Best 5 Chicken Tagine With Lemon And Olives Recipes

**Discover the Enchanting Flavors of Moroccan Cuisine: A Culinary Journey through "Chicken Tagine with Lemon and Olives"**

Embark on a tantalizing culinary adventure with our "Chicken Tagine with Lemon and Olives" recipe, an exquisite dish that captures the vibrant essence of Moroccan cuisine. This traditional one-pot meal, prepared in a distinctive conical-shaped tagine cooking pot, is a symphony of savory flavors, aromatic spices, and succulent textures. Our recipe guide takes you on a step-by-step journey, ensuring you create an authentic and delectable main course that will transport your taste buds to the bustling souks of Morocco.

In addition to the delectable chicken tagine, this article offers a diverse selection of recipes that showcase the culinary versatility of tagine cooking. From the aromatic "Lamb Tagine with Prunes and Apricots" to the hearty "Vegetable Tagine with Chickpeas and Spinach," each recipe promises a unique flavor profile that reflects the rich tapestry of Moroccan cuisine. Whether you prefer the tangy notes of preserved lemons, the sweetness of dried fruits, or the earthy goodness of fresh vegetables, our collection of tagine recipes has something to satisfy every palate.

So, prepare to be captivated by the enchanting flavors of Morocco as you explore our curated selection of tagine recipes. Indulge in the succulent chicken tagine with its zesty lemon and briny olives, or venture into the realm of lamb, prunes, and apricots for a taste of sweet and savory harmony. Delight in the wholesome vegetable tagine, where chickpeas and spinach create a symphony of textures and flavors. With each recipe, you'll uncover the secrets of Moroccan cuisine, transforming your kitchen into a culinary haven where exotic spices and fresh ingredients dance together to create unforgettable meals.

Here are our top 5 tried and tested recipes!

CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS

Chicken Tagine With Olives and Preserved Lemons image

This rich and fragrant chicken stew is laden with complex flavors and spices reminiscent of the sort you might encounter in a mountainside cafe in Morocco. Save yourself the cost of a plane ticket, however, and make this at home. First, rub the chicken with a redolent combination of garlic, saffron, ground ginger, paprika, cumin, turmeric and black pepper, then pop it into the refrigerator for 3 to 4 hours to marinate. Once that's done, brown the chicken parts, and remove from the pan, making room for a pile of sliced onions that you'll sauté until golden brown. Nestle a cinnamon stick into the tangle of onions, pile the chicken parts on top and scatter with slices of preserved lemons and olives, a combination of green and kalamata. Add a bit of chicken stock and lemon juice, then cook over low heat until the chicken is cooked through, and your house smells amazing.

Provided by Florence Fabricant

Categories dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 17

Ingredients

5 cloves garlic, finely chopped
1/4 teaspoon saffron threads, pulverized
1/2 teaspoon ground ginger
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
Salt and freshly ground black pepper
1 chicken, cut in 8 to 10 pieces
2 tablespoons extra virgin olive oil
3 medium onions, sliced thin
1 cinnamon stick
8 calamata olives, pitted and halved
8 cracked green olives, pitted and halved
1 large or 3 small preserved lemons (sold in specialty food shops)
1 cup chicken stock
Juice of 1/2 lemon
1 tablespoon chopped flat-leaf parsley

Steps:

Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.
Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.
Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.

Nutrition Facts : @context http, Calories 628, UnsaturatedFat 29 grams, Carbohydrate 12 grams, Fat 44 grams, Fiber 3 grams, Protein 46 grams, SaturatedFat 11 grams, Sodium 874 milligrams, Sugar 3 grams, TransFat 0 grams

CHICKEN TAGINE WITH GREEN OLIVES AND PRESERVED LEMON

Chicken Tagine with Green Olives and Preserved Lemon image

Provided by Tyler Florence

Categories main-dish

Yield 4 to 6 servings

Number Of Ingredients 29

Ingredients

1 cinnamon stick
1 teaspoon whole black peppercorns
1 teaspoon cumin seeds
1 teaspoon sweet or hot paprika
1 teaspoon red pepper flakes
1/4 teaspoon whole cloves
3 tablespoons extra-virgin olive oil, plus more for frying
4 cloves garlic, sliced
1 teaspoon chopped fresh ginger
1 handful fresh cilantro leaves, chopped
2 bay leaves
1 large pinch saffron
1 (3 1/2 to 4 pound) free-range chicken, cut into 10 pieces
Kosher salt and freshly ground black pepper
1 medium onion, coarsely chopped
1 preserved lemon, recipe follows
1/2 cup cracked green olives
1 cup chicken stock
Couscous with Apricots, recipe follows
6 to 8 lemons, unwaxed
2 cups kosher salt
1 1/2 cups couscous
2 cups hot chicken stock
10 dried apricots, chopped
2 scallions, sliced thin, green parts only
1 orange, juiced
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley leaves, for garnish

Steps:

In a skillet over medium heat, toast the cinnamon, peppercorns, cumin, paprika, red pepper flakes, and cloves until they start to smoke. Remove from the heat and grind in a spice grinder.
In a bowl large enough to accommodate the chicken, add the oil, spice mix, garlic, ginger, cilantro, bay leaves and saffron. Mix to a paste. Add chicken, rubbing the marinade over all the pieces. Cover and refrigerate for 2 hours or overnight.
Remove the chicken from the marinade and reserve marinade. Pat chicken dry and season with salt and pepper. In a tagine or large casserole over medium high heat add 2 tablespoons olive oil. Put in chicken pieces and lightly brown on both sides, about 5 minutes. Add onions and cook until just starting to brown, about 3 minutes. Rinse preserved lemon well. Scoop out flesh and discard; cut peel into strips and add to pan. Add reserved marinade, olives, and chicken stock. Cover tightly and cook over medium low heat for 30 to 35 minutes, or until chicken is cooked through. Remove bay leaf and discard. Taste juices and adjust seasoning. Place chicken on a warm platter. Spoon juices with the preserved lemon, olives, and onions over chicken and serve accompanied by Couscous with Apricots.
Wash lemons well and dry them. Cut 4 lemons into quarters from the top, being careful not to cut all the way through. Pack salt generously into the cuts and place lemon into a sterilized glass pint jar. Continue procedure, packing the lemons into the jar as tightly as possible. Squeeze juice from remaining lemons. Add another 2 tablespoons of salt to the jar and top off with the lemon juice, make sure the lemons are completely covered. Close the jar with a non-metallic lid and set aside in a cool, dark place or the refrigerator for one month. Preserved lemons will keep for 1 year. Refrigerate after opening.
Yield: about 4 lemons
Prep Time: 20 minutes
Cook Time: none
Inactive Prep Time: 1 month
Put the couscous in a medium bowl; pour the hot stock over it and stir to combine. Cover and let sit for 10 to 15 minutes. Uncover and fluff with a fork. Add the apricots, scallions, and orange juice; drizzle with olive oil and season with salt and pepper. Toss gently to combine. Garnish with chopped parsley.
Yield: 4 to 6 servings
Prep Time: 10 minutes
Inactive Prep Time: 15 minutes

CHICKEN TAGINE WITH PRESERVED LEMON AND OLIVES

Chicken Tagine with Preserved Lemon and Olives image

Provided by Katie Lee Biegel

Categories main-dish

Time 3h25m

Yield 6 to 8 servings

Number Of Ingredients 20

Ingredients

1/4 cup plus 2 tablespoons olive oil
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon sweet paprika
1/2 teaspoon cinnamon
1/2 teaspoon saffron threads or powder
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon red pepper flakes
One 4-pound chicken, cut into 8 pieces
Kosher salt and freshly ground black pepper
2 onions, thinly sliced
1 clove garlic, minced
1 1/2 cups chicken stock
1/2 cup green olives, pitted
1 preserved lemon peel, sliced
2 tablespoons fresh cilantro, minced
2 tablespoons fresh flat-leaf parsley, minced
Juice of 1/2 lemon
Couscous, for serving, optional

Steps:

In a large bowl, combine 1/4 cup olive oil, the coriander, cumin, paprika, cinnamon, saffron, cloves, ginger and red pepper flakes. Sprinkle the chicken with salt and pepper and place in the marinade. Stir until the marinade covers each piece. Refrigerate for 2 hours and up to overnight.
Remove the chicken from the marinade and pat dry; reserve the marinade. Heat the remaining 2 tablespoons olive oil in a tagine or a large Dutch oven. Place the chicken skin-side down in the pot and brown for 4 to 5 minutes. Turn and brown an additional 3 to 4 minutes. Remove the chicken and reserve on a plate.
Add the onions and garlic to the same pot and saute until tender, about 5 minutes. Add the chicken stock, green olives, lemon peel, 1/4 teaspoon black pepper and the reserved chicken and marinade. Bring to a low boil and reduce the heat to a simmer. Cover and cook 45 minutes.
Stir in the cilantro, parsley and lemon juice. Serve with couscous if desired.

