Chicken and Onion Tagine with Lemons and Green Olives


For the first night of Hanukkah, we made latkes and this chicken and onion dish from Saveur Magazine. The green olives and lemon add a distinctive taste and anything with saffron is pleasing. This is a great Saturday or Sunday night dinner.

Chicken & Onion Tagine Ingredients
Chicken & Onion Tagine Ingredients

Spice paste of garlic, cumin, parika and turmeric
Spice paste of garlic, cumin, parika and turmeric

Make a spice paste marinade  Using the flat side of a knife, chop and smash 6 cloves garlic and 1 tbsp kosher salt together on a cutting board, forming a smooth paste. Move the paste to a large bowl and stir in 2 tsp crushed cumin seeds, 1 tsp paprkia, and a tsp ground turmeric. Then stir in 3 tbsp olive oil and toss in 4 skinless bone-in chicken thighs and 4 skinless bone-in chicken drumsticks.

Toss chicken drumsticks until evenly coated
Toss chicken drumsticks until evenly coated

Toss thoroughly until it’s all evenly coasted, cover the bowl with plastic wrap, and marinate in the fridge for 4 hours.

Brown the Chicken Pieces
Brown the Chicken Pieces

Brown the chicken Heat 2 tbsp olive oil in an 8 qt dutch oven (or large tagine) over medium-high heat. Add enough chicken pieces to cover the bottom but not crowd them, and cook, turning once, until golden brown on both sides. About 10 minutes. Set aside on a plate. Do the next batch of chicken until they’re all browned.

Cook it all down
Cook it all down

Cook it down Add 1 tsp crushed saffron threads and 4 medium yellow onions, cut into 12 wedges each. Season with salt and pepper, and simmer until the onions are soft. About 15 minutes. Put the chicken back in the pot, along with 1 thinly sliced lemon (seeds removed) and a cup of water. Bring to a boil, reduce the heat to medium low, and cook, covered, until the chicken is cooked through. About 40 minutes.

Chicken and onion tagine with olives and lemon
Chicken and onion tagine with olives and lemon

Remove from the heat and scatter olives and cilantro over the chicken. Serve with rice, if you’d like.

Ingredients

  • 1 tbsp kosher salt (and more to taste)
  • 6 cloves roughly chopped garlic
  • 2 tsp cumin seeds (crushed)
  • 1 tsp paprika
  • 1 tsp ground tumeric
  • 5 tbsp olive oil
  • 4 skinless bone-in chicken thighs
  • 4 skinless bone-in chicken drumsticks
  • 1 tsp crushed saffron threads
  • 4 medium yellow onions
  • freshly ground black pepper
  • 1 lemon, thinly sliced crosswise (seeds removed)
  • 1 1/4 cups pitted green olives
  • 1/3 cup finely chopped cilantro
  • rice (if you’d like to eat it with rice)

Published by

Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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