Chicken Tagine with Preserved Lemon, Green Olives, & Oregano
Chicken Tagine with Preserved Lemon, Green Olives, & Oregano is a gluten free and primal main course. This recipe serves 4 and costs $1.98 per serving. One portion of this dish contains around 38g of protein, 64g of fat, and a total of 749 calories. 65 people were impressed by this recipe. If you have olive oil, butter, ginger, and a few other ingredients on hand, you can make it. It is brought to you by The Novice Chef Blog. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 62%, this dish is solid. Try Chicken Tagine with Green Olives and Preserved Lemon, Chicken Tagine With Green Olives & Preserved Lemon, and Chicken Tagine with Fennel, Preserved Lemons, and Green Olives for similar recipes.
Servings: 4
Ingredients:
freshly ground black pepper, to taste
2 tablespoons butter
8-10 chicken thighs or 4 whole legs
1 small bunch of cilantro, finely chopped
1 teaspoon coarse sea salt
3 large garlic cloves, minced
1 teaspoonful peeled & grated fresh ginger
juice of 1 lemon
4 tablespoons olive oil
6 oz cracked green olives
1 large onion, grated
1-2 teaspoons dried oregano
2 preserved lemons, cut into strips
a pinch of saffron threads
Equipment:
tajine pot
Cooking instruction summary:
In a large ziplock bag, mix together all ingredients for the marinade. Add chicken and shake/massage bag to massage marinade into skin. Place in refrigerator for 8 hours or overnight. Heat the olive oil with butter in a tagine over medium high heat. Remove the chicken pieces from the marinade and brown them each side. Pour over the marinade that is left in the ziplock bag and add enough hot water to cover halfway up the sides of the chicken. Bring the water to a boil, reduce heat to a medium-low, cover with lid, and simmer for about 45 minutes, turning chicken from time to time. Add the preserved lemon, olives, and half the oregano to the tagine. Cover again and simmer for further 15-20 minutes. Check the seasoning and sprinkle the rest of the oregano over the top if you choose. Also adjust any salt/pepper issues. Sere immediately from the tagine with buttery couscous.
Step by step:
1. In a large ziplock bag, mix together all ingredients for the marinade.
2. Add chicken and shake/massage bag to massage marinade into skin.
3. Place in refrigerator for 8 hours or overnight.
4. Heat the olive oil with butter in a tagine over medium high heat.
5. Remove the chicken pieces from the marinade and brown them each side.
6. Pour over the marinade that is left in the ziplock bag and add enough hot water to cover halfway up the sides of the chicken. Bring the water to a boil, reduce heat to a medium-low, cover with lid, and simmer for about 45 minutes, turning chicken from time to time.
7. Add the preserved lemon, olives, and half the oregano to the tagine. Cover again and simmer for further 15-20 minutes. Check the seasoning and sprinkle the rest of the oregano over the top if you choose. Also adjust any salt/pepper issues. Sere immediately from the tagine with buttery couscous.
Nutrition Information:
covered percent of daily need
