Chicken-Lemon-Olive-Tagine part #1

green olives

🥗Healthier: kalamata olives

💰Cheaper: canned black olives

Kalamata olives provide a richer flavor, while canned olives are more affordable.

chicken

🥗Healthier: skinless chicken breast

💰Cheaper: chicken thighs

Chicken thighs are often cheaper and more flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is a budget-friendly alternative.

chicken broth

🥗Healthier: homemade broth

💰Cheaper: water with bouillon cubes

Homemade broth is healthier, while bouillon cubes are a cost-effective option.

Mix spices: 2 teaspoons paprika, 1 teaspoon ground ginger, turmeric, cumin, cinnamon, and black pepper together.

Coat chicken thighs with the spice mixture and let sit for 30-45 minutes.

Heat tagine on medium heat and add 2 capfuls of olive oil.

Add chopped onion and 3 garlic cloves to the tagine without browning them.

Let the onion and garlic cook together for about 15 minutes.

Prepare preserved lemons by scraping out the pulp and rinsing the skins to reduce saltiness.

Slice preserved lemon skins thinly for later use.

Add green olives, raisins, and spiced chickpeas to the tagine after the chicken has cooked for a while.

Cover the tagine with the lid and let it cook.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens