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Chicken, Oranges and Mixed Olives Tagine

Christine Dutton
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Prep Time 30 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours 5 minutes
Servings 8
Calories 424 kcal

Ingredients
  

  • 2 pounds chicken thighs, cut into bite sized pieces
  • 3 tbsp. extra virgin olive oil
  • 1 large orange, sliced thinly
  • 1 cup green olives, pitted
  • 1 cup kalamata olives, pitted
  • 4 sweet peppers, cut into wide strips (yellow, red or orange)
  • 3 red onions, cut into quarters
  • 10 cloves garlic, pressed
  • 3 tbsp. tomato paste
  • 2 tbsp. honey
  • 2 tbsp. pomegranate molasses
  • 2 tbsp. Dijon mustard
  • 2 tsp garam masala
  • 1/2 tsp ground ginger
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • Salt and pepper to taste

Instructions
 

  • Preheat oven to 350 degrees F.
  • In a bowl, stir together tomato paste, honey, pomegranate molasses, Dijon mustard, and spices.
  • On the stove top, add olive oil to large Dutch oven and heat olive oil. Add chicken pieces and sauté until just cooked on the outside.
  • Add the vegetables, olives and oranges to the chicken and then add the spice mixture. Stir well.
  • Cover and place in oven. Cook for 50 minutes, stirring half way through.
  • Stir and re-cover. Reduce heat to 300 degrees F and continue to cook for another 45 minutes

Nutrition

Calories: 424kcalCarbohydrates: 20gProtein: 21gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 111mgSodium: 704mgPotassium: 562mgFiber: 4gSugar: 12gVitamin A: 2225IUVitamin C: 94mgCalcium: 64mgIron: 2mg
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