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This is a Moroccan-inspired braised chicken dish with olives, dried figs, and preserved lemons. This recipe is great with some broad egg noodles that have been tossed with extra-virgin olive oil and some freshly chopped parsley.


Recipe Summary

30 mins
1 hr 20 mins
1 hr 50 mins


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Season chicken with 1 tablespoon olive oil, salt, and pepper.

  • Heat remaining oil in a tagine over medium heat. Sear chicken in the hot oil until browned, 5 to 7 minutes; remove and set aside. Add onion, coriander, cumin, and bay leaf and cook, stirring constantly, for 10 minutes. Make sure to scrape the brown bits from the bottom while stirring; add a little water if needed.

  • Stir tomatoes, figs, olives, garlic, and lemons into the tagine. Cook for an additional 5 minutes. Add the seared chicken and pour in white wine. Bring to a boil while scraping the browned bits off the bottom of the pan with a wooden spoon. Reduce the wine by half, 10 to 15 minutes. Pour in enough chicken broth to fill the tagine only halfway up the sides of the chicken.

  • Bring to a boil; reduce heat to low and cover. Cook until the meat on the legs is no longer pink and pulls away from the bone, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove the tagine from the heat and mix in parsley. Check seasonings and serve.

Cook's Note:

Use homemade chicken stock or one that is very low in sodium.

Nutrition Facts

443 calories; protein 40.2g; carbohydrates 31.7g; fat 16.7g; cholesterol 114.7mg; sodium 4596.9mg. Full Nutrition