Recipe courtesy of Melissa d'Arabian
Save Recipe Print
Chicken Tagine
Total:
1 hr 15 min
Prep:
15 min
Cook:
1 hr
Yield:
4 servings
Level:
Easy
Total:
1 hr 15 min
Prep:
15 min
Cook:
1 hr
Yield:
4 servings
Level:
Easy

Ingredients

Lemon Confit:

Directions

Pat the chicken dry, and season well with salt and pepper.

Heat the butter and olive oil in a Dutch oven over medium-high heat, and brown the chicken on all sides. Add the onion, ginger, turmeric, cinnamon, and cook until onion is translucent, about 3 minutes. Season with salt and pepper, and add the garlic and stir for a minute. Increase heat and deglaze with wine, stirring, and allowing it to bubble. Add the broth and bring to a boil. Lower the heat, and cover and simmer gently for 45 minutes, then remove the chicken and set aside.

To the sauce, add the lemon, olives, parsley, and cilantro and then return the chicken to the pot. Heat for 5 more minutes and serve over couscous.

Lemon Confit:

Place the lemons, 2 to 3 tablespoons salt, peppercorns, and lemon juice in a quart jar and cover with water. Store chilled for 3 weeks.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Chicken Poppy Seed Salad Sandwiches

Recipe courtesy of Trisha Yearwood

Oven Fried Chicken

Recipe courtesy of Ellie Krieger

Marinated Chicken Thighs

Recipe courtesy of Marc Forgione

Chicken Tortilla Casserole

Recipe courtesy of Ree Drummond

Chicken Cordon Bleu Casserole

Recipe courtesy of Ree Drummond

Chicken Marsala

Recipe courtesy of Tyler Florence

Chicken Fried Steak with Gravy

Recipe courtesy of The Neelys

Teriyaki Chicken Wings

Recipe courtesy of Tyler Florence

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.