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

Ingredients

• 3 chicken thighs with backs
• 1 preserved lemon
• 500 ml water
• 150 g pitted green olives
• 1 tablespoon ras el hanout
• 3 onions
• 1 garlic clove
• 5 tablespoons olive oil
• 1 bunch of coriander

Materials

• 1 Dutch oven or large pot
• 1 cutting board
• 1 knife

Preparation

• Slice the 3 onions and cut the chicken thighs so that each thigh is separated from its back portion (6 pieces in all).
  Brown everything over high heat for about 10 minutes in the Dutch oven with the olive oil.
• Add the minced garlic, ras el hanout, and water (the ingredients should be half-covered).
  Cover and cook over medium heat for 10 minutes.
• After this time, stir the ingredients and replace the lid, but this time leave it slightly ajar. Tilt it a little to let the steam escape. Cook for another 25 minutes, stirring halfway through.
• After this time, add the green olives and the preserved lemon, cut into quarters, then replace the lid as in the previous step and cook for another 5 minutes.
• And there you have it! Your sauce has reduced and your chicken is cooked; all you have to do is serve it to your guests. If you have a tagine, feel free to use it for serving; it will make quite an impression! Finally, sprinkle everything with freshly chopped coriander before serving.

Questions

Photos of members who cooked this recipe