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 porcje
Cuisine: moroccan
Ingredients: 800 g chicken thigh bone-in, skin-on; 1 szt. yellow onion finely chopped; 3 ząbek garlic minced; 2 łyżka ginger grated; 1 łyżeczka turmeric ground; 1 łyżeczka cumin ground; 1 łyżeczka paprika ground; 0,5 łyżeczka cinnamon ground; 0,5 łyżeczka coriander ground; 0,25 łyżeczka saffron thread soaked in 2 tbsp hot water (opcjonalnie); 1,5 szklanka chicken broth; 0,5 szt. preserved lemon pulp removed, rind thinly sliced; 0,5 szklanka green olive pitted; 0,25 szklanka fresh cilantro chopped; 0,25 szklanka fresh parsley chopped; 2 łyżka olive oil; 0,5 łyżeczka salt; 0,25 łyżeczka 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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 1 godz. 20 min
Porcje: 4
Trudność: Średni
Na porcję: 549 kcal

Bezglutenowy

Przygotowanie stanowiska

Składniki

800 gchicken thigh, bone-in, skin-on
1 szt.yellow onion, finely chopped
3 ząbekgarlic, minced
2 łyżkaginger, grated
1 łyżeczkaturmeric, ground
1 łyżeczkacumin, ground
1 łyżeczkapaprika, ground
0,5 łyżeczkacinnamon, ground
0,5 łyżeczkacoriander, ground
0,25 łyżeczkasaffron thread, soaked in 2 tbsp hot water(opcjonalnie)
1,5 szklankachicken broth
0,5 szt.preserved lemon, pulp removed, rind thinly sliced
0,5 szklankagreen olive, pitted
0,25 szklankafresh cilantro, chopped
0,25 szklankafresh parsley, chopped
2 łyżkaolive oil
0,5 łyżeczkasalt
0,25 łyżeczkablack pepper, ground

Sprzęt

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

Sposób przygotowania

Krok po kroku

1
Pat the chicken thighs dry and season them generously with salt and black pepper.
Około 2 min
2
Heat the olive oil in a large tagine or Dutch oven over medium-high heat.
Około 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.
Około 10 min
Wskazówka kucharza: 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.
Około 7 min
5
Stir in the minced garlic, grated ginger, ground turmeric, cumin, paprika, cinnamon, and coriander. Cook for 1 minute until fragrant.
Około 1 min
Wskazówka kucharza: 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.
Około 1 min
7
Return the chicken thighs to the pot, nestling them into the liquid and spices.
Około 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.
Około 40 min
Wskazówka kucharza: 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.
Około 10 min
10
Remove the tagine from the heat and stir in the fresh cilantro and parsley.
Około 1 min
11
Serve hot, perhaps with couscous or crusty bread.

Na porcję

Wartości odżywcze

74%Ocena

Kalorie: 548,6kcal
Białko: 54,4g
Węglowodany: 8,7g
Tłuszcz: 32,5g
Błonnik: 2,4g
Cukry: 2,1g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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