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- 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
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 8. In a saucepan, add onions and garlic and cook 9. Add the rest of the ingredients (minus the couscous), bring to a boil, then add the couscous. 10. Remove the heat, cover, and sit for 6 minutes 11. Add cilantro to both
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