Name: Chicken Tagine with Olives recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: algerian cuisine
Ingredients: 2 small free-range chickens, cut into pieces, or use chicken thighs, cut in half (drumstick and upper thigh separated).; 2 large onions; 3 garlic cloves; 1 lemon, for zest and juice; 1 tablespoon mild paprika; 1 tablespoon tagine spice blend, or substitute with: 1 teaspoon ground cumin, 1 teaspoon ground ginger, 1 teaspoon curry or turmeric powder; 300 g (10 oz) green olives; 300 g (10 oz) sun-dried tomatoes; 2 tablespoons fresh coriander, finely chopped; 2 tablespoons flat-leaf parsley, finely chopped; 3 tablespoons olive oil; 1 tablespoon butter; Salt and pepper

Description

A chicken tagine with olives and sun-dried confit tomatoes, gently simmered with spices and lemon, creating a rich, flavourful sauce, perfect for a warm, authentic family meal.

Ingredients

Scale

2 small free-range chickens, cut into pieces, or use chicken thighs, cut in half (drumstick and upper thigh separated).
2 large onions
3 garlic cloves
1 lemon, for zest and juice
1 tablespoon mild paprika
1 tablespoon tagine spice blend, or substitute with: 1 teaspoon ground cumin, 1 teaspoon ground ginger, 1 teaspoon curry or turmeric powder
300 g (10 oz) green olives
300 g (10 oz) sun-dried tomatoes
2 tablespoons fresh coriander, finely chopped
2 tablespoons flat-leaf parsley, finely chopped
3 tablespoons olive oil
1 tablespoon butter
Salt and pepper

Cook Mode Empêchez votre écran de devenir noir

Instructions

Prepare the aromatics: Finely dice the onions and set aside. Crush the garlic cloves into a large bowl.
Add zest and herbs: Rinse the lemon, zest it finely, then squeeze out the juice. Add both to the bowl with the garlic, parsley, coriander, the sliced sun-dried tomatoes, and 1 tbsp of olive oil. Season with two pinches of salt and pepper.
Sauté the onions: In a large casserole or tagine pot, melt 100 g (3½ oz) of butter over low heat. Add the onions and cook until lightly golden.
Brown the chicken: Add the chicken pieces with 2 tbsp olive oil. Brown them evenly on all sides over medium heat.
Simmer the sauce: Pour in 350 ml (1½ cups) of water, stir in the paprika and the spice mix, and bring to a gentle boil. Once slightly reduced, add the contents of the bowl (herbs, lemon, tomatoes) and the olives.
Slow cook: Lower the heat, cover, and let simmer for around 30 minutes. Stir occasionally, prick the chicken to check tenderness, and add a splash of water if the sauce thickens too much.
Serve hot: Transfer to a serving dish or tagine, decorate with lemon slices and fresh herbs, and serve immediately.

Prep Time: 20 min
Cook Time: 40 min
Category: main dish
Cuisine: algerian cuisine, moroccan cuisine

Nutrition

Serving Size: 1 serving
Calories: 430 kcal