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.
Forkin tarafından hazırlanan özgün tarif
- Toplam süre
- 1 sa. 25 dk.
- Porsiyon
- 4
- Zorluk
- Orta
- Porsiyon başına
- 485 kcal
Ön hazırlık
Malzemeler
Malzemeler
- 650 gboneless, skinless chicken thigh, cut into large chunks
- 2 yemek kaşığıolive oil
- 1 adetyellow onion, finely chopped
- 4 dişgarlic, minced
- 1 yemek kaşığıfresh ginger, grated
- 1 çay kaşığıground cumin
- 1 çay kaşığıground coriander
- 1 çay kaşığıturmeric powder
- 1 çay kaşığısweet paprika
- 0,5 çay kaşığıground cinnamon
- 0,5 çay kaşığıblack pepper, freshly ground
- 480 mlchicken broth
- 1 adetpreserved lemon, pulp discarded, rind rinsed and finely chopped
- 1 tutamsaffron, threads(isteğe bağlı)
- 100 ggreen olive, pitted
garnish
- 0,25 su bardağıfresh cilantro, chopped
- 0,25 su bardağıfresh flat-leaf parsley, chopped
Ekipman
dutch oven or tagine · large bowl · wooden spoon · cutting board · knife
Hazırlanışı
Adım adım
- 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.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
- 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.
Yaklaşık 8 dk.
Aşçının notu: 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.
Yaklaşık 7 dk.
- 5
Stir in the minced garlic and grated ginger, and cook for about one minute more until fragrant.
Yaklaşık 1 dk.
- 6
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon.
Yaklaşık 2 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
- 8
Bring the mixture to a gentle simmer, then reduce the heat to low, cover with a lid, and cook for 40 minutes.
Yaklaşık 40 dk.
Aşçının notu: 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.
Yaklaşık 8 dk.
- 10
Turn off the heat. Garnish with fresh cilantro and parsley before serving.
Aşçının notu: Serve with couscous, quinoa, or crusty bread to soak up the delicious sauce.
Porsiyon başına
Besin değerleri
- Kalori
- 485,4kcal
- Protein
- 45,3g
- Karbonhidrat
- 9,6g
- Yağ
- 29,4g
- Lif
- 2,8g
- Şeker
- 2,2g
Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.
Tazeliğini koruyun
Store leftovers in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat or in the microwave until warmed through.