Sunday Supper: Chicken, Olive, & Lemon Tagine

Tagine is a classic Moroccan stew. There are many different versions, but this one is the perfect combination: tender braised chicken, salty green olives, and the bright, sour flavor of lemons in a fragrant ginger, saffron, and coriander sauce. I really enjoyed the unusual flavors of this dish, and the kids did too! 

Chicken, Olive, and Lemon Tagine (from Saveur: The New Classics Cookbook)*

• 2 Tbsp olive oil
• 6 whole chicken legs
• Kosher salt & pepper to taste
• 2 large yellow onions, sliced
• 2 Tbsp ground coriander
• 2 tsp ground white pepper (I left this out for the kids)
• 2 tsp ground ginger
• 1 tsp ground turmeric
• 1/2 tsp crushed saffron threads
• 1 1/2 cups chicken stock
• 1 1/4 cups green olives, cracked
• 2 Tbsp unsalted butter
• 1 Tbsp finely chopped fresh flat leaf parsley
• 2 tsp finely chopped cilantro
• 2 preserved lemons, cut into slices (Trader Joe’s has these already sliced in a jar — just be sure to rinse them off before adding to the dish, as they are very salty if you don’t)
• Cooked rice or flatbread, for serving

Heat oven to 350. Heat oil in a large tagine or 8-qt. Dutch oven over medium-high heat. Season chicken with salt and pepper, add to pot, and cook, turning, until browned, 12 – 15 minutes. Transfer chicken to a plate.

Add onions to pot and cook until golden, 10 – 12 minutes. Add spices, cook for 2 minutes. Return chicken to pot with stock and bring to a boil.

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

Enjoy this bright, flavorful dish– it’s perfect for a cold winter day. Happy Valentine’s Day!

*Also, I highly recommend this cookbook! Every single recipe we’ve tried has been absolutely delicious. It’s a great resource for home cooks.