Chicken Tagine with Preserved Lemons, Olives, and Toasted Orzo

A flavorful and aromatic chicken tagine featuring the bright tang of preserved lemons and the salty bite of olives, served with nutty toasted orzo instead of traditional couscous.

Prep Time

15 minutes

Total Time

60 minutes

Calories

685 kcal

Difficulty

Medium

Equipment

4 items

Cost

£3.13/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Ingredients

Servings

8Chicken Thighs(Bone-in, skin-on or skinless, bone-in)

£6.00

2tablespoonsOlive Oil

£0.25

1mediumYellow Onion(Chopped)

£0.50

4clovesGarlic(Minced)

£0.20

1tablespoonGinger(Grated fresh ginger)

£0.30

1teaspoonTurmeric(Ground)

£0.15

1teaspoonCumin(Ground)

£0.10

0.5teaspoonCinnamon(Ground)

£0.05

PinchSaffron Threads(Optional, soaked in 2 tablespoons warm water)

£1.50

1.5cupsChicken Broth(Low Sodium)

£0.75

0.5Preserved Lemon(Rinse well, pulp removed, rind finely chopped)

£0.75

0.5cupGreen Olives(Pitted, halved)

£0.80

0.3cupFresh Cilantro(Chopped, for garnish)

£0.40

1cupOrzo Pasta

£0.60

1tablespoonButter

£0.15

To TasteSalt

To TasteBlack Pepper

Total Cost

£12.50

£3.13 per serving

Instructions

1.
Season the chicken thighs generously with salt and pepper.
2.
Heat 1 tablespoon of olive oil in a large Dutch oven or tagine over medium-high heat. Brown the chicken thighs on all sides, about 3-4 minutes per side. Remove the chicken from the pot and set aside.
3.
Add the remaining tablespoon of olive oil to the pot. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
4.
Stir in the turmeric, cumin, and cinnamon. Cook for 30 seconds, stirring constantly, until fragrant.
5.
Pour in the chicken broth and add the saffron threads (if using). Bring to a simmer, scraping up any browned bits from the bottom of the pot.
6.
Return the chicken thighs to the pot. Reduce heat to low, cover, and simmer for 30-40 minutes, or until the chicken is cooked through and tender. The internal temperature should reach 165°F (74°C).
7.
While the chicken is simmering, prepare the orzo. Heat butter in a skillet over medium heat. Add orzo and cook, stirring constantly, until golden brown and toasted, about 5-7 minutes.
8.
Add the toasted orzo to the chicken tagine for the last 10 minutes of cooking time so that it can absorb the sauce and cook through.
9.
Stir in the chopped preserved lemon and olives. Simmer for another 5 minutes to allow the flavors to meld.
10.
Taste and adjust seasoning as needed.
11.
Garnish with fresh cilantro before serving. Serve hot.

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My Notes

Nutrition Information

Nutrition per serving (450g)

685 kcal / 2866 kJ

Carbs

35g

13% of RDA

Fat

40g

57% of RDA

Protein

48g

96% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

5 g

6% of RDA

Sodium

850 mg

37% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For a richer flavor, use bone-in, skin-on chicken thighs. You can also remove the skin after browning if desired.

If you don't have preserved lemons, you can substitute with the zest and juice of one lemon, but the flavor will be slightly different.

Serve with a dollop of plain yogurt or a sprinkle of chopped almonds for added flavor and texture.

Cooking Equipment

Large Dutch Oven or Tagine

Large Skillet

Cutting Board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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