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Chicken Tagine with Olives and Citron Confit

Photo: 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
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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

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  • on June 12, 2013

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

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  • on March 14, 2013

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

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  • on August 07, 2012

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    It may be traditional to just combine and go, but I prefer to brown the chicken (especially the skin before braising. "A couple of glasses of water" really means enough to come about 1/3 of way up the side of the chicken. Don't worry, the onions give up a lot of water. I used too much water to start and ended up having to reduce the resulting soup. The spices were tasty but I found myself looking for some heat - cayenne, red pepper flakes, or something milder and more exotic like urfa or aleppo peppers.

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