Chicken Tagine

Name: Chicken Tagine
Prep time: 10 min
Cook time: 55 min
Total time: 1 min
Ingredients: 2 Tbsp olive oil; 1 medium onion, sliced; 2 large garlic cloves, sliced; 1 large tomato, sliced; 6-7 apricots; 6-7 prunes; 4-5 slices of preserved lemon rind; 8-10 green olives; 5-6 chicken thighs, bone-in and skinless; ½ tsp cinnamon powder; 1 tsp cumin powder; ½ tsp ginger powder; 2 tsp coriander powder; 1 tsp black pepper; 2 tsp paprika; ⅛ tsp turmeric; 2 Tbsp fresh cilantro, chopped; 2 Tbsp fresh parsley, chopped; 2 large garlic cloves, finely chopped; 1 Tbsp honey; 13-15 saffron threads (optional); Pulp of 1 preserved lemon (use the rind later); 2 Tbsp olive oil

4.6

(14)

gypsyplate.com

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Prep Time: 10 minutes

Cook Time: 55 minutes

Total: 1 hours, 5 minutes

Servings: 5

Author : GypsyPlate

chicken tagine chicken tagine recipe

Instructions

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Step 1

Toss the chicken with all marinade ingredients. Cover and marinate in the refrigerator for at least 2 hours, or up to 6 hours.

Step 2

Heat olive oil in a pan. Add sliced onions with a dash of salt and sauté for 4-5 minutes. Add garlic cloves and sauté for a minute.

Step 3

Arrange chicken pieces over onion in one single layer (don't discard remaining marinade). Cover and cook for 5-6 minutes. Flip the chicken over and cook for another 5 minutes.

Step 4

Arrange tomato slices all over the chicken, along with apricots, prunes, lemon rind, and olives all around the chicken. At this point you can add ¼ to ½ cup of water to the marinade and add this to the chicken. Continue cooking covered for 35-40 minutes, flipping the chicken from time to time, until chicken is fall off the bone tender. (If you want saucier chicken tagine, you can add up to 1 cup of water)

Step 5

Taste and adjust the salt. (Note that we have not used much salt in this recipe, as preserved lemons are salty, and we used one good sized lemon)

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