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White plate with two cooked bone-in chicken thighs sitting in a thin brown sauce with whole cracked green olives, sliced preserved lemons, fresh parsley sprigs, and plenty of spices and black pepper. Background is a decorative teal and blue woven silk fabric with leafy greenery, two fresh lemons, and a fork.

Alise's Chicken Tagine with Olives

Chicken tagine baked in a Dutch Oven results in a tender meat with rich sauce full of olives and savory spices.
5 from 1 vote
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Course Main Course
Cuisine African, Ebou Dari, Moroccan, Wheel of Time
Servings 4 servings

Equipment

  • 1 6-8 quart Dutch Oven pot

Ingredients
  

  • 3 tbsp. olive oil or avocado oil
  • 6 bone-in chicken legs or 4 bone-in chicken thighs about 2 lbs
  • Kosher salt and freshly ground black pepper to taste
  • 2 large yellow onions sliced
  • 1 ½ cups chicken stock
  • 6 oz. green olives cracked
  • 2 tbsp. butter or dairy-free butter
  • 1 tbsp. finely chopped parsley
  • 2 tsp. finely chopped cilantro
  • 1 preserved lemon sliced thinly (optional)

Spice Mix:

  • 2 tbsp. ground coriander
  • 2 tsp. ground white pepper or black pepper
  • 2 tsp. ground ginger
  • 1 tsp. ground turmeric

For Serving

  • Crusty bread, couscous, or pasta (optional)

Instructions
 

  • Heat oven to 350° F.
  • Measure all spices for Spice Mix into a small bowl. Stir together. Set aside.
  • Heat oil in an 6-8–qt. Dutch oven over medium-high heat. Season chicken with salt and pepper; add to pot and cook, turning, until browned, 10 to 15 minutes. Transfer chicken to a plate. (It will not be cooked through at this point, it gets cooked the rest of the way in the oven)
  • Add onions to the hot oil in the pot; cook until golden, 10 to 12 minutes.
  • Add Spice Mix; cook for 2 minutes.
  • Return chicken to pot with stock; boil.
  • Bake chicken, covered, until tender and fully cooked, 30 to 35 minutes.
  • Stir in olives, butter, parsley, lemon (if using), and cilantro into pot, and cook for 6 minutes. Serve with crusty bread, couscous, or pasta.
Keyword dairy-free
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