Easy Chicken Tagine/Tajine With Olives and Lemon

Total Time
1hr 30mins
Prep 15 mins
Cook 1 hr 15 mins

From Cooking Light magazine, an easy way to prepare a dish like the traditional Moroccan stew. This is great served with couscous.

Ingredients Nutrition

Directions

  1. Sprinkle chicken with salt and pepper.
  2. Heat oil in a large Dutch oven over high heat.
  3. Add chicken, cook 3 minutes on each side or until browned.
  4. Remove chicken from pan.
  5. Add onion and garlic to pan, cook 30 seconds, stirring constantly.
  6. Add chicken, broth, olives, cinnamon, and ginger; bring to boil.
  7. Cover, reduce heat, and simmer 45 minutes.
  8. Turn chick over; cook, uncovered 15 minutes.
  9. Remove chicken from pan with a slotted spoon.
  10. Add lemon rind, juice, cilantro, and parsley to pan and cook for 30 seconds, stirring constantly.
  11. Spoon sauce over chicken to serve.
Most Helpful

5 5

Fantastic recipe. This was absolutely delicious, lowfat and easy. Like the previous reviewer, I opted for more broth--about 1/2 cup--and I was happy I did so because it was so delicious. The light lemony flavor was delicious and not overpowering. A keeper!

4 5

I loved this flavor! It was my first tagine & it was so easy. It seemed like 1/4 cup of broth was not enough & in the end the meat was a little dry. Next time I'll add just a bit more broth. I only had green olives stuffed with jalapenos, so I cut out the peppers to bring down the heat for DS & DH. It was still a little spicy for them but I'll be making this again for sure. Thanks for posting chelseas! Made for tagine treasure hunt 2008.

5 5

Delicious! Easy. A perfect company recipe because there's minimal fussing at the end. I agree with the previous reviews...1/2 cup of broth. So flavorful and lemony. For the olives I used a jar of Trader Joe's Lucques Olives. Those are my favorite olives ever and unbelievably, the flavor of them improved in the cooking! I tried to pit one and gave up and prepared with pits intact. Wasn't annoying to eat at all.