Main CourseDinner

Chicken Tagine With Preserved Lemons

Name: Chicken Tagine With Preserved Lemons
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 4人分
Cuisine: moroccan, north_african
Ingredients: 650 g boneless, skinless chicken thigh cut into large chunks; 2 大さじ olive oil; 1 個 yellow onion finely chopped; 4 片 garlic minced; 1 大さじ fresh ginger grated; 1 小さじ ground cumin; 1 小さじ ground coriander; 1 小さじ turmeric powder; 1 小さじ sweet paprika; 0.5 小さじ ground cinnamon; 0.5 小さじ black pepper freshly ground; 480 ml chicken broth; 1 個 preserved lemon pulp discarded, rind rinsed and finely chopped; 1 ひとつまみ saffron threads (お好みで); 100 g green olive pitted; 0.25 カップ fresh cilantro chopped; 0.25 カップ fresh flat-leaf parsley chopped

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.

Forkinによるオリジナルレシピ

合計時間: 1 時間 25 分
人数: 4
難易度: 普通
1人分: 485 kcal

グルテンフリー

下ごしらえ

材料

650 gboneless, skinless chicken thigh, cut into large chunks
2 大さじolive oil
1 個yellow onion, finely chopped
4 片garlic, minced
1 大さじfresh ginger, grated
1 小さじground cumin
1 小さじground coriander
1 小さじturmeric powder
1 小さじsweet paprika
0.5 小さじground cinnamon
0.5 小さじblack pepper, freshly ground
480 mlchicken broth
1 個preserved lemon, pulp discarded, rind rinsed and finely chopped
1 ひとつまみsaffron, threads(お好みで)
100 ggreen olive, pitted

garnish

0.25 カップfresh cilantro, chopped
0.25 カップfresh flat-leaf parsley, chopped

調理器具

dutch oven or tagine · large bowl · wooden spoon · cutting board · knife

作り方

手順

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.
約5 分
調理のヒント： 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.
約2 分
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.
約8 分
調理のヒント： 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.
約7 分
5
Stir in the minced garlic and grated ginger, and cook for about one minute more until fragrant.
約1 分
6
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon.
約2 分
調理のヒント： 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.
約2 分
8
Bring the mixture to a gentle simmer, then reduce the heat to low, cover with a lid, and cook for 40 minutes.
約40 分
調理のヒント： 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.
約8 分
10
Turn off the heat. Garnish with fresh cilantro and parsley before serving.
調理のヒント： Serve with couscous, quinoa, or crusty bread to soak up the delicious sauce.

1人分

栄養情報

72%スコア

カロリー: 485.4kcal
たんぱく質: 45.3g
炭水化物: 9.6g
脂質: 29.4g
食物繊維: 2.8g
糖類: 2.2g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

Store leftovers in an airtight container in the refrigerator.

温め直し

Gently reheat on the stovetop over low heat or in the microwave until warmed through.