No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants
Recipe
Tagine Of Chicken With Preserved Lemons And Cerignola Olives

Tagine Of Chicken With Preserved Lemons And Cerignola Olives

This chicken dish is full of flavor and easy to make.

  • Prep Time: 10 minutes
  • Total Time: 1 1/2 hours
  • Yield: 4

Ingredients

  • 4 to 6 pieces bone-in chicken, such as legs and thighs
  • Juice from 1/2 lemon
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup olive oil
  • 2 medium yellow onions, thinly sliced
  • 3 cloves garlic, crushed
  • 1/4 teaspoon saffron threads
  • 1/2 teaspoon ground ginger
  • 2 tablespoons chopped preserved lemon peel
  • 1 cup pitted, sliced Cerignola olives
  • 1 1/2 cups chicken stock or canned low-sodium chicken broth
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 cup chopped fresh flat-leaf parsley leaves
  • Steamed couscous or rice, for serving

Directions

  • Rub chicken with lemon juice and season with salt and pepper. Heat olive oil in a large Dutch oven or tagine over medium-high heat. Add chicken and brown for 4 to 6 minutes per side. Add onions, garlic, saffron, ginger, preserved lemon, olives, and stock, taking care that chicken is covered with herbs and onions. Cover pan and cook over medium-low heat for 1 hour 15 minutes. Add cilantro and parsley and cook for an additional 15 minutes, until chicken begins to fall from the bone.

  • Transfer chicken to a serving platter. Spoon sauce over chicken and serve immediately with couscous.