How To Make North African Chicken Tagine
Serves:
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 2 onions, thinly sliced
- 3 cloves of garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 cinnamon stick
- 1 preserved lemon, quartered
- 1 cup chicken broth
- 1 cup green olives
- Fresh cilantro, chopped (for garnish)
- Salt and pepper to taste
Instructions
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Season the chicken thighs with salt and pepper.
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Heat olive oil in a tagine or large pot over medium heat.
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Brown the chicken thighs on both sides until golden brown. Remove and set aside.
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In the same pot, add the onions and garlic. Sauté until softened and translucent.
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Add the ground cumin, coriander, ginger, turmeric, and cinnamon stick. Cook for another minute to toast the spices.
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Return the chicken thighs to the pot and add the preserved lemon and chicken broth. Bring to a simmer.
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Cover the pot and reduce the heat to low. Let it cook for 45 minutes to an hour, until the chicken is tender and cooked through.
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Add the green olives and cook for an additional 5 minutes.
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Remove the cinnamon stick and garnish with fresh cilantro before serving.
Nutrition
- Calories : 350kcal
- Total Fat : 19g
- Saturated Fat : 4g
- Cholesterol : 120mg
- Sodium : 700mg
- Total Carbohydrates : 10g
- Dietary Fiber : 3g
- Sugar : 3g
- Protein : 35g
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