Moroccan 55 min

Moroccan Chicken Tagine

Name: Moroccan Chicken Tagine
Total time: 55 min
Yield: 2 servings
Cuisine: Moroccan
Ingredients: 2 lbs chicken thighs, bone-in; 2 tbsp olive oil; 1 large onion, sliced; 3 cloves garlic, minced; 1 tsp ground ginger; 1 tsp cumin; 1 tsp cinnamon; 1/2 tsp turmeric; Pinch of saffron threads; 1 preserved lemon, chopped (or 2 tbsp lemon juice); 1/2 cup green olives; 1/2 cup chicken broth; Fresh cilantro for garnish; Salt and pepper to taste

TagineOne-PotMoroccan

Ingredientsfor 2

380

Cal

34g

Protein

10g

Carbs

22g

Fat

12 lbs chicken thighs, bone-in
22 tbsp olive oil
31 large onion, sliced
43 cloves garlic, minced
51 tsp ground ginger
61 tsp cumin
71 tsp cinnamon
81/2 tsp turmeric
9Pinch of saffron threads
101 preserved lemon, chopped (or 2 tbsp lemon juice)
111/2 cup green olives
121/2 cup chicken broth
13Fresh cilantro for garnish
14Salt and pepper to taste

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Instructions

1
Season chicken with salt, pepper, ginger, cumin, cinnamon, and turmeric.
2
Heat olive oil in a tagine or heavy pot over medium heat. Brown chicken on both sides, about 4 minutes per side. Remove and set aside.
3
Add sliced onion to the pot and cook until softened, about 5 minutes. Add garlic, cook 1 minute.
4
Return chicken to the pot. Add saffron, chicken broth, and preserved lemon. Bring to a simmer.
5
Cover and cook on low heat for 35-40 minutes until chicken is tender and falling off the bone.
6
Add green olives in the last 10 minutes of cooking.
7
Garnish with fresh cilantro and serve with couscous or crusty bread to soak up the sauce.