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Chicken and Preserved Lemon Tagine

If you have preserved lemons, green olives, chicken, and an onion, you have the base for an insanely simple and delicious weeknight meal!
Course Main Course
Prep Time 5 minutes
Cook Time 25 minutes
Author Launie Kettler

Ingredients

  • 1 1/2 tablespoons olive oil
  • 1 3/4 teaspoons turmeric
  • 1 teaspoon paprika
  • 1 teaspoon Aleppo pepper flakes
  • 3/4 teaspoon hot smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon crushed saffron (Note: If you don’t have saffron on hand, just up theturmeric to 2 teaspoons.)
  • 2 medium thin chicken breasts, pounded out to 1/2-inch thickness
  • 1 small yellow onion, thinly sliced
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup chicken broth
  • 1/4 cup dry vermouth, dry white wine, or water
  • 2 tablespoons diced preserved lemons (Note:Some people just use the flesh, some people just use the rind, I use the wholething, and I don’t rinse it. So, your preference is your preference here.)
  • 1/4 cup roughly chopped green olives
  • Cilantro, for garnish

Instructions

  • Heat the olive oil in a large skillet over medium heat untilit shimmers.
  • In a small bowl combine the turmeric, paprika, hot smokedpaprika, Aleppo flakes, salt, and saffron.
  • Coat both sides of the chicken with the spice mixture.
  • Place the chicken in the pan, and cook for 5-7 minutes, oruntil well browned.
  • Flip, and cook for an additional 3-5 minutes, or until themeat registers 165 degrees with a meat thermometer.
  • Remove chicken to a plate, and tent with foil.
  • Add onions to the pan and season with pepper. Sauté for 3minutes, or until just beginning to soften.
  • Stir in the broth, vermouth, dry wine, or water andpreserved lemons.
  • Simmer for 5-7 minutes, or until the liquid has reducedslightly and the onions are cooked through.
  • Add the chicken and olives to the pan.
  • Cook until chicken has warmed back through.
  • Garnish with cilantro.