Chicken Tagine with Herbs and Harissa Olives Recipe

Name: Chicken Tagine with Herbs and Harissa Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 mint sprigs; One 4-pound chicken, liver trimmed and chopped; 1 small onion, finely chopped; 3 garlic cloves, minced; 1 1/2 cups parsley leaves; 1 cup cilantro leaves; 1 tablespoon salted butter; 2 teaspoons ground coriander; 1 teaspoon turmeric; 1 teaspoon ground ginger; Pinch of saffron threads; Kosher salt; Pepper; 1/2 preserved lemon, rind only, finely chopped; 2 tablespoons extra-virgin olive oil; 1 cup pitted green olives; 1 tablespoon harissa paste; Crusty bread, for serving

Servings: persons

3 mint sprigs
One 4-pound chicken, liver trimmed and chopped
1 small onion, finely chopped
3 garlic cloves, minced
1 1/2 cups parsley leaves
1 cup cilantro leaves
1 tablespoon salted butter
2 teaspoons ground coriander
1 teaspoon turmeric
1 teaspoon ground ginger
Pinch of saffron threads
Kosher salt
Pepper
1/2 preserved lemon, rind only, finely chopped
2 tablespoons extra-virgin olive oil
1 cup pitted green olives
1 tablespoon harissa paste
Crusty bread, for serving

1
In a small saucepan, cover the mint with 1 cup of water and bring to a boil.
2
Remove the pan from the heat and let stand for 15 minutes.
3
Strain the tea into a small bowl and let cool.
4
In a large pot, rub the mint tea all over the chicken.
5
Add the onion, garlic, parsley, cilantro, butter, coriander, turmeric, ginger, saffron and enough water to cover the chicken.
6
Season with salt and pepper and bring to a simmer.
7
Reduce the heat to moderately low and simmer gently until the chicken is tender but not falling off the bone, about 45 minutes.
8
Transfer the chicken to a rack set over a rimmed baking sheet.
9
Strain the chicken cooking broth into a bowl; reserve the solids.
10
In the pot, combine the solids with 8 cups of the broth.
11
Add the chicken liver and the preserved lemon and bring to a boil.
12
Cook over moderate heat until thickened to a loose, sauce-like consistency, about 30 minutes.
13
Season with salt and pepper.
14
Meanwhile, preheat the oven to 425.
15
Rub the chicken all over with the oil.
16
Roast for about 30 minutes, until golden and crisp.
17
Let rest for 10 minutes before carving.
18
In a bowl, toss the olives with the harissa until evenly coated.
19
Serve the chicken with the sauce, harissa olives and crusty bread.

264

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 mint sprigs, One 4-pound chicken, liver trimmed and chopped, 1 small onion, finely chopped, 3 garlic cloves, minced, and more.

Yes, Chicken Tagine with Herbs and Harissa Olives falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Tagine with Herbs and Harissa Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions