Posted on by Cary Gersh

Moroccan Chicken Tagine with Olives

 

Moroccan Chicken Tagine with Olives
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0 calories
0 g
0 g
0 g
0 g
0 g
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Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 teaspoon paprika
  2. 1/2 teaspoon cayenne pepper
  3. 1 teaspoon ground cumin
  4. 1/2 teaspoon turmeric
  5. 1-1/2 teaspoons salt
  6. 1/4 teaspoon freshly ground black pepper
  7. 3 pounds chicken breasts and thighs, cut into large equal-sized pieces
  8. 2 tablespoons olive oil
  9. 1 large onion, thinly sliced
  10. 3 cloves garlic, minced
  11. 1 teaspoon minced fresh ginger
  12. 2 tablespoons all-purpose flour
  13. 1 cup chicken broth
  14. 3 small preserved lemons, cut into quarters
  15. 3/4 cup Castelvetrano olives
  16. 1 tablespoon harissa, or another type of chili-garlic sauce
  17. 1 tablespoon honey
  18. 1/4 cup chopped fresh parsley
  19. couscous (follow directions on box)
Instructions
  1. In a large bowl, combine the paprika, cayenne pepper, cumin, turmeric, salt and pepper.
  2. Toss in spice mixture until the chicken is completely coated. Allow the chicken to sit in the spice rub for 15 minutes.
  3. Heat oil in a cast iron casserole dish. Add chicken and brown on all sides.
  4. Once browned, remove the chicken from the casserole dish and set aside.
  5. Add onion and saute until the onions are translucent.
  6. Reduce the heat to medium. Add garlic and ginger and cook 1 minute.
  7. Add flour and stir.
  8. Add the broth, scraping up all of the browned bits.
  9. Return chicken to the pan.
  10. Add the lemon, olives, harissa and honey.
  11. Cover and simmer over low heat for 45 minutes.
  12. Serve over couscous and top with fresh parsley.
Notes
  1. It looks good, but I haven't tried it. (3/29/19)
Adapted from thanksgiving.com
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calories
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fat
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protein
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carbs
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Adapted from thanksgiving.com
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