Algerian chicken olive tagine recipe for six
Recipe shopping list — copy the items into Valedo.
This braised chicken dinner serves six with green olives, potatoes, and preserved lemon. A Dutch oven works well if you do not own a tagine.
Ingredients
Bone-in skin-on chicken thighs
8
Yukon Gold potatoes
1 1/2 pounds
Yellow onion
2
Garlic cloves
5
Green olives
1 cup
Preserved lemon
1
Chicken broth
2 cups
Olive oil
3 tablespoons
Ground ginger
1 teaspoon
Ground turmeric
1 teaspoon
Ground cumin
1 teaspoon
Saffron threads
1 pinch
Fresh cilantro
1/2 cup
Fresh parsley
1/2 cup
Kosher salt
1 1/2 teaspoons
Black pepper
1/2 teaspoon
How to make it
- Season chicken with salt, pepper, ginger, turmeric, and cumin. 2. Brown chicken in olive oil, then transfer to a plate. 3. Cook onion and garlic in the pot until softened. 4. Add broth, saffron, potatoes, olives, preserved lemon, and chicken. 5. Cover and simmer until chicken and potatoes are tender, about 40 minutes. 6. Scatter with cilantro and parsley before serving.
Who this list is for
This grocery and prep list is for home cooks making Algerian chicken olive tagine for six people. It’s tailored to those who want a fragrant, one-pot meal with classic ingredients, whether you have a tagine or just a Dutch oven.
How to use this list
Start by reviewing your pantry and fridge for staples like olive oil and spices. Shop for bone-in, skin-on chicken thighs, Yukon Gold potatoes, yellow onions, garlic cloves, green olives, and preserved lemon. Pick up fresh cilantro and parsley for garnish. Use the list to gather everything before cooking. Prep vegetables and herbs ahead, then follow your recipe step by step.
Common mistakes
Don’t swap in boneless chicken—bone-in thighs give better flavor and texture. Avoid using regular lemons for preserved lemon; the taste is unique. Don’t skip the saffron, even if it’s a small pinch—it adds depth. Watch out for over-salting, since olives and preserved lemon are already salty. Use a Dutch oven if you don’t have a tagine, but don’t try to cook this in a shallow pan.
What is on this list
Key items include chicken thighs, Yukon Gold potatoes, yellow onions, and garlic cloves. You’ll need green olives, preserved lemon, chicken broth, and olive oil. The spice mix calls for ground ginger, turmeric, cumin, and saffron threads. Fresh cilantro and parsley finish the dish. Cross off anything you already have to avoid duplicates.
Before you cook
Double-check you have all the ingredients and enough time for braising. Wash and chop vegetables and herbs before you start. Set out your Dutch oven or tagine. After dinner, cool leftovers quickly and store them in sealed containers.
FAQ
Who is "Algerian chicken olive tagine recipe for six" for?
This grocery and prep list is for home cooks making Algerian chicken olive tagine for six people. It’s tailored to those who want a fragrant, one-pot meal with classic ingredients, whether you have a tagine or just a Dutch oven.
How should I use "Algerian chicken olive tagine recipe for six"?
Start by reviewing your pantry and fridge for staples like olive oil and spices. Shop for bone-in, skin-on chicken thighs, Yukon Gold potatoes, yellow onions, garlic cloves, green olives, and preserved lemon. Pick up fresh cilantro and parsley for garnish. Use the list to gather everything before cooking. Prep vegetables and herbs ahead, then follow your re…
What should I skip or avoid with "Algerian chicken olive tagine recipe for six"?
Don’t swap in boneless chicken—bone-in thighs give better flavor and texture. Avoid using regular lemons for preserved lemon; the taste is unique. Don’t skip the saffron, even if it’s a small pinch—it adds depth. Watch out for over-salting, since olives and preserved lemon are already salty. Use a Dutch oven if you don’t have a tagine, but don’t try to cook…
What is on the "Algerian chicken olive tagine recipe for six" list?
Key items include chicken thighs, Yukon Gold potatoes, yellow onions, and garlic cloves. You’ll need green olives, preserved lemon, chicken broth, and olive oil. The spice mix calls for ground ginger, turmeric, cumin, and saffron threads. Fresh cilantro and parsley finish the dish. Cross off anything you already have to avoid duplicates.
What should I know about before you cook?
Double-check you have all the ingredients and enough time for braising. Wash and chop vegetables and herbs before you start. Set out your Dutch oven or tagine. After dinner, cool leftovers quickly and store them in sealed containers.
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For general planning only. Valedo does not guarantee this list’s accuracy, completeness, or suitability. Verify information before relying on it. Not a substitute for professional advice or safety training.