Moroccan Chicken Tagine with Preserved Lemons and Olives

35 minutes

4 servings

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

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.

2

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

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.

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