Olive & Lemon Chicken Tagine

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There are certain dishes that just “feel” like winter and this lemon & olive chicken tagine is definitely one of them! I really can’t imagine anything better than coming home after a long day and enjoying this warm dish with cauliflower rice… heaven! This is a perfect dish to make for company, or just for yourself and it’s easy to save any extra. I’d highly recommend making some sort of rice or grain on the side (cauliflower or otherwise!) to soak up the good juices and flavor. Enjoy!

Recipe for Olive & Lemon Chicken Tagine (adapted from Saveur)

Ingredients 

  • 3 tbsp. olive oil
  • 6 whole chicken legs
  • kosher salt and freshly ground black pepper, to taste
  • 2 large yellow onions, sliced
  • 2 tbsp. ground coriander
  • 2 tsp. ground white pepper
  • 2 tsp. ground ginger
  • 1 tsp. ground turmeric
  • 12 tsp. crushed saffron threads
  • 12 cups chicken stock
  • 6 oz. green olives, cracked
  • 1 tbsp. finely chopped parsley
  • 2 tsp. finely chopped cilantro
  • 2 jarred preserved lemons, cut into slices
  • 1/2 cup raisins

Method

  1. Heat oven to 350°F.
  2. Heat olive oil in an 8–qt. Dutch oven over medium-high heat.
  3. Season chicken with salt and pepper; add to pot and cook, turning, until browned, 12 to 15 minutes.
  4. Transfer chicken to a plate. Add onions to pot; cook until golden, 10 to 12 minutes. Add spices; cook for 2 minutes.
  5. Return chicken to pot with stock; boil.
  6. Bake chicken, covered, until tender, 35 to 40 minutes. Stir in olives, parsley, cilantro,  raisins, and lemons into pot, and cook for 6 minutes.

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