Chicken tagine, lemon and olives (super easy to make!)

Ingredients

• 3 chicken thighs
• 1 candied lemon
• 2 cups water
• 5 oz green olives, pitted
• 1 Tbsp ras el hanout
• 3 onions
• 1 garlic clove
• 5 Tbsp olive oil
• 1 bunch of cilantro

Materials

• 1 cast iron casserole

Preparation

• Slice the 3 onions and cut your chicken thighs so that you only have the thigh on one side and the back of the thigh on the other (6 pieces in all).
  Sear everything over high heat for about ten minutes in the casserole dish with the olive oil.
• Add minced garlic, ras el hanout and water (your mixture should be half-covered).
  Close with the lid and cook for 10 minutes.
• At the end of this time, mix the ingredients and replace the lid, but this time without the lid completely closing the casserole. Put it a little on the bias to let the air escape. Cook for another 25 minutes, stirring halfway through cooking.
• At the end of this time, add the green olives and the candied lemon cut into quarters then replace the lid as in the previous step to cook for 5 more minutes.
• And there you are ! Your sauce has reduced, your chicken is cooked, all you have to do is serve it to your guests! If you have a tagine dish, do not hesitate to use it for the service, it will inevitably have its effect! Finally, sprinkle with fresh and chopped cilantro before serving.

Observations

Questions

Photos of members who cooked this recipe