Moroccan Chicken Tagine with Preserved Lemons and Olives

Name: Moroccan Chicken Tagine with Preserved Lemons and Olives
Ingredients: 5 strúčik garlic; 1 palec ginger; 2 ks preserved lemons; 1 ks chicken; salt; black pepper; olive oil; saffron; 1 Šálka pearl onions; 1 ČL paprika; 1 ČL turmeric; 0.5 ČL cumin; cinnamon stick; 1 Šálka chicken broth; 1 Šálka green olives (piccolini); 1 PL fresh parsley

#chicken#Moroccan cuisine#tagine#spices#Lounging with Lenny

This flavorful Moroccan chicken tagine features tender chicken simmered with aromatic spices, preserved lemons, green olives, and pearl onions. Served best with a fragrant basmati pilaf studded with dried fruit and almonds, it's a hearty and aromatic meal inspired by traditional North African cuisine.

Ingredients extracted via AI

Ingredients

5 strúčik garlic1 palec ginger2 ks preserved lemons1 ks chickensaltblack pepperolive oilsaffron1 Šálka pearl onions1 ČL paprika1 ČL turmeric0.5 ČL cumincinnamon stick1 Šálka chicken broth1 Šálka green olives (piccolini)1 PL fresh parsley

Procedure generated via AI

Slice five cloves of garlic and set aside in a small bowl.
Peel about an inch of fresh ginger and slice it thinly.
Cut two preserved lemons into quarters.
Cut the whole chicken into 10 pieces and reserve any unused parts for making stock.
Place the chicken pieces in a bowl, season with salt and black pepper, drizzle with olive oil, and toss well. Set aside.
Soak saffron threads in hot water for about 10 minutes to release their flavor.
Heat a Dutch oven over medium heat, add olive oil, and brown the chicken pieces on both sides until golden.
Transfer the browned chicken to a plate and set aside.
In the same pot, add a cup of pearl onions and sauté them. Then add the garlic and ginger and cook for a few minutes more.
Stir in one teaspoon each of paprika and turmeric, half a teaspoon of cumin, and mix well.