Main
Recipes
Main Ingredients
Meat and Poultry
chicken
Chicken Tagine with Green Olives and Preserved Lemon (Tyler Florence) Recipe

Chicken Tagine with Green Olives and Preserved Lemon (Tyler Florence) Recipe

Posted by

Rate It!

Chicken Tagine with Green Olives and Preserved Lemon (Tyler Florence)

Add your photo!

Ingredients

Count

Nutrition

701

Calories

Comments Print recipe

Ingredients:

Serving

1 cinnamon stick
1 tsp whole black peppercorns
1 tsp cumin seeds
1 tsp sweet or hot paprika
1 tsp red pepper flakes
1/4 tsp whole cloves
3 tbsp extra-virgin olive oil, plus more for frying
4 cloves garlic, sliced
1 tsp chopped fresh ginger
1 handful fresh cilantro leaves, chopped
2 bay leaves
1 large pinch saffron
1 (3 1/2 to 4 lb) free-range chicken, cut into 10 pieces
kosher salt and freshly ground black pepper
1 medium onion, coarsely chopped
1 preserved lemon , recipe follows
1/2 cup cracked green olives
1 cup chicken stock
couscous with apricots , recipe follows
6 to 8 lemons , unwaxed
2 cups kosher salt
1 1/2 cups couscous
2 cups hot chicken stock
10 dried apricots, chopped
2 scallions, sliced thin, green parts only
1 orange, juiced
2 tbsp extra-virgin olive oil
kosher salt and freshly ground black pepper
2 tbsp chopped fresh parsley leaves, for garnish

Directions:

In a skillet over medium heat, toast the cinnamon, peppercorns, cumin, paprika, red pepper flakes, and cloves until they start to smoke. Remove from the heat and grind in a spice grinder.
In a bowl large enough to accommodate the chicken, add the oil, spice mix, garlic, ginger, cilantro, bay leaves and saffron. Mix to a paste. Add chicken, rubbing the marinade over all the pieces. Cover and refrigerate for 2 hours or overnight.
Remove the chicken from the marinade and reserve marinade. Pat chicken dry and season with salt and pepper. In a tagine or large casserole over medium high heat add 2 tablespoons olive oil. Put in chicken pieces and lightly brown on both sides, about 5 minutes. Add onions and cook until just starting to brown, about 3 minutes. Rinse preserved lemon well. Scoop out flesh and discard; cut peel into strips and add to pan. Add reserved marinade, olives, and chicken stock. Cover tightly and cook over medium low heat for 30 to 35 minutes, or until chicken is cooked through. Remove bay leaf and discard. Taste juices and adjust seasoning. Place chicken on a warm platter. Spoon juices with the preserved lemon, olives, and onions over chicken and serve accompanied by Couscous with Apricots.
Preserved Lemons:
Wash lemons well and dry them. Cut 4 lemons into quarters from the top, being careful not to cut all the way through. Pack salt generously into the cuts and place lemon into a sterilized glass pint jar. Continue procedure, packing the lemons into the jar as tightly as possible. Squeeze juice from remaining lemons. Add another 2 tablespoons of salt to the jar and top off with the lemon juice, make sure the lemons are completely covered. Close the jar with a non-metallic lid and set aside in a cool, dark place or the refrigerator for one month. Preserved lemons will keep for 1 year. Refrigerate after opening.
Yield: about 4 lemons
Prep Time: 20 minutes
Cook Time: none
Inactive Prep Time: 1 month
Couscous with Apricots:
Put the couscous in a medium bowl; pour the hot stock over it and stir to combine. Cover and let sit for 10 to 15 minutes. Uncover and fluff with a fork. Add the apricots, scallions, and orange juice; drizzle with olive oil and season with salt and pepper. Toss gently to combine. Garnish with chopped parsley.
Yield: 4 to 6 servings
Prep Time: 10 minutes
Inactive Prep Time: 15 minutes

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	701.22 Kcal (2936 kJ)
Calories from fat	278.35 Kcal
		% Daily Value*
Total Fat	30.93g	48%
Cholesterol	5.93mg	2%
Sodium	13984.27mg	583%
Potassium	726.21mg	15%
Total Carbs	90.93g	30%
Sugars	15.96g	64%
Dietary Fiber	9.66g	39%
Protein	21.16g	42%
Vitamin C	79.4mg	132%
Iron	2.7mg	15%
Calcium	198.8mg	20%

Amount Per 100 g
Calories	72.81 Kcal (305 kJ)
Calories from fat	28.9 Kcal
		% Daily Value*
Total Fat	3.21g	48%
Cholesterol	0.62mg	2%
Sodium	1452.13mg	583%
Potassium	75.41mg	15%
Total Carbs	9.44g	30%
Sugars	1.66g	64%
Dietary Fiber	1g	39%
Protein	2.2g	42%
Vitamin C	8.2mg	132%
Iron	0.3mg	15%
Calcium	20.6mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Herb-Crusted Pork Loin (Melissa d'Arabian)

Ground cinnamon, Ground cumin, Cayenne, or more , to taste and 12 more..
Spicy Smoking Hot Chili no Beans Here!

Olive oil, Red bell pepper, diced, Onion, diced and 17 more..
Mussels in White Wine Sauce (Mejillones a La Marinara)

Olive oil, Onion, finely chopped, Garlic cloves, minced and 8 more..
Thai Grilled Beef Salad

Beef flank steak, Fish sauce, Lime juice, Kecap manis and 11 more..
Painted Desert Chili Mix in a Jar

Dried parsley, Taco seasoning, Dried onion flakes and 19 more..
Scallops with Spice Oil

Cumin seeds, Paprika, Crushed red pepper flakes and 12 more..
Lemon and Garlic Roast Chicken

Garlic cloves, Kosher salt and 9 more..