Chicken thighs braise with preserved lemon, olives, ginger, and saffron.
20 min prep 60 min cook
Keeps the screen on · step-by-step guide · built-in timer
Rub the chicken thighs with salt, ginger, and saffron.
Sear the chicken in a tagine pot skin-side down for 6 minutes.
Add the onion and cook for 8 minutes until softened.
Add the chicken stock, preserved lemon, and olives.
Cover and cook over low heat for 45 minutes.
Sprinkle with parsley and serve hot with couscous.
💡 Tip: Searing the chicken skin-side down gives the tagine sauce deeper flavor.
🍽️ Serving suggestion: Serve with couscous, parsley, and warm bread.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~520
kcal calories
38
g protein
18
g carbs
34
g fat
2.8g
Sugar
2.6g
Fiber
1813.2mg
Sodium
3.6g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Very filling, for a really hungry day
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