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.
Izvirni recept avtorja Forkin
- Skupni čas
- 1 h 25 min
- Porcije
- 4
- Zahtevnost
- Srednje
- Na porcijo
- 485 kcal
Priprava
Sestavine
Sestavine
- 650 gboneless, skinless chicken thigh, cut into large chunks
- 2 žlicaolive oil
- 1 kosyellow onion, finely chopped
- 4 strokgarlic, minced
- 1 žlicafresh ginger, grated
- 1 žličkaground cumin
- 1 žličkaground coriander
- 1 žličkaturmeric powder
- 1 žličkasweet paprika
- 0,5 žličkaground cinnamon
- 0,5 žličkablack pepper, freshly ground
- 480 mlchicken broth
- 1 kospreserved lemon, pulp discarded, rind rinsed and finely chopped
- 1 ščepecsaffron, threads(neobvezno)
- 100 ggreen olive, pitted
garnish
- 0,25 skodelicafresh cilantro, chopped
- 0,25 skodelicafresh flat-leaf parsley, chopped
Oprema
dutch oven or tagine · large bowl · wooden spoon · cutting board · knife
Postopek
Korak za korakom
- 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.
Približno 5 min
Kuharjeva opomba: 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.
Približno 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.
Približno 8 min
Kuharjeva opomba: 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.
Približno 7 min
- 5
Stir in the minced garlic and grated ginger, and cook for about one minute more until fragrant.
Približno 1 min
- 6
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon.
Približno 2 min
Kuharjeva opomba: 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.
Približno 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.
Približno 40 min
Kuharjeva opomba: 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.
Približno 8 min
- 10
Turn off the heat. Garnish with fresh cilantro and parsley before serving.
Kuharjeva opomba: Serve with couscous, quinoa, or crusty bread to soak up the delicious sauce.
Na porcijo
Hranilne vrednosti
- Kalorije
- 485,4kcal
- Beljakovine
- 45,3g
- Ogljikovi hidrati
- 9,6g
- Maščobe
- 29,4g
- Vlaknine
- 2,8g
- Sladkorji
- 2,2g
Ocena temelji na količinah sestavin v receptu. Vrednosti se lahko razlikujejo glede na znamke in zamenjave.
Pravilno shranjevanje
Store leftovers in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat or in the microwave until warmed through.