Chicken Tagine With Preserved Lemons

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 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.

   Ca. 5 min.

   Kokkens note: Letting the chicken sit in the spices for a few minutes while you prep other ingredients can deepen the flavor.

2. 2

   Heat the olive oil in a tagine or large, heavy-bottomed Dutch oven over medium-high heat.

   Ca. 2 min.

3. 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.

   Ca. 8 min.

   Kokkens note: Do not overcrowd the pan, as this will steam the chicken instead of searing it.

4. 4

   Reduce the heat to medium, add the chopped onion to the same pot, and sauté for 5-7 minutes until softened and translucent.

   Ca. 7 min.

5. 5

   Stir in the minced garlic and grated ginger, and cook for about one minute more until fragrant.

   Ca. 1 min.

6. 6

   Pour in the chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon.

   Ca. 2 min.

   Kokkens note: Those browned bits are full of flavor, so make sure to get them all.

7. 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.

   Ca. 2 min.

8. 8

   Bring the mixture to a gentle simmer, then reduce the heat to low, cover with a lid, and cook for 40 minutes.

   Ca. 40 min.

   Kokkens note: If using a traditional tagine, check occasionally to ensure there is enough liquid and it's not boiling too rapidly.

9. 9

   Stir in the pitted green olives, cover again, and cook for an additional 5-10 minutes.

   Ca. 8 min.

10. 10

    Turn off the heat. Garnish with fresh cilantro and parsley before serving.

    Kokkens note: Serve with couscous, quinoa, or crusty bread to soak up the delicious sauce.