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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 1 godz. 25 min
- Porcje
- 4
- Trudność
- Średni
- Na porcję
- 485 kcal
Przygotowanie stanowiska
Składniki
Składniki
- 650 gboneless, skinless chicken thigh, cut into large chunks
- 2 łyżkaolive oil
- 1 szt.yellow onion, finely chopped
- 4 ząbekgarlic, minced
- 1 łyżkafresh ginger, grated
- 1 łyżeczkaground cumin
- 1 łyżeczkaground coriander
- 1 łyżeczkaturmeric powder
- 1 łyżeczkasweet paprika
- 0,5 łyżeczkaground cinnamon
- 0,5 łyżeczkablack pepper, freshly ground
- 480 mlchicken broth
- 1 szt.preserved lemon, pulp discarded, rind rinsed and finely chopped
- 1 szczyptasaffron, threads(opcjonalnie)
- 100 ggreen olive, pitted
garnish
- 0,25 szklankafresh cilantro, chopped
- 0,25 szklankafresh flat-leaf parsley, chopped
Sprzęt
dutch oven or tagine · large bowl · wooden spoon · cutting board · knife
Sposób przygotowania
Krok po kroku
- 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.
Około 5 min
Wskazówka kucharza: 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.
Około 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.
Około 8 min
Wskazówka kucharza: 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.
Około 7 min
- 5
Stir in the minced garlic and grated ginger, and cook for about one minute more until fragrant.
Około 1 min
- 6
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon.
Około 2 min
Wskazówka kucharza: 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.
Około 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.
Około 40 min
Wskazówka kucharza: 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.
Około 8 min
- 10
Turn off the heat. Garnish with fresh cilantro and parsley before serving.
Wskazówka kucharza: Serve with couscous, quinoa, or crusty bread to soak up the delicious sauce.
Na porcję
Wartości odżywcze
- Kalorie
- 485,4kcal
- Białko
- 45,3g
- Węglowodany
- 9,6g
- Tłuszcz
- 29,4g
- Błonnik
- 2,8g
- Cukry
- 2,2g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
Store leftovers in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat or in the microwave until warmed through.