Adapted from a recipe by Jamie Oliver, this Chicken Tagine with Lemon and Olives is full of all the flavors of North African cuisine. Seasoned with Ras el hanout, the chicken is browned and then simmered alongside garlic and scallion for maximum savory flavor. Lemon, olives, and port wine add their own unique flavor to this tasty chicken stew. Serve over a bed of fluffy couscous and garnish with fresh coriander. Allow yourself a full hour to let the chicken cook in order to ensure the full release of flavors.
- 2 servings
- 2 chicken legs
- 2 chicken breasts
- 1 can green olives
- olive oil
- ras el hanout
- 2 teaspoons spice
- 1 scallion
- 3 garlic cloves
- 1 tablespoon preserved lemons (or a piece of lemon)
- salt (to taste)
- port wine
- 1 tablespoon liquer
- 300 grams couscous (barley)
- Heat 2 tablespoons of olive oil in a small saucepan on medium heat, and add two teaspoons of Ras el hanout, stir constantly.
- Coat the chicken (dried with a paper towel) well with this mixture. Refrigerate for 1 hour.
- Heat a little olive oil in a heavy bottom pan, and add the chicken.
- Add a pinch of salt, and brown the chicken, reduce the heat, add the garlic and scallions, cover the pot, and simmer slowly for about fifteen minutes.
- Uncover the pan, and turn over the pieces of chicken.
- Add the lemon, olives, and a little bit of cassis cream or port wine, let it evaporate and add a little bit of water if it is too dry.
- Bring to a boil, reduce the heat, and cover the pot again.
- Let simmer for another thirty minutes, until the chicken is tender and well cooked.
- Add the coriander, and serve with couscous.
PER SERVING *
|Calories1560Calories from Fat500|
|% DAILY VALUE*|
|Calories from Fat500|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.