Chicken Tagine with Olives and Citron Confit

TOTAL TIME: 1 hr 15 min
Prep: 15 min
Inactive Prep: --
Cook: 1 hr
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 2 teaspoons ground coriander
  • 1 teaspoon ginger
  • 2 pinches saffron
  • 1 pinch ground turmeric
  • 1 cup/165 g green olives with pits
  • Generous handful or two of fresh coriander leaves, roughly chopped
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Sprinkle the chicken with salt and pepper. Put the chicken in a pot along with the onions, garlic, lemon rinds, olive oil, cumin, coriander, ginger, saffron and turmeric. Add a couple glasses of water and cook, covered, until the chicken is done, 40 minutes to 1 hour, removing the lid if there is too much liquid so that some can evaporate. (The dish should be quite liquid, but it's not a stew.) At the end of cooking, add the olives. Serve sprinkled with fresh coriander.

Per serving: Calories:315; Total Fat: 18.5 grams; Saturated Fat: 3 grams; Protein: 28 grams; Total carbohydrates: 10 grams; Sugar: 3 grams; Fiber: 4 grams; Cholesterol: 104 milligrams; Sodium: 880 milligrams

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

4

Newest Ratings and Reviews

Read all 4 reviews

  • on August 27, 2013

    Flag

    Outstanding. Due to a picky audience I used skinless chicken breasts seasoned with a combination of sea salt, paprika flakes, garlic and basil and then browned them for about 4-minutes per side, in 2 tbsp of olive oil and 1 tbsp of butter. I then followed the recipe explicitly in my tagine. Save using fresh italian parsley leaves vs. fresh coriander leaves that I couldn't find. Would recommend using only 1-glass (8 oz of water. Served with the southern comfort food of brown rice, which turned out to be a great accompaniment. Got rave reviews.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on June 12, 2013

    Flag

    I skinned the chicken thighs and browned lightly with the drumsticks but I did everything else according to the recipe. It is beyond delicious!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on March 14, 2013

    Flag

    If you prepare the dish as written you end up with a five star dish.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Taco Trip

Get Cooking Channel on your TV.