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.
O rețetă originală de Forkin
- Durată totală
- 1 oră 25 min.
- Porții
- 4
- Dificultate
- Medie
- Per porție
- 485 kcal
Pregătirea ingredientelor
Ingrediente
Ingrediente
- 650 gboneless, skinless chicken thigh, cut into large chunks
- 2 lingurăolive oil
- 1 buc.yellow onion, finely chopped
- 4 cățelgarlic, minced
- 1 lingurăfresh ginger, grated
- 1 lingurițăground cumin
- 1 lingurițăground coriander
- 1 lingurițăturmeric powder
- 1 lingurițăsweet paprika
- 0,5 lingurițăground cinnamon
- 0,5 lingurițăblack pepper, freshly ground
- 480 mlchicken broth
- 1 buc.preserved lemon, pulp discarded, rind rinsed and finely chopped
- 1 un prafsaffron, threads(opțional)
- 100 ggreen olive, pitted
garnish
- 0,25 canăfresh cilantro, chopped
- 0,25 canăfresh flat-leaf parsley, chopped
Ustensile
dutch oven or tagine · large bowl · wooden spoon · cutting board · knife
Mod de preparare
Pas cu pas
- 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.
Aproximativ 5 min.
Nota bucătarului: 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.
Aproximativ 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.
Aproximativ 8 min.
Nota bucătarului: 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.
Aproximativ 7 min.
- 5
Stir in the minced garlic and grated ginger, and cook for about one minute more until fragrant.
Aproximativ 1 min.
- 6
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon.
Aproximativ 2 min.
Nota bucătarului: 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.
Aproximativ 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.
Aproximativ 40 min.
Nota bucătarului: 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.
Aproximativ 8 min.
- 10
Turn off the heat. Garnish with fresh cilantro and parsley before serving.
Nota bucătarului: Serve with couscous, quinoa, or crusty bread to soak up the delicious sauce.
Per porție
Valori nutriționale
- Calorii
- 485,4kcal
- Proteine
- 45,3g
- Carbohidrați
- 9,6g
- Grăsimi
- 29,4g
- Fibre
- 2,8g
- Zahăr
- 2,2g
Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.
Păstrează gustul bun
Store leftovers in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat or in the microwave until warmed through.