Chicken Tagine

🛒 Ingredients

• Chicken Thighs, boneless, skinless 800 g · 1320 kcal
• Olive Oil 30 g · 270 kcal
• Onion 200 g · 80 kcal
• Garlic cloves 20 g · 30 kcal
• Fresh Ginger 30 g · 24 kcal
• Saffron threads 0 g · 0 kcal
• Ground Turmeric 2 g · 6 kcal
• Ground Cumin 2 g · 8 kcal
• Ground Coriander 2 g · 6 kcal
• Smoked Paprika 2 g · 6 kcal
• Preserved Lemon 50 g · 10 kcal
• Green Olives, pitted 100 g · 115 kcal
• Chicken Broth 250 g · 25 kcal
• Fresh Cilantro 30 g · 7 kcal
• Fresh Parsley 30 g · 11 kcal

👨‍🍳 Instructions

1. In a bowl, combine chicken thighs with all the spices (turmeric, cumin, coriander, paprika), minced garlic, grated ginger, and a tablespoon of olive oil. Mix well and let it marinate for at least 15 minutes, or preferably longer in the refrigerator.
2. Heat the remaining olive oil in a tagine pot or a heavy-bottomed Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
3. Push the onions to one side and add the marinated chicken pieces, browning them lightly on all sides for about 5 minutes. Stir in the saffron threads.
4. Pour in the chicken broth, add the preserved lemon (pulp removed and rind quartered), and green olives. Bring to a gentle simmer, then reduce heat to low, cover the pot, and cook for 60-75 minutes until the chicken is very tender.
5. Once cooked, remove the tagine from heat and stir in the fresh cilantro and parsley. Serve hot, traditionally with couscous or crusty bread.