dcsimg

Moroccan Chicken Tagine with Preserved Lemons and Olives Recipe

Servings: 4

This uniquely flavored chicken stew is bursting with an unusual blend of flavors. Serve it with warm couscous.

Ingredients:

  • 8 medium chicken thighs, bone in and skin on
  • Salt & pepper
  • 2 Tbsp. olive oil
  • 2 yellow onions, sliced thin
  • 2 cloves garlic, sliced thin
  • 1 tsp. sweet paprika
  • 1 tsp. ground cumin
  • 1 tsp. ground ginger
  • 1 tsp. ground coriander
  • 1 bay leaf
  • Pinch of saffron threads
  • 1/2 teaspoon ras el hanout (a spice blend available at Middle Eastern markets)
  • 1 cinnamon stick, broken in half
  • 2 cups chicken stock
  • 1/2 cup pitted green olives
  • 1 Tbsp. chopped preserved lemon peel (available at Middle Eastern markets)
  • 2 Tbsp. finely chopped cilantro
  • 2 Tbsp. finely chopped parsley

Preparation:

  1. Season chicken with salt and pepper.
  2. Heat oil in large Dutch oven or heavy bottomed pot and add chicken, skin side down. Cook until skin is golden brown.
  3. Remove the chicken and add the onions to the pot.
  4. Cook the onions over low heat until they start to soften.
  5. Add the remaining ingredients, except the chicken stock, and stir well to coat the onions with the spices.
  6. Add the chicken stock to the pot and stir well.
  7. Add the chicken back to the pot.
  8. Bring to a boil and then reduce to a slow, steady simmer and cover.
  9. Cook for about 45 minutes and then add the olives and the lemon peel.
  10. Continue cooking another 20-30 minutes, uncovered, or until the chicken is falling off the bone.
  11. Remove the chicken from the pot and continue cooking the liquid until it reduces to a saucy consistency.
  12. Add the lemon juice, cilantro, and parsley to the sauce.
  13. Serve the chicken with couscous and spoon the sauce on top.

Browse Culinary Arts Schools & Colleges

Refine School Matches
Hide filters
  • SUBJECT

    See More

  • DEGREE

    See More

  • PROGRAM TYPE

  • START TIME

    LOCATION
    Please enter valid US or Canada Zip.
            Results open in new window

            Searching Searching ...

            Matching School Ads
            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            5 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
            Show more [+]
            4 Program(s) Found
            • Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
            • Located in Norfolk and Newport News, Virginia.
            • Offers externship experiences to students for experience in the field.
            • Hosts regular career fairs for employer recruitment.
            • Has student housing available.
            • Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).
            Show more [+]
            • Ranked among the Best Online Bachelor’s Programs in 2015 by U.S. News and World Report.
            • Lets undergrad students try classes before paying any tuition.
            • Has an average class sizes of 18 for undergraduate and 13 for graduate-level courses.
            • Offers numerous scholarship opportunities that can help students save up to $750 per term on their tuition.
            • Tends to educate degree-seeking online and campus-based students who are adult learners with families and students who work while pursuing higher education.
            Show more [+]
            Good for Working Adults
            • Online Courses
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            2 Program(s) Found
            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
            Show more [+]
            5 Program(s) Found
            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
            Show more [+]
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            2 Program(s) Found
            • Students get real-world experience through the required externship at the end of the program.
            • Curriculum includes laboratory sessions, academic preparation and hands-on experience.
            • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
            • Accredited by the American Culinary Federation (ACF).
            • Has campuses in Melbourne, Sarasota, and Tallahassee, Florida
            Show more [+]