Chicken Tagine With Prunes And Olives Nyt Recipe

Name: Chicken Tagine With Prunes And Olives Nyt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 chicken thighs with bone and skin (or one cut up chicken); Salt and black pepper; 1 medium onion, finely chopped; 1 tablespoon minced garlic; 1 teaspoon smoked paprika, the hotter the better; 1 teaspoon ground cumin; 18 pitted prunes (or dried mixed berries); 36 pitted picholine or other green olives; 1 cup chicken stock; 1 tablespoon unsalted butter; 1 lemon, zest removed in thin strips; 1 tablespoon finely chopped fresh mint leaves ( or parsley)

Servings: persons

10 chicken thighs with bone and skin (or one cut up chicken)
Salt and black pepper
1 medium onion, finely chopped
1 tablespoon minced garlic
1 teaspoon smoked paprika, the hotter the better
1 teaspoon ground cumin
18 pitted prunes (or dried mixed berries)
36 pitted picholine or other green olives
1 cup chicken stock
1 tablespoon unsalted butter
1 lemon, zest removed in thin strips
1 tablespoon finely chopped fresh mint leaves ( or parsley)

1
1. Dry chicken and season with salt and pepper. Heat a large, heavy skillet, preferably cast iron, to very hot. Add chicken (in batches if necessary) skin side down, and sear until skin is golden brown. Remove chicken when browned (do not turn it) and set aside.
2
2.Discard all but a thin film of fat from the pan. Add onion and garlic and saute on low until soft. Stir in paprika and cumin, cook about a minute and then add prunes, olives, stock and butter. Cook, stirring, about 5 minutes. Season with salt and pepper. Transfer contents of pan to a 12- to 14-inch tagine, saute pan or casserole. Place chicken on top, skin side up.
3
3.Cover and cook on medium-low heat about 40 minutes, until chicken is cooked through. Serve immediately or set aside to be reheated. To serve, scatter lemon zest and mint over the chicken, squeeze juice of the lemon on top and bring tagine to the table covered.

596

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 12 ingredients. The key ingredients include: 10 chicken thighs with bone and skin (or one cut up chicken), Salt and black pepper, 1 medium onion, finely chopped, 1 tablespoon minced garlic, and more.

Yes, Chicken Tagine With Prunes And Olives Nyt 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 Prunes And Olives Nyt

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions