Gluten-Free Chicken Tagine is a rich chicken stew with fragrant spices. Furthermore, this intoxicating dish is made with a medley of olives and preserved pickled lemons, thereby, giving this dish a unique and decadent flavor. A Moroccan traditional dish a version of lemon chicken. Once this dish starts cooking your company and family will begin to drool. A wonderfully spiced dish that is not only heavenly tasting but is pleasing to the eye as well. Each and every tasty morsel will have you desiring just one more bite.
Gluten-Free Chicken Tagine:
Needless to say, if you like green and kalamata olives then this dish is for you. Indeed, the blend of savory and slightly salty are scrumptious. In fact, the pickled lemons elevate this dish and add a splash of color. Not to mention, the lemons add a tart and salty citrus flavor. Consequently, I prefer to marinate the chicken the night before allowing all the luscious flavors to permeate the chicken. In any case, this dish is low carb with only 7 grams per serving.
In all honesty, Tagine is usually made in a clay pot. However, you don’t need a clay pot to make this dish. Enjoy Preserved Pickled Lemons. Try my recipe or if you prefer you could use store-bought pickled lemons.
In conclusion, I would love it if you shared your photos of making this dish with me. Nevertheless, all herbs can be found at Amazon such as Turmeric.
Gluten-Free Chicken Tagine:
Marinade Ingredients:
- 4 tsp fresh grated ginger
- 4 cloves minced garlic
- 1 1/2 tsp cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp turmeric
- 2 cups of chicken broth
- 4 thinly sliced chicken breast
Directions:
First, combine all the above ingredients in a bowl.
Second, pour 1/2 of the marinade into a gallon-size bag. Thinly slice the chicken if you have not already done so. Second, add in the chicken. Swish the bag around making sure all of the chicken is coated. Next, seal the bag.
Pour the remaining marinade into a bowl with a tight-fitting lid. Finally, place the gallon-size bag and bowl of marinade into the fridge for 4 hours or overnight.
Ingredients for Cooking Tagine:
- 2 tbsp avocado oil, olive oil, or butter
- 1/2 cup white wine
- 1 cup chopped onion
- 1/2 cup of chopped preserved pickled lemons or store-bought
- 1/2 cup of a medley of olives (a combination of green, kalamata, and black)
- 2 tbsp of chopped fresh cilantro
- 1 tsp of chopped fresh parsley
- 3 tbsp fresh lemon juice
- 2 tbsp tapioca flour
- 3 tbsp water
Directions For Making Tagine:
First, remove the chicken and extra marinade from the fridge and allow it to come to room temperature. Second, add oil or butter to a large deep pan over medium heat. Wait for the pan to be hot. Next, fry up the onions until translucent. Add several pieces of chicken and cook until it turns white about 2 minutes per side. 
Finally, remove the chicken to a platter and add more chicken pieces. Continue cooking until all the chicken is cooked. Toss away the gallon-size bag that the chicken was in.
Finally, add in the extra marinade. Add all the chicken back into the sauce. Bring it to a boil. Reduce heat, cover, and simmer for 20 minutes. Combine the tapioca and water to make a slurry. Next, pour in the slurry and stir until the sauce thickens slightly. Finally, add in the chopped pickled lemon, olives, and olive juice until just warmed. 
Lastly, pour on the lemon juice and decorate it with cilantro and parsley. Serve over rice or cauliflower rice.
Gluten-Free Chicken Tagine
Equipment
Ingredients
Marinade
- 4 tsp freshly grated Ginger
- 4 whole minced cloves of garlic
- 1 1/2 tsp cumin
- 1/2 tsp salt can be left out
- 1/2 tsp black pepper
- 1 tsp tumeric
- 2 cups chicken broth homemade or store-bought
- 4 thinly sliced chicken breast
Chicken Tagine
- 2 tbsp avocado oil
- 1/2 cup white wine
- 1 cup chopped onion
- 1/2 cup of chopped pickled lemons see the recipe on my blog
- 2 tbsp juice from preserved pickled lemons see the recipe on my blog
- 1/2 cup of a medley of olives a combination of green and kalamata olives
- 2 tbsp of chopped fresh cilantro
- 1 tsp of chopped fresh parsley
- 3 tbsp fresh lemon juice
- 2 tbsp tapioca flour
- 3 tbsp of water
Instructions
Marinating the Chicken
- First, combine all the above ingredients into a bowl.4 tsp freshly grated Ginger, 4 whole minced cloves of garlic, 1 1/2 tsp cumin, 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp tumeric, 2 cups chicken broth homemade or store-bought
- Second, pour 1/2 of the marinade into a gallon-size bag.
- Thinly slice the chicken if you have not already done so.4 thinly sliced chicken breast
- Finally, add in the chicken.
- Swish the bag around making sure all of the chicken is coated.
- Next, seal the bag.
- Pour the remaining marinade into a bowl with a tight-fitting lid.
- Finally, place the gallon-size bag and bowl of the marinade into the fridge for 4 hours or overnight.
Cooking Tagine Chicken
- First, remove the chicken and extra marinade from the fridge and allow to come to room temperature.
- Second, add oil or butter to a large deep pan over medium heat.2 tbsp avocado oil
- Wait for the pan to be hot.
- Next, fry up the onions until translucent.1 cup chopped onion
- Add several pieces of chicken and cook until it turns white about 2 minutes per side.
- Finally, remove chicken to a platter and add more chicken pieces.
- Continue cooking until all the chicken is cooked.
- Toss away the gallon-size bag that the chicken was in.
- Finally, add in the extra marinade.
- Add all the chicken back into the sauce.
- Bring it to a boil.
- Reduce heat, cover, and simmer for 20 minutes.
- Combine the tapioca and water to make a slurry.
- Next, pour in the slurry and stir until the sauce thickens slightly.2 tbsp tapioca flour, 3 tbsp of water
- Finally, add in the chopped pickled lemon, olives, olive juice, and white wine until just warmed.1/2 cup of chopped pickled lemons, 2 tbsp juice from preserved pickled lemons, 1/2 cup of a medley of olives, 1/2 cup white wine
- Lastly, pour on the lemon juice and decorate it with cilantro and parsley.1 tsp of chopped fresh parsley, 3 tbsp fresh lemon juice, 2 tbsp of chopped fresh cilantro
- Serve over rice or cauliflower rice.
Notes
| Nutrition Facts | |
|---|---|
| Servings 5.0 | |
| Amount Per Serving | |
| Calories 494 | |
| % Daily Value * | |
| Total Fat 12 g | 18 % |
| Saturated Fat 1 g | 5 % |
| Monounsaturated Fat 4 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 55 mg | 18 % |
| Sodium 729 mg | 30 % |
| Potassium 246 mg | 7 % |
| Total Carbohydrate 6 g | 2 % |
| Dietary Fiber 0 g | 2 % |
| Sugars 1 g | |
| Protein 89 g | 179 % |
| Vitamin A | 14 % |
| Vitamin C | 10 % |
| Calcium | 2 % |
| Iron | 9 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
Check out my other recipes.
Moroccan Spaghetti, Moroccan Chicken Pizza, Moroccan Red Chili Sauce, or Moroccan Chicken and Peppers.
Very unique dish. Never taught to pair chicken with ? olives. So simple, but looks like its loaded with flavor.
Kevin, It is such a beautiful and tasty dish. Thanks so much for your kind words. Sending wishes for a fabulous week.
Thanks so much. Hope you will give it a try.