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why make this recipe

Savory Chicken Tagine with Fresh Olives is a delicious dish that brings a taste of North Africa right to your kitchen. It’s not only packed with flavor but also offers a wonderful mix of tender chicken and the briny taste of olives. This recipe is perfect for family dinners, special occasions, or any night when you want to impress your guests with an exotic meal.

how to make Savory Chicken Tagine with Fresh Olives

Ingredients :

2 pounds Chicken thighs (Skin on or off, as preferred.)
1 cup Fresh olives (Pitted, mix of green and black recommended.)
1 large Onion (Chopped.)
4 cloves Garlic (Minced.)
1 inch piece Fresh ginger (Grated.)
2 teaspoons Ground cumin
1 teaspoon Ground coriander
1/2 teaspoon Cinnamon
2 cups Chicken broth
2 tablespoons Olive oil
to taste Salt and pepper (For seasoning.)
for garnish Chopped fresh parsley

Directions :

Prepare the ingredients: Gather all ingredients, chop onions, mince garlic, and grate ginger. Trim and pat dry the chicken thighs.
Heat the olive oil: In a large tagine or heavy-bottomed pot, heat olive oil over medium heat.
Sauté the onions: Add chopped onions and sauté for about 5 minutes until translucent and lightly golden.
Add the garlic and ginger: Stir in minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Brown the chicken: Increase heat slightly, add chicken thighs, and sear for about 4-5 minutes on each side until golden brown.
Incorporate the spices: Sprinkle in ground cumin, coriander, and cinnamon, stirring to coat chicken and onions evenly.
Deglaze with chicken broth: Pour in chicken broth, scraping any browned bits off the bottom of the pot.
Add the olives: Gently fold in fresh olives, ensuring they are evenly distributed.
Simmer the tagine: Reduce heat to low, cover, and let simmer for about 45 minutes to an hour.
Check for doneness: After 45 minutes, check chicken for tenderness; it should easily pull away from the bone.
Adjust seasoning: Taste the sauce and adjust seasoning with salt and pepper as needed.
Garnish and serve: Remove from heat, garnish with chopped fresh parsley, and serve.

how to serve Savory Chicken Tagine with Fresh Olives

Serve your delicious Savory Chicken Tagine with Fresh Olives over couscous or rice. This will soak up the savory sauce and balance the flavors. You can also serve it with warm, crusty bread to enjoy every last drop of the sauce.

how to store Savory Chicken Tagine with Fresh Olives

To store any leftovers, let the tagine cool completely. Then, transfer it to an airtight container and place it in the refrigerator. It will last for up to 3 days. You can also freeze it for longer storage; just be sure to place it in a freezer-safe container.

tips to make Savory Chicken Tagine with Fresh Olives

Use fresh olives for the best flavor. If you can find a mix of green and black olives, that will add depth to the dish.
Don’t rush the simmering process. Allowing the tagine to cook slowly helps deepen the flavors and makes the chicken more tender.
Feel free to add vegetables like carrots or bell peppers for extra nutrition and flavor.

variation

You can make this dish with lamb or beef instead of chicken if you prefer. The cooking times might vary slightly based on the meat you choose.

FAQs

1. Can I use boneless chicken thighs?
Yes, boneless chicken thighs can be used. Just reduce the cooking time slightly to avoid overcooking.

2. Is this dish spicy?
No, Savory Chicken Tagine with Fresh Olives has warm spices but is not spicy. If you want some heat, you can add a pinch of cayenne pepper or some red pepper flakes.

3. Can I make this recipe ahead of time?
Absolutely! In fact, the flavors often improve after sitting for a day. Just reheat it gently on the stove or in the microwave before serving.

Savory Chicken Tagine with Fresh Olives

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Print Recipe

A delicious dish that brings a taste of North Africa right to your kitchen, featuring tender chicken and briny olives.

Total Time: 75 minutes
Yield: 4 servings 1x

Instructions

Prepare the ingredients: Gather all ingredients, chop onions, mince garlic, and grate ginger. Trim and pat dry the chicken thighs.
Heat the olive oil: In a large tagine or heavy-bottomed pot, heat olive oil over medium heat.
Sauté the onions: Add chopped onions and sauté for about 5 minutes until translucent and lightly golden.
Add the garlic and ginger: Stir in minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Brown the chicken: Increase heat slightly, add chicken thighs, and sear for about 4-5 minutes on each side until golden brown.
Incorporate the spices: Sprinkle in ground cumin, coriander, and cinnamon, stirring to coat chicken and onions evenly.
Deglaze with chicken broth: Pour in chicken broth, scraping any browned bits off the bottom of the pot.
Add the olives: Gently fold in fresh olives, ensuring they are evenly distributed.
Simmer the tagine: Reduce heat to low, cover, and let simmer for about 45 minutes to an hour.
Check for doneness: After 45 minutes, check chicken for tenderness; it should easily pull away from the bone.
Adjust seasoning: Taste the sauce and adjust seasoning with salt and pepper as needed.
Garnish and serve: Remove from heat, garnish with chopped fresh parsley, and serve.

Notes

Serve this dish over couscous or rice to balance the flavors. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Author: nevaeh-hall
Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Simmering
Cuisine: North African
Diet: Gluten-Free

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 1g
Sodium: 900mg
Fat: 27g
Saturated Fat: 6g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 2g
Protein: 45g
Cholesterol: 150mg