Chicken Tagine with Green Olives

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From: EatingWell Magazine March/April 1995

Chicken, lemon and green olives are a classic Moroccan flavor combination. Serve over Herbed Couscous with Tomatoes or Brown Rice & Greens.

Ingredients 6 servings

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  • 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

Preparation

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  1. Preheat oven to 375 °F.
  2. 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.
  3. 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.
  4. 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.

Nutrition information

  • Per serving: 365 calories; 19 g fat(4 g sat); 3 g fiber; 15 g carbohydrates; 34 g protein; 22 mcg folate; 165 mg cholesterol; 2 g sugars; 0 g added sugars; 354 IU vitamin A; 11 mg vitamin C; 48 mg calcium; 3 mg iron; 874 mg sodium; 682 mg potassium
  • Nutrition Bonus: Zinc (27% daily value), Vitamin C (26% dv), Iron (20% dv), Potassium (19% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 starch, 1/2 vegetable, 1/2 lean meat, 5 lean meat, 1 1/2 fat

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