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Chicken Tagine with Green Olives

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  30 Minutes
Total Time:  1 Hour 15 Minutes
  6 servings
Chicken, lemon and green olives are a classic Moroccan flavor combination. Serve over Herbed Couscous with Tomatoes or Brown Rice & Greens.
12   bone-in chicken thighs (3 1/2-4 pounds), skin and fat removed
salt & coarsely ground pepper  to taste
2 tablespoons   extra-virgin olive oil, divided
1   large onion, thinly sliced
3 cloves   garlic, finely chopped
1 tablespoon   finely chopped fresh ginger
2 teaspoons   finely chopped fresh red or green chile pepper
4 cups  reduced-sodium chicken broth
2   all-purpose potatoes (8 ounces), peeled and diced
1/2 cup  large green olives, pitted and coarsely chopped
2 tablespoons  lemon juice
1 tablespoon   chopped fresh thyme or 1 teaspoon dried
1 tablespoon   ground cumin
1 tablespoon   ground cinnamon
1 teaspoon   turmeric
1 teaspoon   paprika
1/2 cup  chopped fresh cilantro
Preheat oven to 375°F.

Pat chicken dry and season with salt and pepper. Heat 1 tablespoon oil in a large ovenproof skillet or Dutch oven over medium-high heat until hot but not smoking. Add the chicken thighs (in batches if necessary) and cook, moving them around every couple of minutes, until browned on all sides, 5 to 7 minutes. Remove from the pan and set aside. Pour off fat.

Reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Add onion and cook, stirring frequently, until they begin to brown, 5 to 7 minutes. Add garlic, ginger and chiles and cook for 2 minutes longer. Add broth, potatoes, olives, lemon juice, thyme, cumin, cinnamon, turmeric, paprika and the reserved chicken. Bring to a simmer.

Cover the pan, transfer it to the oven, and bake until the chicken thighs are tender, 45 minutes. Stir in cilantro. Season with salt and pepper and serve.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   6 servings
Calories: 438
Fat. Total: 23g
Protein: 42g
Carbohydrates, Total: 15g
Fat, Saturated: 5g
Fiber: 2g
Cholesterol: 137mg
Sodium: 625mg
% Cal. from Fat: 47%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Marci, TX Reviewed: 03/25/2010
This dish was excellent. I was only cooking for two and I don't like dark meat chicken so I used about 1.5 lbs of chicken breast cut into chunks. I used all the ingredients as called for in the recipe except I just cut them in half for this amount of chicken. Getting the chicken and onions brown in the key to the sweet taste. I will make this again for sure!
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