Chicken, Olive and Lemon Tagine

Today was the first day I felt that wonderful Fall chill in 

the air!  The feeling that makes you want to cook up some 

soup or a pot of chili.  Since I had chicken on hand, I decided to make 

some chicken stew. A big bowl with steaming rice and then lots 

of savory spicy flavors poured over the top was just the 

thing I was wanting for dinner. 

I love baking a tagine with the Mediterranean flavors

of olives and preserved lemons. Lots of fresh parsley to 

balance out all the other spices. 

It is that time of year to cook up something warm and delicious.

The type of food that gives a permeating scent in the house of 

all that is good in the kitchen. 

Go pull out your Dutch oven and get started!

As Always,

ENJOY!

Recipe Source: Saveur

Ingredients

3 tbsp. olive oil

6 whole chicken legs

Kosher salt and freshly ground black pepper, to taste

2 large yellow onions, sliced

2 tbsp. ground coriander

2 tsp. ground white pepper

2 tsp. ground ginger

1 tsp. ground turmeric

¹⁄₂ tsp. crushed saffron threads

1 ¹⁄₂ cups chicken stock

6 oz. green olives, cracked

2 tbsp. unsalted butter

1 tbsp. finely chopped parsley

2 tsp. finely chopped cilantro

2 jarred preserved lemons, cut into slices

Instructions

Heat oven to 350°. Heat oil in an 8–qt. Dutch oven over medium-high heat. Season chicken with salt and pepper; add to pot and cook, turning, until browned, 12 to 15 minutes. Transfer chicken to a plate. Add onions to pot; cook until golden, 10 to 12 minutes. Add spices; cook for 2 minutes. Return chicken to pot with stock; boil. Bake chicken, covered, until tender, 35 to 40 minutes. Stir in olives, butter, parsley, cilantro, and lemons into pot, and cook for 6 minutes. Serve with rice or flatbread.