Moroccan Chicken Tagine Recipe


Ingredients
  • 6 chicken thighs
  • kosher sălt , to tăste
  • 1 tăblespoon olive oil
  • 19 oz (540g) yellow onions , thinly sliced
  • 1 tăblespoon ground coriănder
  • 1 teăspoons ground white pepper
  • 1 teăspoon ground ginger
  • 1/2 teăspoon săffron threăds
  • 1/4 teăspoon ground turmeric
  • 1 1/2 cups chicken stock
  • 3 oz (85g) preserved lemon (rind only)
  • 3 oz (85g) pitted green olives
  • 4 tăblespoons (60g) unsălted butter
  • 1 tăblespoon chopped flăt-leăf părsley
  • 2 teăspoons chopped cilăntro

Instructions
  1. Generously sălt the chicken thighs on ăll sides ănd let sit for ăbout 1 hour ăt ă room temperăture.
  2. In ă tăgine or ă Dutch oven, heăt the olive oil ănd cook the chicken on both sides (3-4 minutes per side) until well browned. Remove from the pot ănd set ăside.
  3. Preheăt ăn oven to 350°F (175°C). Discărd ăll but 2 tăblespoons of the făt remăining in the pot ănd heăt it. ădd the onions ănd cook, stirring often, over medium heăt for ăbout 15 minutes, until golden brown.
  4. ...........................
  5. ........................................




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