Delicious and full of lemon and saffron flavours.
This is a very hearty and tasty dish- great for a special dinner as it does take a bit of time to cook- but is definitely worth the wait!
Servings
2-3
Prep time:
5min
Cook time:
85min
Difficulty:
Easy
Ingredients
- 300g chicken thighs
- 280g potatoes
- 110g black Moroccan olives
- 20g fresh coriander
- 3tbsp olive oil
- 3 preserved lemons
- 3 garlic cloves
- 2 onions
- 1tsp ground cumin
- 1tsp paprika
- 1 chicken stock cube
- pinch of saffron threads
- salt and pepper to taste
Step by Step Instructions
Step 1
First, prepare the ingredients. Thinly slice the onion, chop the corriander, and dice the preserved lemon. Peel and chop the potatoes into bite-sized pieces. Set aside.
Step 2
Add half of the olive oil to the tagine, then once hot, add the chicken thighs, and cook for around 3 minutes on each side to sear.
Step 3
Once the chicken is golden, remove and set aside. Reduce the heat slightly and then add the rest of the olive oil. Add the onions, then cook, covered for 15 minutes, stirring occasionally. The onions should become soft.
Step 4
Next, add the herbs: cumin, fresh corriander, saffron and paprika. Peel and crush in the garlic cloves. Mix well, and cook for a further 5 minutes, uncovered.
Step 5
Make stock using the chicken stock cube and 150ml boiling water. Add the chicken thighs to the tagine, potatoes, and then carefully pour over the stock. Cover, and cook for 45 minutes.
Step 6
Once the chicken and potatoes are cooked, add the olives and chopped preserved lemons, and cook uncovered for a final 15 minutes. Add salt and pepper to taste and mix well.
Step 7
The dish is now ready to serve. Enjoy!
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