Chicken Tagine with Olives, Figs, and Preserved Lemons recipe
All Recipes Meat and Poultry Recipes Chicken Whole Chicken Recipes
Ingredients
- 1 (3 to 3 1/2 pound) whole chicken, skin removed and cut into pieces 2 tablespoons olive oil, divided, or as needed salt and ground black pepper to taste 1 medium yellow onion, sliced 1 tablespoon ground coriander 1 tablespoon ground cumin 1 bay leaf 3 Roma tomatoes, diced 10 dried figs, halved 20 pitted green olives 5 cloves garlic, sliced 2 preserved lemons, pulp discarded and peels finely chopped ½ cup dry white wine 1 (14 ounce) can low-sodium chicken broth, or as needed 1 bunch flat-leaf Italian parsley leaves
Nutrition Info
- 442.7 caloriescarbohydrate: 31.7 gcholesterol: 114.7 mgfat: 16.7 gfiber: 6.7 gprotein: 40.2 gsaturatedFat: 3.6 gservingSize: -sodium: 4596.9 mgsugar: 20 gtransFat: : -unsaturatedFat: : -
Directions Chicken Tagine with Olives, Figs, and Preserved Lemons
Directions
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Season chicken with 1 tablespoon olive oil, salt, and pepper.
Heat remaining oil in a tagine over medium heat. Sear chicken in the hot oil until browned, 5 to 7 minutes, remove and set aside. Add onion, coriander, cumin, and bay leaf and cook, stirring constantly, for 10 minutes. Make sure to scrape the brown bits from the bottom while stirring, add a little water if needed.
Stir tomatoes, figs, olives, garlic, and lemons into the tagine. Cook for an additional 5 minutes. Add the seared chicken and pour in white wine. Bring to a boil while scraping the browned bits off the bottom of the pan with a wooden spoon. Reduce the wine by half, 10 to 15 minutes. Pour in enough chicken broth to fill the tagine only halfway up the sides of the chicken.
Bring to a boil, reduce heat to low and cover. Cook until the meat on the legs is no longer pink and pulls away from the bone, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove the tagine from the heat and mix in parsley. Check seasonings and serve.