Chicken Tagine





15 min


1 hr


Like 22


  • 2 Lbs ‏Drumsticks and chicken thighs
  • 1 ‏Chopped Confit lemon
  • 1/4 cup ‏Wine
  • 1/4 cup ‏Chicken broth
  • 2 tbsp ‏Oil (olive)
  • 1 ‏Chopped onion
  • 1/2 tsp ‏Turmeric
  • 1 tbsp ‏Minced fresh ginger
  • 1/4 cup ‏Fresh flat-leaf parsley (chopped)
  • 1/2 tsp ‏Cinnamon (ground)
  • 3 ‏Pressed garlic cloves
  • 1/2 cup ‏Briny olives (gently crushed)
  • 1 tbsp ‏Butter
  • ‏Black pepper (Freshly ground)
  • ‏Kosher salt
  • 3 tbsp ‏Fresh cilantro (finely chopped)
  • ‏Couscous (for serving)
  • ‏Juice of 1/2 lemon (for serving)
  • 3 ‏Skin scrubbed organic lemons (for serving)
  • ‏Lemon Confit (for serving)
  • 4 ‏Peppercorns (for serving)
  • ‏Kosher salt (for serving)
  1. Perfectly dry the chicken, and season it well with pepper and salt.
  2. Over medium-high heat, in a Dutch Heat oven, heat the olive oil and butter, and let all sides of the chicken to be brown. Put the cinnamon, turmeric, ginger, onion and cook for about 3 minutes or until the onion is translucent. Season with salt, pepper and garlic then mix it for about a minute.
  3. Increase the heat of the oven and make gravy with wine and allow it to start bubbling (stirring occasionally). Now, put the chicken broth and bring the ingredients to boil. Reduce the heat of the oven and cover for approximately 45 to 50 minutes (simmer gently), then take away the chicken and keep is aside.
  4. Add the cilantro, parsley, olives, and lemon to the sauce. To the pot, return the chicken. Cook for 5 additional minutes.
  5. Serve over couscous.
  •  Lemon Confit:
  1. In a quart jar, put the lemons, peppercorns, lemon juice and 2 – 3 tbsp salt and cover it with adequate quantity of water. For 3 weeks, store chilled.

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