Moroccan Chicken Tagine with Olives and Preserved Lemon

Ingredients

• 2 lb boneless skin-on chicken thighs
• 2 tbsp olive oil
• 1 medium chopped onion
• 4 cloves garlic, minced
• 1 tsp ground ginger
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp ground cinnamon
• 1 cup chicken broth
• ½ cup green olives
• ½ preserved lemon rind, rinsed and sliced
• ¼ cup chopped fresh cilantro or parsley
• salt and black pepper, to taste

Check the label of the products you use (chicken_broth) for added sugar or starch.

Steps

1. 1

   Pat the chicken dry and season with salt and pepper. Heat the oil in a wide, deep skillet or Dutch oven over medium-high heat.

2. 2

   Brown the chicken skin-side down until deeply golden, then turn and sear the other side. Transfer to a plate.

   Start 10 min timer
3. 3

   Lower the heat to medium. Cook the onion in the same pan until soft, then add the garlic and all the spices and stir for 1 minute.

   Start 5 min timer
4. 4

   Pour in the broth, scraping up the browned bits. Return the chicken, cover, and simmer gently until very tender.

   Start 30 min timer
5. 5

   Add the olives and preserved lemon and simmer uncovered for 5 more minutes. Top with fresh herbs.

   Start 5 min timer

Tips

• Rinse preserved lemon well to remove excess salt and taste before adding more salt.
• Traditional tagines often use honey or dried fruit. This version leaves them out to keep carbs low.
• Serve with the Moroccan herbed cauliflower couscous.