Olives, lemons, raisins, spices--this chicken tajine is a favorite of ours for Sunday dinners. It's a dish whose flavors improve over a couple of days. The leftovers from Sunday take us into the start of the week with a couple of additional tasty meals.
You can go directly to the printable recipe or I'll show you how to make it step-by-step...
We're going to start by prepping the vegetables, flavorings, and spices (mise en place). This is what the prep will look like when we're done.
~ Vegetables are next. ~
~ From here, you have two choices: you can go outside and grill 4 medium (unboned, skin-on) chicken breasts--about 3 pounds, in which case you'll skip Steps 10, 12, 17 and 18. Or, you can do the "inside" method of cooking them on the stove. We often grill the chicken, which adds a nice bit of smoky flavor. But cooking them in the pan gives the dish some extra-chickeny goodness, so that's what I'll demonstrate here. ~
21) When the vegetables are done simmering, remove ALL the lemon pieces from the tajine. If you cut three lemons into six pieces that means you need to fish out 18 lemon pieces. Leaving the lemon pieces in any longer can make the dish too acidic. We left them in overnight once. Boy, was that a mistake. Talk about pucker-power!
We like serve the tajine with couscous prepared with chicken broth. The tajine is a seriously good party dish because it's actually better the next day and it literally takes 5 minutes to prepare couscous.
Here's what you need to make the couscous. Note the date on the chicken broth...always a good idea to date items to keep them moving through the fridge. Even though they may seem optional, I highly recommended including both the salt and butter in the couscous. Remember, each component of a dish should taste delicious on its own. The amounts below make enough for 4 -6 side servings of couscous to go with the tajine.
Makes 6 to 8 servings.
3 tablespoons olive oil
3 lbs. bone-in (skin-on) chicken breasts, cut in half crosswise
2 onions, diced
1 1/2 tablespoons Hungarian sweet paprika
2 teaspoons ground ginger
1/2 teaspoons turmeric
1/4 teaspoons cayenne pepper powder
3/4 teaspoons cinnamon
3 cups chicken broth
3 lemons each cut into 6 pieces
1 cup golden raisins
1 cup pitted black olives (such as Kalamatas), sliced in half
1 cup pitted green olives, sliced in half
2 medium carrots, peeled and diced
2 medium red bell peppers, diced
2 medium zucchini, diced
- In a large (8 quart) dutch oven, heat the olive oil over medium heat. Add the chicken in batches, browning well, transferring to a plate when done.
- Add the onions to the dutch oven and saute until very soft and turning golden brown, 10 to 15 minutes.
- To the onions, add the spices: paprika, ground ginger, turmeric, cayenne, and cinnamon. Saute the spices with the onions for about 2 minutes.
- Add the chicken stock, scraping up any browned bits from the bottom of the pan. Add the lemon pieces, raisins, olives, and browned chicken. Bring to a simmer and reduce heat to medium low. Cover and gently simmer for 15 minutes, until chicken has just barely lost its pink color.
- Remove the chicken pieces from the pot.
- Add the diced carrots, red pepper, and zucchini. Simmer, uncovered, over medium heat for 10 minutes, just until the vegetables are tender.
- While the vegetables are simmering, remove the cooked chicken from the bone and cut into bite-sized pieces.
- When the vegetables are done cooking remove ALL the lemon pieces from the tajine.
- Add the bite-sized chicken pieces and heat the tajine through.
- Serve with couscous.
I hope you enjoyed this recipe! To view more step-by-step recipes, visit the complete recipe index.
If you'd like to subscribe to future posts, you can do it here.