Meat
Chicken Tagine with Lemon and Olives
Aromatic Moroccan stew of chicken, preserved lemon and olives.
Gluten-free
Ingredients
- 4 chicken thighs
- 1 onion
- 2 garlic cloves
- 1 preserved lemon
- 100 g pitted green olives
- 1 teaspoon ground ginger
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1 pinch saffron
- 40 g olive oil
- 200 g water
- Fresh cilantro
- Salt and pepper to taste
Step-by-step
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- Put the onion and garlic in the mixing bowl and chop 4 sec/speed 5.
- Add the oil and sauté 5 min/120°C/speed 1.
- Add the ginger, turmeric, cinnamon, saffron, salt and pepper. Sauté 2 min/120°C/speed 1.
- Fit the butterfly whisk, add the chicken thighs and water. Cook 35 min/100°C/reverse/spoon speed.
- Add the olives and the chopped preserved lemon. Cook 10 min/100°C/reverse/spoon speed.
- Serve with chopped fresh cilantro and couscous or bread.
Tips
- If you don't have preserved lemon, use lemon zest and a splash of juice.
- Saffron enhances the stew's golden color.
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