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.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Teriyaki Chicken Thighs

Recipe courtesy of Ellie Krieger

Zesty Chicken Meatballs

Recipe courtesy of Sunny Anderson

Chicken Summer Rolls

Recipe courtesy of Food Network Kitchen

Raspberry Chicken

Recipe courtesy of Trisha Yearwood

Chicken Broth

Recipe courtesy of Food Network Kitchen

Broiled Chicken With Peppers

Recipe courtesy of Food Network Kitchen

Tropical Chicken Patties

Recipe courtesy of Food Network Kitchen

Herb-Roasted Chicken

Recipe courtesy of Food Network Kitchen

Four-Step Lemon-Onion Chicken

Recipe courtesy of Melissa d'Arabian

Browse Reviews By Keyword

          Latest Stories