Moroccan Chicken Tajine

Name: Moroccan Chicken Tajine
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 8 chicken thighs, with bone and skin; 1 bunches cilantro, about 1/4 cup chopped; 6 cloves garlic, peeled and finely chopped; 237 milliliters pitted green Moroccan or Greek olives; 1 teaspoon ground cumin; 1 teaspoon ground ginger; 2 Tbsps canola, grapeseed or olive oil (not a heavy olive oil); 237 milliliters large Spanish onion, grated (about; 1 bunches Italian parsley, about 1/4 cup chopped; 4 servings Stems from the parsley and cilantro, tied with twine; 1 to 2 preserved lemons, depending on size; 0 teaspoons powdered saffron or 1/4 teaspoon powdered turmeric and 4 strands saffron; 1 Tbsp kosher or sea salt; 1 teaspoons sweet paprika

Moroccan Chicken Tajine

Moroccan Chicken Tajine might be a good recipe to expand your main course recipe box. One serving contains 638 calories, 38g of protein, and 50g of fat. This recipe serves 4. This recipe covers 27% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, ground ginger, sea salt, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. From preparation to the plate, this recipe takes approximately 45 minutes. If you like this recipe, you might also like recipes such as Moroccan Chicken Tajine, Moroccan Chicken Tajine, and Moroccan Tajine of chicken with lemon and olives.

Instructions

Watch how to make this recipe.

In a large bowl, mix the garlic, cumin, ginger, paprika, salt and pepper, 1/2 cup grated onion, and the oil.

Ingredients you will need

Salt And Pepper

Paprika

Garlic

Ginger

Cumin

Onion

Cooking Oil

Equipment you will use

Bowl

Rinse the preserved lemons, and remove the pulp. RESERVE the lemon peel for later use.

Ingredients you will need

Preserved Lemon

Lemon Peel

Add the lemon pulp to the mixing bowl.

Ingredients you will need

Lemon

Equipment you will use

Mixing Bowl

Add the chicken.

Ingredients you will need

Whole Chicken

Mix everything together and place in a large plastic bag to marinate overnight in the refrigerator. (Twenty-four hours really gives the chicken the best flavor.)

Ingredients you will need

Whole Chicken

Equipment you will use

Ziploc Bags

In a large Dutch oven or casserole, place the chicken and marinade; add the stems of the parsley and cilantro, the rest of the grated onion, the powdered saffron and 1 1/2 cups water. Bring to a boil over high heat, turn down to a simmer and cook, partially covered, for 30 minutes.

Ingredients you will need

Cilantro

Marinade

Whole Chicken

Parsley

Saffron

Onion

Water

Equipment you will use

Dutch Oven

Remove the cover, stir the chicken and continue to simmer for another 15 minutes or until the chicken is tender.

Ingredients you will need

Whole Chicken

Remove the chicken to a serving dish and cover with foil to keep warm. Keep sauce on stove and begin to reduce.

Ingredients you will need

Whole Chicken

Sauce

Equipment you will use

Stove

Aluminum Foil

Slice the preserved lemon peel into thin slices and add to the sauce along with the olives, parsley and cilantro. Reduce until the sauce is just a little thick. This shouldn't take more than 5 minutes at most.

Ingredients you will need

Preserved Lemon

Cilantro

Parsley

Olives