easy

Moroccan Chicken Tagine with Preserved Lemons and Olives

Complexity

Fill 3 Copy 7 Created with Sketch.
Fill 3 Copy 7 Created with Sketch.
Fill 3 Copy 7 Created with Sketch.
Moroccan Chicken Tagine with Preserved Lemons and Olives Make it

Ingredients

  • 1

    whole chicken, cut into pieces

  • 1

    large onion, chopped

  • 1

    12-ounce jar of Mina Moroccan chicken tagine cooking sauce

  • ½

    Mina preserved lemon, thinly sliced

  • 4

    ounces Mina pitted green or purple Beldi olives, whole

  • Couscous, rice, or another grain, for serving

Preparation

  • 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.  

  • Step 2

    Remove cover and continue cooking for 15 minutes, until chicken is golden and cooked through.

  • 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.

Something went wrong, please contact us!
Cart
Subtotal: