This is another of our evergreens which has not been posted since now. The first title I gave to this recipe was “Tagine En Vitesse De Poulet, Olives Et Citrons Confits” as this is quick version of the this famous Moroccan recipe.
I’ve always the preserved lemons on hand a batch of Maroccan Mix spices, so that this works very quickly for me and in 30 minutes I can serve this delish. If you have time I suggest to cook this for about 1 hours and the chicken will be much softer and the spice will be better combined.
This is not the original recipe, but the taste was great, it’s very light and it remembers us the fabulous meal we had in a beautiful restaurant in Fes (Morocco).
Chicken Tagine with Olives and Preserved Lemons
Moroccan Spice Mix:
- 1 teaspoon ras el hanout spice mix, if available, optional
- ½ teaspoon ground coriander
- ½ teaspoon paprika
- ½ teaspoon ground ginger
- ½ teaspoon turmeric
- 3 teaspoons of Moroccan spice Mix (see above)
- 4 chicken breasts, bones, skin and fat removed, halved (about 500-600 g)
- 2 tablespoons olive oil
- 2 onions, peeled cut in wedges
- ½ cup olives, green pitted ( I also add 2 tablespoons of the brine form the preserved olives)
- 2 tablespoons lemon juice
- ½ cup water
- 1 small preserved lemon sliced or in wedges or to taste (about 50-100 g)
- salt ( about 1/4 teaspoon)
- 1 tablespoon fresh cilantro, chopped
- Heat oil in the skillet.
- Place chicken in the skillet and top with spices.
- Add onions and cook about 5 minutes until onions are lightly browned.
- Add olives, lemon juice, water, sliced preserved lemon.
- Adjust salt and pepper.
- Top with fresh cilantro.
- Cover and cook until through for at least 15 minutes.
- Note: If you cook it longer it will be better, you will need to add some more water.
- Top with more coriander and preserved or fresh lemons if desired.
- Serve with fresh bread.
Ww 5 smart points per portion (calculated as 4 portions in total)