Chicken Tagine with Olives and Candied Lemons Recipe
Ingredients:
- 1.5 kg chicken thighs
- 1 onion, diced
- 3 cloves of garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 2 cups chicken broth
- 1/2 cup pitted green olives
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
- 2 Candied Lemons (recipe follows)
Instructions:
- Season chicken with salt and black pepper.
- In a large tagine or heavy-bottomed pot, heat olive oil over medium-high heat.
- Add the chicken and brown on all sides, about 5 minutes per side. Remove chicken and set aside.
- In the same pot, add onion and garlic; cook for 5 minutes, or until softened.
- Add cumin, coriander, cinnamon, ginger, paprika, and turmeric; cook for 1-2 minutes until fragrant.
- Add chicken broth and bring to a simmer; scrape any browned bits from bottom of the pot.
- Return chicken to the pot and bring to a simmer again.
- Cover the pot and let it simmer over low heat for 40-45 minutes or until chicken is cooked through.
- Stir in the olives and fresh parsley.
- Top with Candied Lemons (recipe follows) and serve.
Candied Lemons Ingredients:
- 2 lemons
- 1 cup sugar
- 1 cup water
Candied Lemons Instructions:
- Thinly slice lemons and remove any seeds.
- In a medium pot, combine sugar and water; bring to a boil.
- Reduce heat to medium low and add lemon slices.
- Cook for 15-20 minutes, stirring occasionally, until lemons are soft and translucent.
- Remove lemon slices with a slotted spoon and let them cool on a baking sheet lined with parchment paper.
Verdict:
This Chicken Tagine with Olives and Candied Lemons recipe is a winner in my books! The warm spices of the chicken tagine combined with the sweet and tangy candied lemons make for an unforgettable dish. This recipe is perfect for a cozy dinner party or a family meal. Serve it over couscous or with a side of roasted vegetables for a complete and satisfying meal.
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