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Chicken Tagine


Preserved lemons and kalamata olives spike this one-skillet dish. Serve with flatbread, or over rice.

Servings: 8

Time: 4-5 hrs


  • 1 whole chicken, cut into 8 pieces
  • 3 onions
  • 1 cinnamon stick
  • 1/3 cups pitted kalamata olives
  • 3 preserved lemons
  • 1 cup chicken stock
  • 1/4 cups lemon juice
  • Parsley for garnish

Spice Mix

  • 5 cloves garlic
  • 1/2 tsp ginger
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp tumeric
  • salt and pepper


  1. Rub chicken with spice mix, refrigerate and allow to marinate for 3-4 hours.

  2. On medium-high heat, brown chicken on all sides in a heavy skillet, then remove. Add onions to skillet and cook until browned.

  3. Add chicken back into skillet; top with olives, cinnamon and lemons.

  4. Pour stock and lemon juice over skillet mixture. 

  5. Cover and place over low heat for about 30 minutes. Garnish with parsley.

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