French
Tajine de Poulet au Citron (Chicken Tajine with Preserved Lemon and Olives)
Tajine de Poulet au Citron (Chicken Tajine with Preserved Lemon and Olives) is French home cooking, eaten at dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 2 lb bone-in chicken thighs
- 3 tbsp olive oil
- 1 large onion, sliced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1 pinch saffron threads
- 1 preserved lemon, quartered and pulp removed
- 1/2 cup green olives
- 1.5 cups chicken broth
- 2 tbsp fresh cilantro, chopped
- 1.5 cups couscous
- 1 tsp salt
- 1/4 tsp black pepper
How to cook it
- Heat the olive oil in a wide, heavy pot and brown the chicken thighs on both sides over medium-high heat, about 8 minutes total, then remove them to a plate.
- Add the onion to the pot and cook over medium heat for 5 minutes, until softened, then stir in the garlic, ginger, cumin, turmeric, cinnamon and saffron and cook for 1 minute, until fragrant.
- Return the chicken to the pot, add the preserved lemon and chicken broth, bring to a simmer, cover, and cook for 30 to 35 minutes, until the chicken is very tender.
- Stir in the green olives and simmer uncovered for 5 minutes more to let the sauce reduce slightly, then season with the salt and pepper.
- Meanwhile, bring 1.5 cups of water to a boil, pour it over the couscous in a heatproof bowl, cover, and let it stand for 5 minutes, then fluff with a fork.
- Spoon the couscous onto a platter, arrange the chicken and sauce over the top, and scatter the cilantro over everything before serving.
Serve it with
A French dinner is a plate rather than a single dish. These are the courses that normally sit beside Tajine de Poulet au Citron (Chicken Tajine with Preserved Lemon and Olives), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Tajine de Poulet au Citron (Chicken Tajine with Preserved Lemon and Olives) carries gluten. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | Yes | Blanc de Poulet Grille et Haricots Verts (Grilled Chicken Breast with Green Beans) |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Hearty
- Protein
- High
- Protein quality
- Complete
- Food groups it covers
- Meat or fish, Vegetables, and Grains
- How this was set
- Hand audited
When to cook it
Tajine de Poulet au Citron (Chicken Tajine with Preserved Lemon and Olives) takes about 60 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at dinner. Nothing in the calendar rules it out, so it is a year round dish.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on chicken, couscous, preserved lemon, and olive.
From the same kitchens
More cooking from France.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.