How To Make Chicken Tagine with Lemons, Olives & Pomegranate
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Serves:
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 preserved lemon, rind only, thinly sliced
- 1 cup green olives, pitted
- 1 cup chicken broth
- 1/4 cup pomegranate juice
- 1/4 cup pomegranate arils (seeds)
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
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Season the chicken thighs with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken thighs, skin side down, and cook until golden brown, about 5 minutes. Flip the chicken and cook for an additional 5 minutes. Remove the chicken from the skillet and set aside.
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Reduce the heat to medium and add the sliced onion to the skillet. Cook until softened and lightly browned, about 5 minutes. Add the minced garlic, ground cumin, coriander, ginger, and turmeric. Cook for 1 minute, stirring constantly.
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Return the chicken thighs to the skillet, skin side up. Add the preserved lemon slices, olives, chicken broth, and pomegranate juice. Bring the mixture to a simmer, then cover and cook for 45 minutes, or until the chicken is cooked through and tender.
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Remove the chicken from the skillet and keep warm. Increase the heat to high and cook the sauce until thickened and reduced by half, about 5 minutes. Stir in the pomegranate arils.
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Serve the chicken tagine with the sauce spooned over the top. Garnish with fresh cilantro.
Nutrition
- Calories : 350kcal
- Total Fat : 17g
- Saturated Fat : 3g
- Cholesterol : 86mg
- Sodium : 700mg
- Total Carbohydrates : 13g
- Dietary Fiber : 3g
- Sugar : 7g
- Protein : 34g
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