Chicken Tagine With Preserved Lemons
This is a classic Moroccan stew featuring tender chicken thighs slow-cooked in a fragrant blend of spices. Salty preserved lemons and briny green olives provide a signature tangy flavor that balances the warmth of the spices. It's a comforting and aromatic one-pot meal perfect for a special dinner.
Una recepta original de Forkin
- Temps total
- 1 h 25 min
- Racions
- 4
- Dificultat
- Mitjana
- Per ració
- 485 kcal
Preparació prèvia
Llista d’ingredients
Llista d’ingredients
- 650 gboneless, skinless chicken thigh, cut into large chunks
- 2 csolive oil
- 1 uyellow onion, finely chopped
- 4 gragarlic, minced
- 1 csfresh ginger, grated
- 1 ctground cumin
- 1 ctground coriander
- 1 ctturmeric powder
- 1 ctsweet paprika
- 0,5 ctground cinnamon
- 0,5 ctblack pepper, freshly ground
- 480 mlchicken broth
- 1 upreserved lemon, pulp discarded, rind rinsed and finely chopped
- 1 pessicsaffron, threads(opcional)
- 100 ggreen olive, pitted
garnish
- 0,25 tassafresh cilantro, chopped
- 0,25 tassafresh flat-leaf parsley, chopped
Estris
dutch oven or tagine · large bowl · wooden spoon · cutting board · knife
Elaboració
Pas a pas
- 1
In a large bowl, combine the chicken chunks with the ground cumin, ground coriander, turmeric, paprika, ground cinnamon, and black pepper. Toss well to coat evenly.
Uns 5 min
Nota de cuina: Letting the chicken sit in the spices for a few minutes while you prep other ingredients can deepen the flavor.
- 2
Heat the olive oil in a tagine or large, heavy-bottomed Dutch oven over medium-high heat.
Uns 2 min
- 3
Sear the chicken in a single layer until golden brown on all sides, about 3-4 minutes per side. Work in batches if needed and set the seared chicken aside on a plate.
Uns 8 min
Nota de cuina: Do not overcrowd the pan, as this will steam the chicken instead of searing it.
- 4
Reduce the heat to medium, add the chopped onion to the same pot, and sauté for 5-7 minutes until softened and translucent.
Uns 7 min
- 5
Stir in the minced garlic and grated ginger, and cook for about one minute more until fragrant.
Uns 1 min
- 6
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon.
Uns 2 min
Nota de cuina: Those browned bits are full of flavor, so make sure to get them all.
- 7
Return the seared chicken and any juices from the plate back into the pot. Add the chopped preserved lemon rind and saffron threads, if using.
Uns 2 min
- 8
Bring the mixture to a gentle simmer, then reduce the heat to low, cover with a lid, and cook for 40 minutes.
Uns 40 min
Nota de cuina: If using a traditional tagine, check occasionally to ensure there is enough liquid and it's not boiling too rapidly.
- 9
Stir in the pitted green olives, cover again, and cook for an additional 5-10 minutes.
Uns 8 min
- 10
Turn off the heat. Garnish with fresh cilantro and parsley before serving.
Nota de cuina: Serve with couscous, quinoa, or crusty bread to soak up the delicious sauce.
Per ració
Nutrició
- Calories
- 485,4kcal
- Proteïnes
- 45,3g
- Hidrats de carboni
- 9,6g
- Greixos
- 29,4g
- Fibra
- 2,8g
- Sucre
- 2,2g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store leftovers in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat or in the microwave until warmed through.