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

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.