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Chicken Tagine with Preserved Lemons

  • 15 min
    Prep Time
  • 1 hr
    Total Time
  • 10 people
    Serves
  • 404 per 1 serving
    Calories

Ingredients

  • 1 tablespoon saffron threads
  • 1 1/2 cups Pacific Foods® Organic Chicken Bone Broth with Sea Salt
  • 3 tablespoons all purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 6 pounds skin on bone-in chicken thigh
  • 3 tablespoons olive oil, divided
  • 2 preserved lemon, sliced
  • 1 1/2 cups onion, chopped
  • 4 cloves garlic, minced
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon ginger root
  • 1 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon coriander seeds
  • 1/2 cup cilantro, chopped
  • 1 cup pitted green olives
  • 4 tablespoons bottled or canned lemon juice
  • 2 tablespoons grated lemon zest
  • 1/4 cup pistachios, chopped

Instructions

  • Step 1

    Use your fingers to crumble the saffron threads into the chicken broth and stir to dissolve. Set aside.  

  • Step 2

    On a platter, season the flour with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Dredge the chicken through the seasoned flour until fully coated. 

  • Step 3

    Heat 1 tablespoon oil in a large skillet or Dutch oven over medium heat.  

  • Step 4

    Sear the lemon slices until browned slightly on both sides, about 3 to 5 minutes. Remove from skillet and set aside.  

  • Step 5

    In the same skillet, heat the remaining 2 tablespoons of oil over medium-high heat. Sear the chicken, skin side down, until golden and crispy, about 5 to 6 minutes. Transfer to a plate. (The chicken will not be fully cooked at this point).  

  • Step 6

    Add the onions to the skillet and cook until soft and translucent, about 4 to 6 minutes. Add the garlic and cook for another 30 seconds, stirring occasionally.  

  • Step 7

    Stir into the onions the paprika, cumin, ginger, turmeric, cinnamon, coriander, and 1/2 teaspoon salt. Stir until combined and very fragrant, about 1 minute.  

  • Step 8

    Add the broth mixture and use a wooden spoon to deglaze the pan by scraping up any bits that are stuck to the bottom of the skillet.  

  • Step 9

    Place the chicken, skin-side up, throughout the pan. Cover and simmer for 30 minutes. 

  • Step 10

    Remove the lid and stir in the cilantro, olives, lemon juice and zest. Cover and simmer for 10 more minutes. 

  • Step 11

    Serve over couscous and garnish with additional cilantro and the chopped pistachios. 

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Made Specifically With

All Products
Calories 404
Total Fat 26 g
Sat. Fat 6.3 g
Trans Fat 0 g
Cholesterol 171 mg
Sodium 492 mg
Total Carb 8 g
Dietary Fiber 2 g
Sugar 1 g
Protein 32 g
Vitamin D 2 %DV
Calcium 3 %DV
Iron 12 %DV
Potassium 10 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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