Name: Chicken Tagine with Olives, Figs, and Preserved Lemons
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Whole chicken, skin removed and cut into pieces - 1 (3 to 3 1/2 pound); Olive oil, divided, or as needed - 2 tablespoons; Salt and ground black pepper to taste - 2 tablespoons; Yellow onion, sliced - 1 medium; Ground coriander - 1 tablespoon; Ground cumin - 1 tablespoon; Bay leaf - 1; Roma tomatoes, diced - 3; Dried figs, halved - 10; Pitted green olives - 20; Garlic, sliced - 5 cloves; Makrut lime leaves, thinly sliced - 2; Dry white wine - ½ cup; Low-sodium chicken broth, or as needed - 1 (14 ounce) can; Flat-leaf Italian parsley leaves - 1 bunch

Chicken Tagine with Olives, Figs, and Preserved Lemons

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Tagine with Olives, Figs, and Preserved Lemons

1. Whole chicken, skin removed and cut into pieces - 1 (3 to 3 1/2 pound)

2. Olive oil, divided, or as needed - 2 tablespoons

3. Salt and ground black pepper to taste - 2 tablespoons

4. Yellow onion, sliced - 1 medium

5. Ground coriander - 1 tablespoon

6. Ground cumin - 1 tablespoon

7. Bay leaf - 1

8. Roma tomatoes, diced - 3

9. Dried figs, halved - 10

10. Pitted green olives - 20

11. Garlic, sliced - 5 cloves

12. Makrut lime leaves, thinly sliced - 2

13. Dry white wine - ½ cup

14. Low-sodium chicken broth, or as needed - 1 (14 ounce) can

15. Flat-leaf Italian parsley leaves - 1 bunch

How to cook deliciously - Chicken Tagine with Olives, Figs, and Preserved Lemons

1. Stage

Season chicken with 1 tablespoon olive oil, salt, and pepper.

2. Stage

Heat remaining oil in a tagine over medium heat. Sear chicken in the hot oil until browned, 5 to 7 minutes; remove and set aside. Add onion, coriander, cumin, and bay leaf and cook, stirring constantly, for 10 minutes. Make sure to scrape the brown bits from the bottom while stirring; add a little water if needed.

3. Stage

Stir tomatoes, figs, olives, garlic, and lemons into the tagine. Cook for an additional 5 minutes. Add the seared chicken and pour in white wine. Bring to a boil while scraping the browned bits off the bottom of the pan with a wooden spoon. Reduce the wine by half, 10 to 15 minutes. Pour in enough chicken broth to fill the tagine only halfway up the sides of the chicken.

4. Stage

Bring to a boil; reduce heat to low and cover. Cook until the meat on the legs is no longer pink and pulls away from the bone, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove the tagine from the heat and mix in parsley. Check seasonings and serve.