Moroccan Lemon Chicken Tagine
Meal Type · Season · Nationality
Dinner · Any · Any
✓ Meal Prep Friendly
·
✓ Healthy
·
Video Tutorial
Ingredients
- For the chicken:
• 900g Chicken thighs boneless skinless
• 150g 2 medium onions
• 35g (3 large cloves) garlic
• 30g (2 tbsp) olive oil
• 700ml chicken stock
• 80g salted preserved lemon
• 100g green olives pitted
- Spices
• 3g (1 1/4tsp) cumin ground
• 0.05g (pinch) saffron strands
• 1g (4 each) bay leaves
• 1g (1/4 tsp) turmeric powder
• 1g (1/2 tsp) sweet paprika
• 2.5g (1tsp) ground ginger
• 0.3g (1/8 tsp) cinnamon
- Finish the tagine
• 6g salt
• 12g sugar
• 12 grams cilantro(keep some for couscous)
- For the couscous:
• 100g onion
• 10g garlic
• 100g couscous
• 1g cumin
• 1g ginger
• Pinch cinnamon
• 25g dried apricots
• 30g almonds
• 80g chickpeas tinned
• 10g Olive oil
• 150ml stock or water
Steps
1. Clean chicken, sear in a dutchy, remove
2. Cut and cook onions and garlic on low for a while
3. Take a pinch of saffron (2-3 tsp safflower + pinch of turmeric) and steep in boiling water for 5-10 minutes
4. Get all the spices ready, and trim the inners from the lemons and cut thinly (about half a cup)
5. Add the chicken back, 3 cups stock, spices, bay leaves, lemons, olives and mix
6. Simmer for 20 minutes
- Couscous
7. In a saucepan, add onions and garlic and cook
8. Add the rest of the ingredients (minus the couscous), bring to a boil, then add the couscous.
9. Remove the heat, cover, and sit for 6 minutes
10. Add cilantro to both