Take a trip to Morocco. This recipe for a low-fat Chicken Tagine with Preserved Lemon, Olives, and Thyme is delicious, low-fat, and super easy to make. You can use a traditional tagine, heavy casserole or Dutch oven.
11-inch piece fresh ginger, rough chop (about 1 tablespoon)
1cupcilantro leaves and stems
Pinchsaffron
Juice of 1 lemonabout 3 tablespoons
2tablespoonsextra virgin olive oil
Salt and freshly ground pepper
For the Tagine
8bone-in chicken thighs
Salt and freshly ground pepper
1tablespoonGhee or 1 tablespoon extra virgin olive oil with 1 teaspoon unsalted butter added
2preserved lemonsskin only, remove the inside lemon flesh, cut into strips
1cupolivespreferably cracked green olives with pits
4sprigs fresh thyme or 1 - 2 teaspoons dried
1sprig fresh thyme for serving
Instructions
Place all the marinade ingredients into the bowl of a food processor and process until finely chopped. Remove the skin from the chicken thighs.
Place the thighs into a non-reactive dish, or plastic zip-top bag. Pour the marinade over and rub it well into the chicken. Cover, or seal, and refrigerate for 1 - 2 hours. Do not go longer than 2 hours or the marinade will start to make the chicken pieces soft.
After you chicken has marinaded, remove the thighs from the marinade, reserving the marinade; scrape any pieces of the marinade from the chicken pieces and season them with salt and freshly ground pepper.
Heat your cooking vessel, be it tagine (only if it's rated for stove-top use), heavy casserole pot or Dutch oven over medium-high heat; add the ghee or oil and butter; when hot, add the chicken pieces and brown for about 5 minutes. Pour over the marinade and add water as needed to have the liquid about half-way up the sides of the meat. Add half of the thyme. Bring to a simmer, reduce heat, cover with a lid and simmer for about 45 minutes, turning the chicken occasionally.
After the 45 minute cooking time; add the preserved lemon along with the olives. Place the remaining thyme sprigs over the top, or sprinkle over the dried thyme. Cover and simmer 15-20 minutes further. Remove the leaves from the remaining thyme sprig and sprinkle over. (If using dried, skip this step). Taste and adjust seasonings. Serve into warmed wide bowls.
Notes
Do not marinate for more than 2 hours or the texture of the chicken will be compromised.