You don’t really need a Tagine to make this flavourful dish. A pot or casserole with a lid will do just fine!
Sorry to my Moroccan friends for not using green olives but the Kalamata are meaty, salty and keep their texture after an hour of cooking.
Chicken Tagine with Figs and Kalamata Olives
Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!
Here you can find more of my recipes with Chicken.
Chicken Tagine with Figs and Kalamata Olives
Servings: 4 People
Ingredients
- 1 small Chicken , cut in chunks, skin on
- 2 large Potatoes , Spunta variety, peeled and cut in chunks
- 8 Figs , dried, quartered
- 12 Kalamata Olives , pitted
- 1 Yellow Onion , halved and thinly sliced
- 1 Lemon Confit/Preserved , chopped
- 40 ml Lemon juice
- 2 tablespoons EVOO , Extra Virgin Olive Oil
- 3 cloves Garlic , finely sliced
- 1 inch Ginger , sliced
- 1 Red Chilli Pepper , sliced
- 1 teaspoon dry Cinnamon , ground
- 1 ½ teaspoons dry Cumin , ground
- ¾ teaspoon Turmeric , ground
- 3 teaspoons Sweet Smoked Paprika , ground
- 750 ml Chicken Broth , Bouillon
- 2 teaspoons Sea Salt
- 1 teaspoon freshly ground Black Pepper
Instructions
- In a large pot or casserole on high heat add the oil and heat for a minute. Sprinkle some salt all over the chicken pieces and sear for 5 minutes tossing occasionally. Remove from the pot and keep aside.
- In the same pot add the onions, reduce the heat to medium and sauté for 3 minutes until softened. Toss in the garlic, ginger and the chilli pepper and sauté for another minute until fragrant. Season just a bit with the salt and pepper and add the cinnamon, cumin, turmeric and paprika and sauté for 1 more minute.
- Add the confit lemons along with the lemon juice, the figs and the olives and stir for a minute while scrapping the bottom of the pot for any bits of ‘flavour’. Add the broth and return the chicken along with the potatoes to the pot. Put the lid on and simmer for 50 minutes, turning occasionally.
- Remove the chicken pieces and the potatoes to a serving platter and increase the heat with the sauce and thicken for about 10 minutes. Taste and season accordingly and pour the sauce all over the chicken pieces.
