Ingredients
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1
whole chicken, cut into pieces
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1
large onion, chopped
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1
12-ounce jar of Mina Moroccan chicken tagine cooking sauce
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½
Mina preserved lemon, thinly sliced
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4
ounces Mina pitted green or purple Beldi olives, whole
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Couscous, rice, or another grain, for serving
Preparation
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Step 1
Heat oven to 425 degrees Fahrenheit. Arrange the chopped onions in a large casserole or baking dish, followed by the chicken. Evenly pour tagine sauce over both. Scatter the preserved lemons and olives on top, cover, and cook for 45 minutes.
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Step 2
Remove cover and continue cooking for 15 minutes, until chicken is golden and cooked through.
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Step 3
Serve with a side of couscous, rice, or a grain of your choice. Enjoy!
Follow the same method for the stovetop, using a cast-iron pan or Dutch oven and cooking on low heat for 45 minutes.
