Moroccan Chicken Tagine with Preserved Lemon
This aromatic Moroccan dish features tender chicken simmered with spices and preserved lemons, creating a delightful blend of flavors that transport you to the streets of Marrakech.
🛒 Ingrédients
🥩 Protéines
🥦 Légumes
🌶️ Épices et herbes
🫒 Huiles et matières grasses
🍴 Autre
🔪 Préparation
Faites ceci avant de commencer à cuisiner
- Chop the onion and carrot into small pieces.
- Mince the garlic cloves.
- Rinse and drain the canned chickpeas.
- Cut the preserved lemon into quarters and remove the pulp.
- Chop cilantro for garnish.
📋 Instructions
Heat olive oil in a large tagine or heavy pan over medium heat.
Add the onions and cook until translucent, about 5 minutes.
Stir in the garlic, carrot, cinnamon, cumin, ginger, turmeric, and paprika, cooking for another minute.
Add the chicken thighs, season with salt and pepper, and brown them on all sides, about 5-7 minutes.
Pour in the chicken broth and add the chickpeas and preserved lemon.
Bring to a simmer, then reduce heat to low, cover, and cook for 30-35 minutes until chicken is tender.
Garnish with chopped cilantro before serving.
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