopped fresh cilantro

Method (tap to check — screen stays awake)

1. Brown the seasoned chicken thighs in olive oil in a heavy pot over medium-high heat, then set aside.
2. Lower the heat and soften the onions for 8 minutes, then add garlic, ginger, turmeric, and saffron.
3. Return the chicken to the pot with a cup of water and bring to a simmer.
4. Cover and cook for 30 minutes until the chicken is tender and reaches 175F.
5. Stir in the preserved lemon and olives and simmer uncovered for 5 minutes to reduce the sauce.
6. Scatter cilantro over the top and serve with bread or couscous.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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