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Chicken Tagine With Olives and Preserved Lemons
100%
5
cooking.nytimes.com
By cooking.nytimes.com

Chicken Tagine With Olives and Preserved Lemons

Instructions
Cook:1h
Updated at: Tue, 11 Feb 2025 11:08:34 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

4 servings

5 cloves garlic, finely chopped
5 clovesgarlic
finely chopped
1/4 teaspoon saffron threads, pulverized
¼ teaspoonsaffron threads
pulverized
1/2 teaspoon ground ginger
½ teaspoonground ginger
1 teaspoon sweet paprika
1 teaspoonsweet paprika
1/2 teaspoon ground cumin
½ teaspoonground cumin
1/2 teaspoon turmeric
½ teaspoonturmeric
Salt and freshly ground black pepper
salt
Salt and freshly ground black pepper
freshly ground black pepper
1 chicken, cut in 8 to 10 pieces
1chicken
cut in 8 to 10 pieces
2 tablespoons extra virgin olive oil
2 tablespoonsextra virgin olive oil
3 medium onions, sliced thin
3onions
medium, sliced thin
1 cinnamon stick
1cinnamon stick
8 calamata olives, pitted and halved
8calamata olives
pitted and halved
8 cracked green olives, pitted and halved
8cracked green olives
pitted and halved
1 large or 3 small preserved lemons (sold in specialty food shops)
1preserved lemons
large, sold in specialty food shops
1 cup chicken stock
1 cupchicken stock
Juice of 1/2 lemon
0.5juice of lemon
1 tablespoon chopped flat-leaf parsley
1 tablespoonflat-leaf parsley
chopped

Instructions

View on cooking.nytimes.com
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