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LEMON CHICKEN AND OLIVE TAJINE

Tajine de poulet au citron et aux olives
Thighs Drumsticks Stews and braises Oven Internationally inspired
6 and more Portions
30 min Prepping
1h Cooking
Recipe Easy

Ingredients

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  • Pinch of saffron
  • 1 cup (250 ml) boiling water
  • 3 tbsp. (45 ml) olive oil
  • 1 large onion, chopped
  • 1 fennel bulb, cut into sticks
  • 2 preserved lemons or 1 fresh lemon, quartered
  • 1/2 cup (125 ml) green olives
  • 1/4 cup (60 ml) raisins
  • 1 tsp. (5 ml) ground cumin
  • 1 tsp. (5 ml) ground coriander
  • 1 tsp. (5 ml) paprika
  • 1/2 tsp. (3 ml) freshly grated nutmeg
  • 1 cinnamon stick
  • 2 cloves garlic, chopped
  • 1 cup (250 ml) chicken broth
  • Salt and ground pepper

Directions

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  1. Preheat oven to 350°F (180 °C ).
  2. Mix water and saffron in a bowl and let steep.
  3. In a large pot, brown drumsticks over medium-high heat in a little oil. Season with salt and pepper during cooking. Repeat with chicken thighs and set aside browned chicken pieces in a bowl.
  4. In the same pot, sauté the onion and fennel for about 5 minutes, stirring constantly. Add lemons, olives, raisins, spices, and garlic, and continue cooking for a few minutes. Season with salt and pepper.
  5. Return the chicken pieces to the pot and add steeped saffron and chicken broth. Bring to a boil and cover.
  6. Bake for 30 minutes. Remove cover and continue cooking for 15 minutes. Adjust seasoning.
  7. Serve with couscous and sprinkle with cilantro.