Palestinian Chicken and Olive Tagine with Preserved Lemons
This hearty Palestinian-inspired tagine combines succulent chicken, briny olives, and tangy preserved lemons in a fragrant spice blend. Slow-cooked to perfection, it's a comforting dish that brings the warmth of Mediterranean flavors to your table.
Equipment
- Tagine (or Dutch oven)
- Skillet
- Knife
- Cutting board
- Measuring cups and spoons
- Bowl
Ingredients
- 4 chicken thighs (1.5 lbs / 680g)
- 2 tbsp olive oil (30ml)
- 1 large onion, chopped (about 1 cup / 150g)
- 4 cloves garlic, minced
- 1 tsp ground cumin (2g)
- 1 tsp ground coriander (2g)
- 1/2 tsp ground cinnamon (1g)
- 1/4 tsp ground turmeric (0.5g)
- 1/4 tsp ground ginger (0.5g)
- 1 cup chicken broth (240ml)
- 1 cup green olives, pitted (150g)
- 2 preserved lemons, sliced
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Preheat the tagine: Place the tagine on low heat to warm up gradually while you prepare the ingredients.
- Sear the chicken: In a large bowl, season the chicken thighs with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken until golden brown, about 5 minutes per side. Transfer to the tagine.
- Sauté the aromatics: In the same skillet, add the chopped onion and cook until translucent, about 3 minutes. Add the minced garlic and cook for another minute.
- Add the spices: Stir in cumin, coriander, cinnamon, turmeric, and ginger to the onions and garlic, cooking until fragrant, about 1 minute.
- Deglaze and pour: Pour in the chicken broth to deglaze the skillet, scraping up any browned bits from the bottom. Bring to a simmer and then pour the mixture over the chicken in the tagine.
- Combine the tagine: Add the green olives and slices of preserved lemon to the tagine. Cover with the tagine lid and cook on low heat for 50-60 minutes, or until the chicken is tender and fully cooked.
- Garnish and serve: Once cooked, taste and adjust seasoning if necessary, garnish with fresh cilantro or parsley, and serve hot.
Notes
If you don't have a tagine, a Dutch oven or a heavy-bottomed pot with a lid can be used as a substitute.
Preserved lemons can be found in Middle Eastern markets or made at home with lemons, salt, and time.
To make this dish more substantial, serve it with couscous, rice, or a slice of crusty bread to soak up the delicious sauce.