Why Make This Recipe
Savory Chicken Tagine with Fresh Olives is a delicious dish that brings the warmth and flavors of Moroccan cuisine to your table. It’s perfect for family dinners or special occasions. The combination of tender chicken, flavorful spices, and the briny touch of fresh olives creates a comforting meal that everyone will enjoy. Plus, it’s a one-pot dish, making cleanup a breeze!
How to Make Savory Chicken Tagine with Fresh Olives
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
Directions
- Prepare the ingredients: Gather all ingredients, chop the onions, mince the garlic, and grate the ginger. Trim and pat dry the chicken thighs.
- Heat the olive oil: In a large tagine or heavy-bottomed pot, heat the olive oil over medium heat.
- Sauté the onions: Add the chopped onions and sauté for about 5 minutes until translucent and lightly golden.
- Add the garlic and ginger: Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Brown the chicken: Increase heat slightly, add the chicken thighs, and sear for about 4-5 minutes on each side until golden brown.
- Incorporate the spices: Sprinkle in the ground cumin, coriander, and cinnamon, stirring to coat the chicken and onions evenly.
- Deglaze with chicken broth: Pour in the chicken broth, scraping any browned bits off the bottom of the pot.
- Add the olives: Gently fold in the 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 the 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.
How to Serve Savory Chicken Tagine with Fresh Olives
Serve the Savory Chicken Tagine hot, straight from the pot. It pairs wonderfully with couscous, rice, or crusty bread to soak up the flavorful sauce. Add a side of roasted vegetables or a fresh salad for a complete meal.
How to Store Savory Chicken Tagine with Fresh Olives
To store leftovers, let the chicken tagine cool completely. Transfer it to an airtight container and refrigerate. It will keep well for up to three days. You can also freeze it for longer storage, up to three months. When reheating, make sure it is heated through to a safe temperature.
Tips to Make Savory Chicken Tagine with Fresh Olives
- Make sure to brown the chicken well for the best flavor.
- Use a mix of green and black olives for a balance of flavors.
- If you like it spicy, add a pinch of cayenne pepper or some chopped chili.
- For a deeper flavor, let the tagine simmer for a bit longer, if time allows.
Variation
You can easily customize this tagine by adding vegetables such as carrots, bell peppers, or zucchini. Simply chop them and add them along with the chicken to cook together.
FAQs
1. Can I use other cuts of chicken?
Yes, you can use chicken breasts or drumsticks if you prefer. Just adjust the cooking time as needed for different cuts.
2. What if I can’t find fresh olives?
You can use jarred olives, but be sure to rinse them to reduce the salty taste before adding them to the dish.
3. Is this recipe spicy?
No, this recipe is not spicy, but you can add spices like chili flakes, if you prefer a heat boost!
Savory Chicken Tagine with Fresh Olives
- Total Time: 75 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A comforting Moroccan dish featuring tender chicken, flavorful spices, and fresh olives, perfect for family dinners or special occasions.
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
- Salt and pepper (To taste, for seasoning)
- Chopped fresh parsley (For garnish)
Instructions
- Prepare the ingredients: Gather all ingredients, chop the onions, mince the garlic, and grate the ginger. Trim and pat dry the chicken thighs.
- Heat the olive oil: In a large tagine or heavy-bottomed pot, heat the olive oil over medium heat.
- Sauté the onions: Add the chopped onions and sauté for about 5 minutes until translucent and lightly golden.
- Add the garlic and ginger: Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Brown the chicken: Increase heat slightly, add the chicken thighs, and sear for about 4-5 minutes on each side until golden brown.
- Incorporate the spices: Sprinkle in the ground cumin, coriander, and cinnamon, stirring to coat the chicken and onions evenly.
- Deglaze with chicken broth: Pour in the chicken broth, scraping any browned bits off the bottom of the pot.
- Add the olives: Gently fold in the 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 the 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
Serve hot with couscous, rice, or crusty bread. Store leftovers in an airtight container for up to three days in the refrigerator or three months in the freezer.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Moroccan