Savory Chicken Tagine with Fresh Olives
Aromatic and flavorful Moroccan dish featuring tender chicken thighs and fresh olives, perfect for family dinners or special occasions.
Servings: 4 servings
Equipment
- Tagine or Heavy-Bottomed Pot
Ingredients
Main Ingredients
- 2 pounds Chicken thighs Skin on or off, as preferred.
- 1 cup Fresh olives Pitted, mix of green and black recommended.
- 1 large Onion Chopped.
- 4 cloves Garlic Minced.
- 1 inch piece Fresh ginger Grated.
- 2 teaspoons Ground cumin
- 1 teaspoon Ground coriander
- 1/2 teaspoon Cinnamon
- 2 cups Chicken broth
- 2 tablespoons Olive oil
- to taste Salt and pepper For seasoning.
- for garnish Chopped fresh parsley
Instructions
- Prepare the ingredients: Gather all ingredients, chop onions, mince garlic, and grate ginger. Trim and pat dry chicken thighs.
- Heat the olive oil: In a large tagine or heavy-bottomed pot, heat olive oil over medium heat.
- Sauté the onions: Add chopped onions and sauté for about 5 minutes until translucent and lightly golden.
- Add the garlic and ginger: Stir in minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Brown the chicken: Increase heat slightly, add chicken thighs, and sear for about 4-5 minutes on each side until golden brown.
- Incorporate the spices: Sprinkle in ground cumin, coriander, and cinnamon, stirring to coat chicken and onions evenly.
- Deglaze with chicken broth: Pour in chicken broth, scraping any browned bits off the bottom of the pot.
- Add the olives: Gently fold in fresh olives, ensuring they are evenly distributed.
- Simmer the tagine: Reduce heat to low, cover, and let simmer for about 45 minutes to an hour.
- Check for doneness: After 45 minutes, check chicken for tenderness; it should easily pull away from the bone.
- Adjust seasoning: Taste the sauce and adjust seasoning with salt and pepper as needed.
- Garnish and serve: Remove from heat, garnish with chopped fresh parsley, and serve.
Notes
Consider adding seasonal vegetables or using different proteins for variations. Serve with couscous or warm bread.