“Tagine” refers to both the Moroccan braised dish and the traditional vessel it’s prepared in. If you don’t own a tagine, you can use a Dutch oven to slow cook the chicken and vegetables with fragrant spices, preserved lemon, and green olives.
- Mix paprika, pepper, cinnamon, cumin, ginger, and salt. Mix 1 tablespoon of the spice mixture with flour in shallow dish. Coat chicken with flour mixture. Reserve remaining spice mixture. Heat oil in 4- to 6-quart Dutch oven on medium-high heat. Add chicken; cook 7 minutes or until chicken is browned on both sides. Remove chicken from pan. Set aside.
- Stir onions, carrots, garlic, and remaining spice mixture into pan. Cook and stir 5 minutes or until onions are lightly browned. Return chicken to pan. Add potatoes, olives, preserved lemon, 2 tablespoons each of the cilantro and parsley, bay leaves, and stock
- Bring to boil. Reduce heat to low; cover and simmer 1 hour or until chicken and potatoes are tender. Sprinkle with remaining 2 tablespoons each cilantro and parsley. Serve with cooked couscous, if desired.
- Recipe type: Entrees
- Cuisine: Moroccan
- Prep time: 30 minutes
- Total time: 1 1/4 hours
- NUTRITION INFORMATION (per serving)
- Calories: 287 cal
- Sodium: 953 mg
- Carbohydrates: 25 g
- Protein: 22 g