Petitchef

Moroccan chicken tagine with lemon, olives and thyme

Main Dish
4 servings
15 min
45 min
Very Easy

Ingredients

Number of serving: 4
8-10 chicken thighs

1 tablespoon . olive oil plus a pat of butter

1/2 large lemon cut into very thin wedges

6 ounces large green pitted olives

1/2 teaspoon. dried thyme


For the marinade:

1 onion, grated

3 garlic cloves, minced

1-inch piece of fresh ginger, grated

a small bunch of fresh cilantro, chopped

a pinch of saffron threads

freshly squeezed juice of 1 lemon

1 teaspoon. coarse salt

3 tablespoons. olive oil

freshly ground pepper, to taste

Preparation

  • Combine all of the marinade ingredients in a bowl, then add the chicken and stir to coat the chicken. Cover and refrigerate for at least an hour or up to overnight.
  • Heat the olive oil and butter in a tagine or heavy-based casserole dish. Remove the chicken from the marinade and brown on both sides, working in batches if necessary.
  • Pour the marinade over the chicken and add enough water to come halfway up the chicken pieces. Bring to a boil, reduce the heat, then cover and simmer for 45 minutes, turning the chicken occasionally.
  • Skim off any fat that's risen to the top. Add the lemon, thyme and olives. Cover and simmer for 15 minutes. Serve immediately.

Photos

Moroccan chicken tagine with lemon, olives and thyme, photo 1Moroccan chicken tagine with lemon, olives and thyme, photo 2Moroccan chicken tagine with lemon, olives and thyme, photo 3Moroccan chicken tagine with lemon, olives and thyme, photo 4





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