Spiced Chicken Tagine with Preserved Lemon and Olives

Name: Spiced Chicken Tagine with Preserved Lemon and Olives
Prep time: 30 min
Cook time: 1 h 15 min
Yield: 8
Cuisine: Moroccan,
Ingredients: 1 tbsp McCormick® Paprika; 1 tsp McCormick® Black Pepper, Ground; 1 tsp McCormick® Cinnamon, Ground; 1 tsp McCormick® Cumin, Ground; 1 tsp McCormick® Ginger, Ground; 1 tsp salt; 1/4 cup flour; 2 1/2 pounds chicken parts skin removed; 2 tbsps olive oil; 2 medium onions thinly sliced; 3 carrots cut diagonally into 1/2-inch slices; 1 tbsp minced fresh garlic; 2 large Yukon gold potatoes cut into 1-inch chunks; 1 cup Greek cracked green olives; 1 preserved lemon cut into 8 wedges; 4 tbsps chopped fresh cilantro divided; 4 tbsps chopped fresh parsley divided; 2 McCormick® Bay Leaves; 1 1/2 cups chicken stock

This chicken tagine recipe will fill your kitchen with the wonderful aromas of Moroccan cuisine. "Tagine” refers to both the Moroccan braised dish and the traditional vessel it’s prepared in. If you don’t own one, you can use a Dutch oven to slow-cook the c... Read More Read Less

30m

PREP TIME

1hr 15m

COOK TIME

287

CALORIES

19

INGREDIENTS

Servings: 8

Ingredients

1 tablespoon McCormick® Paprika
1 teaspoon McCormick® Pure Ground Black Pepper
1 teaspoon McCormick® Ground Cinnamon
1 teaspoon McCormick® Ground Cumin
1 teaspoon McCormick® Ground Ginger
1 teaspoon salt
1/4 cup flour
2 1/2 pounds chicken parts, skin removed
2 tablespoons olive oil
2 medium onions, thinly sliced
3 carrots, cut diagonally into 1/2-inch slices
1 tablespoon minced fresh garlic
2 large Yukon gold potatoes, cut into 1-inch chunks
1 cup Greek cracked green olives
1 preserved lemon, cut into 8 wedges
4 tablespoons chopped fresh cilantro, divided
4 tablespoons chopped fresh parsley, divided
2 McCormick® Bay Leaves
1 1/2 cups chicken stock

KEY PRODUCTS

INSTRUCTIONS

1 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.
2 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.
3 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.