DinnerMain Course

Chicken Tagine with Preserved Lemons and Olives

Name: Chicken Tagine with Preserved Lemons and Olives
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 porties
Cuisine: moroccan
Ingredients: 800 g chicken thigh bone-in, skin-on; 1 st yellow onion finely chopped; 3 teentje garlic minced; 2 el ginger grated; 1 tl turmeric ground; 1 tl cumin ground; 1 tl paprika ground; 0,5 tl cinnamon ground; 0,5 tl coriander ground; 0,25 tl saffron thread soaked in 2 tbsp hot water (optioneel); 1,5 kopje chicken broth; 0,5 st preserved lemon pulp removed, rind thinly sliced; 0,5 kopje green olive pitted; 0,25 kopje fresh cilantro chopped; 0,25 kopje fresh parsley chopped; 2 el olive oil; 0,5 tl salt; 0,25 tl black pepper ground

This aromatic Moroccan tagine features tender chicken braised with a rich blend of spices, tangy preserved lemons, and briny olives. It's a comforting and flavorful one-pot meal that's perfect for a special dinner or meal prepping.

Een origineel recept van Forkin

Totale tijd: 1 uur 20 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 549 kcal

Glutenvrij

Mise-en-place

Ingrediënten

800 gchicken thigh, bone-in, skin-on
1 styellow onion, finely chopped
3 teentjegarlic, minced
2 elginger, grated
1 tlturmeric, ground
1 tlcumin, ground
1 tlpaprika, ground
0,5 tlcinnamon, ground
0,5 tlcoriander, ground
0,25 tlsaffron thread, soaked in 2 tbsp hot water(optioneel)
1,5 kopjechicken broth
0,5 stpreserved lemon, pulp removed, rind thinly sliced
0,5 kopjegreen olive, pitted
0,25 kopjefresh cilantro, chopped
0,25 kopjefresh parsley, chopped
2 elolive oil
0,5 tlsalt
0,25 tlblack pepper, ground

Keukengerei

measuring spoon · measuring cup · tagine · dutch oven · knife · cutting board

De bereidingswijze

Stap voor stap

1
Pat the chicken thighs dry and season them generously with salt and black pepper.
Ongeveer 2 min
2
Heat the olive oil in a large tagine or Dutch oven over medium-high heat.
Ongeveer 1 min
3
Sear the chicken thighs skin-side down for 5-7 minutes until golden brown and crispy, then flip and sear for another 3-4 minutes. Remove the chicken from the pot and set aside.
Ongeveer 10 min
Tip van de kok: Searing adds flavor and helps render the fat.
4
Add the chopped onion to the pot and cook for 5-7 minutes until softened and translucent, scraping up any browned bits from the bottom of the pot.
Ongeveer 7 min
5
Stir in the minced garlic, grated ginger, ground turmeric, cumin, paprika, cinnamon, and coriander. Cook for 1 minute until fragrant.
Ongeveer 1 min
Tip van de kok: Be careful not to burn the spices.
6
Pour in the chicken broth and the saffron threads (if using) with their soaking liquid, scraping the bottom of the pot to deglaze.
Ongeveer 1 min
7
Return the chicken thighs to the pot, nestling them into the liquid and spices.
Ongeveer 1 min
8
Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and cook for 40 minutes, or until the chicken is tender and cooked through.
Ongeveer 40 min
Tip van de kok: If using a tagine, ensure the lid is properly sealed to trap steam.
9
Stir in the sliced preserved lemon rind and green olives. Continue to cook for another 5-10 minutes, uncovered, to allow the flavors to meld and the sauce to thicken slightly.
Ongeveer 10 min
10
Remove the tagine from the heat and stir in the fresh cilantro and parsley.
Ongeveer 1 min
11
Serve hot, perhaps with couscous or crusty bread.

Per portie

Voedingswaarden

74%Score

Calorieën: 548,6kcal
Eiwit: 54,4g
Koolhydraten: 8,7g
Vet: 32,5g
Vezels: 2,4g
Suiker: 2,1g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover chicken tagine in an airtight container in the refrigerator.

Opwarmen

Reheat gently on the stovetop over low heat or in the microwave until warmed through.