1. Recipes

How to Make Chicken Tagine with Olives, Figs, and Preserved Lemons - A Step-by-Step Guide

Chicken Tagine with Olives, Figs, and Preserved Lemons is a delightful and aromatic Moroccan dish that is bursting with flavor and heartwarming spices. This dish is a perfect blend of sweet and savory flavors, making it a favorite among those who love Middle Eastern cuisine. The tender chicken, succulent figs, and briny olives are cooked in a fragrant broth, with the addition of preserved lemons adding a unique and tangy twist.

This traditional Moroccan dish has been enjoyed for centu...

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Ingredients

  • 1 (3 to 3 1/2 pound) whole chicken, skin removed and cut into pieces
  • 2 tablespoons olive oil, divided, or as needed
  • salt and ground black pepper to taste
  • 1 medium yellow onion, sliced
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 bay leaf
  • 3 Roma tomatoes, diced
  • 10 dried figs, halved
  • 20 pitted green olives
  • 5 cloves garlic, sliced
  • 2 makrut lime leaves, thinly sliced
  • ½ cup dry white wine
  • 1 (14 ounce) can low-sodium chicken broth, or as needed
  • 1 bunch flat-leaf Italian parsley leaves

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 20 mins
  • Total Time: 1 hr 50 mins
  • Servings: 6

  • Season chicken with 1 tablespoon olive oil, salt, and pepper.
  • Heat remaining oil in a tagine over medium heat. Sear chicken in the hot oil until browned, 5 to 7 minutes; remove and set aside. Add onion, coriander, cumin, and bay leaf and cook, stirring constantly, for 10 minutes. Make sure to scrape the brown bits from the bottom while stirring; add a little water if needed.
  • Stir tomatoes, figs, olives, garlic, and lemons into the tagine. Cook for an additional 5 minutes. Add the seared chicken and pour in white wine. Bring to a boil while scraping the browned bits off the bottom of the pan with a wooden spoon. Reduce the wine by half, 10 to 15 minutes. Pour in enough chicken broth to fill the tagine only halfway up the sides of the chicken.
  • Bring to a boil; reduce heat to low and cover. Cook until the meat on the legs is no longer pink and pulls away from the bone, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove the tagine from the heat and mix in parsley. Check seasonings and serve.

    • Nutrition

    443 cal.

    • Total Fat: 17g
    • Saturated Fat: 4g
    • Cholesterol: 115mg
    • Sodium: 4597mg
    • Total Carbohydrate: 32g
    • Dietary Fiber: 7g
    • Total Sugars: 20g
    • Protein: 40g
    • Vitamin C: 20mg
    • Calcium: 117mg
    • Iron: 4mg
    • Potassium: 741mg

    Categories

    Chicken recipes
    Tagine recipes
    Olives recipes
    Figs recipes