Name: Chicken Tagine with Lemons, Olives & Pomegranate Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Cuisine: Moroccan
Ingredients: 4 bone-in, skin-on chicken thighs; 2 tablespoons olive oil; 1 onion, thinly sliced; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon ground ginger; 1 teaspoon ground turmeric; 1 preserved lemon, rind only, thinly sliced; 1 cup green olives, pitted; 1 cup chicken broth; 1/4 cup pomegranate juice; 1/4 cup pomegranate arils (seeds); Salt and pepper, to taste; Fresh cilantro, for garnish

Chicken Tagine with Lemons, Olives & Pomegranate Recipe

Xenia Barnett Modified: June 15, 2024

Photos of Chicken Tagine with Lemons, Olives & Pomegranate Recipe

How To Make Chicken Tagine with Lemons, Olives & Pomegranate

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Preparation: 20 minutes

Cooking: 1 hour

Total: 1 hour 20 minutes

Serves:

Ingredients

4 bone-in, skin-on chicken thighs
2 tablespoons olive oil
1 onion, thinly sliced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 preserved lemon, rind only, thinly sliced
1 cup green olives, pitted
1 cup chicken broth
1/4 cup pomegranate juice
1/4 cup pomegranate arils (seeds)
Salt and pepper, to taste
Fresh cilantro, for garnish

Instructions

Season the chicken thighs with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken thighs, skin side down, and cook until golden brown, about 5 minutes. Flip the chicken and cook for an additional 5 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the sliced onion to the skillet. Cook until softened and lightly browned, about 5 minutes. Add the minced garlic, ground cumin, coriander, ginger, and turmeric. Cook for 1 minute, stirring constantly.
Return the chicken thighs to the skillet, skin side up. Add the preserved lemon slices, olives, chicken broth, and pomegranate juice. Bring the mixture to a simmer, then cover and cook for 45 minutes, or until the chicken is cooked through and tender.
Remove the chicken from the skillet and keep warm. Increase the heat to high and cook the sauce until thickened and reduced by half, about 5 minutes. Stir in the pomegranate arils.
Serve the chicken tagine with the sauce spooned over the top. Garnish with fresh cilantro.

Nutrition

Calories : 350kcal
Total Fat : 17g
Saturated Fat : 3g
Cholesterol : 86mg
Sodium : 700mg
Total Carbohydrates : 13g
Dietary Fiber : 3g
Sugar : 7g
Protein : 34g

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