CHICKEN TAGINE WITH OLIVES AND LEMON

Chicken Tagine With Olives and Lemon image

I got this recipe from Williams Sonoma. I bought a Tagine for my mom for Christmas. The Tagine Spice mentioned can be purchased at Williams Sonoma. 6 points

Provided by Amber Dawn

Categories One Dish Meal

Time 5h30m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

3 lbs boneless skinless chicken breasts
2 tablespoons tagine spices
2 bay leaves
4 tablespoons extra virgin olive oil
4 garlic cloves, sliced
salt & freshly ground black pepper, to taste
2 small yellow onions, thinly sliced
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh cilantro
1/4 cup fresh lemon juice
6 slices preserved lemons, wedges, rinsed and pulp removed or 1 slice lemon, zest of, cut into strips 1 inch long
1 cup green olives or 1 cup black olives

Steps:

In a small sauté pan over medium heat, toast the spices, stirring frequently, until fragrant, about 3 minutes. Transfer to a large bowl. Add the bay leaves, 2 Tbs. of the olive oil, the garlic, salt and pepper and whisk to combine. Add the chicken and stir to coat. Cover with plastic wrap and refrigerate for 3 hours.
Remove the chicken from the marinade and reserve the marinade. In a tagine over medium-high heat, warm the remaining 2 Tbs. oil until almost smoking. Working in batches, brown the chicken on all sides, 5 to 7 minutes total. Transfer to a plate.
Add the onions to the tagine and cook, stirring, until soft and translucent, about 5 minutes. Reduce the heat to medium and add the chicken, reserved marinade, the 1/2 cup parsley, cilantro, lemon juice, preserved lemon and olives.
Cover the tagine and cook until the chicken is tender and falling off the bone, 1 to 1 1⁄2 hours. Discard the bay leaves. Garnish with parsley and serve the chicken directly from the Tagine. Accompany with couscous.

Nutrition Facts : Calories 260.1, Fat 8.9, SaturatedFat 1.5, Cholesterol 98.8, Sodium 114.2, Carbohydrate 3.2, Fiber 0.5, Sugar 1, Protein 39.7

CHICKEN TAGINE WITH LEMON AND OLIVES

Chicken Tagine With Lemon and Olives image

This combination of cooking-methods allows the food to slow-cook from all directions to make a perfect, fragrant casserole with exotic flavours. It is a one pan meal; you brown your meat in the same pan that you cook and follow the direction.

Provided by Sageca

Categories < 4 Hours

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

2 tablespoons fresh lemon juice
12 boneless skinless chicken thighs
1/4 cup all-purpose flour (about 1 ounce)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon ground turmeric
1/8 teaspoon ground red pepper
2 teaspoons olive oil
2 cups chopped onions (about 2 medium)
1 teaspoon minced peeled fresh ginger
2 garlic cloves, minced
1 cup reduced-sodium fat-free chicken broth
1/4 cup pitted green olives, halved (about 12)
2 teaspoons grated lemon rind
1 cup dried apricot
4 potatoes, quartered
1/2 cup pine nuts
1 (3 inch) cinnamon sticks
2 tablespoons chopped fresh parsley

Steps:

Combine juice and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes.
Remove chicken from bag; discard marinade.
Pat chicken dry with paper towels.
Dredge in flour; sprinkle with salt, black pepper, turmeric, and red pepper.
Heat olive oil in a large nonstick skillet with high sides over medium-high heat.
Add half of chicken; cook for 3 minutes on each side or until lightly browned.
Remove from pan. Repeat procedure with remaining chicken.
Add onion, ginger, and garlic to pan; sauté 5 minutes or until tender. Return chicken to pan.
Add broth, olives, rind, potatoes, cinnamon stick, apricots and almonds; bring to a boil.
Cover, reduce heat, and simmer 1 hour or until chicken is tender. Discard the cinnamon stick; stir in parsley.
Serve with couscous.

Nutrition Facts : Calories 467.4, Fat 15.8, SaturatedFat 2.3, Cholesterol 114.5, Sodium 413.9, Carbohydrate 50.1, Fiber 6.6, Sugar 15.6, Protein 33.6

Tips:

To achieve the best flavor, use high-quality chicken thighs or breasts. Bone-in, skin-on chicken pieces are ideal, as they provide more flavor and moisture to the dish.
Use a large skillet or Dutch oven that is oven-safe. This will allow you to brown the chicken and cook the sauce in the same pot, saving time and effort.
Don't overcrowd the pan when browning the chicken. Cook the chicken in batches if necessary, to ensure that each piece gets properly browned.
Use a variety of spices and herbs to flavor the chicken and sauce. Common Moroccan spices include cumin, coriander, paprika, ginger, and turmeric. Fresh herbs such as cilantro, parsley, and mint add a bright, herbaceous flavor to the dish.
Use a good quality olive oil. Olive oil is a key ingredient in Moroccan cuisine and adds a rich, fruity flavor to the dish.
Don't be afraid to adjust the spices and herbs to your own taste. Moroccan cuisine is known for its bold flavors, but you can adjust the amount of spices used to suit your own preferences.
Serve the chicken tagine with couscous, rice, or flatbread. This will help to soak up the delicious sauce.

Conclusion:

Chicken tagine with lemon and olives is a flavorful and aromatic dish that is perfect for a special occasion or a weeknight meal. The combination of tender chicken, fragrant spices, and tangy lemon and olives creates a dish that is both delicious and satisfying. With its vibrant flavors and beautiful presentation, this tagine is sure to impress your guests.