Chicken Tagine with Lemon, Ginger, and Cinnamon
Main Dishes • Moroccan
Description
Chicken Tagine with Lemon, Ginger, and Cinnamon
Ingredients
- Olive Oil 3 tablespoons
- Poultry 1 piece
- Spanish onions 2 heads
- Garlic 3 cloves
- Saffron ½ teaspoon
- Ground Cinnamon 1 teaspoon
- Grated Ginger Root 2 teaspoons
- Turmeric ½ teaspoon
- Cilantro 3 tablespoons
- Meyer Lemon Juice 1 teaspoon
- Canned Lemons 2 pieces
- Kalamata olives ½ cup
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Lightly toast saffron (1 minute) in a small heavy skillet over medium heat (without oil) and transfer to a bowl.
Step 2
Crush the garlic in a mortar and mix with salt (½ teaspoon).
Step 3
Cut the chicken into 4 pieces.
Step 4
In a shallow pot (approximately 25 cm in diameter) or a heavy-bottomed skillet, pour in the oil. Add the chicken, onion, garlic, ginger, cinnamon, turmeric, and chopped cilantro. Add 1 teaspoon each of lemon juice and salt, ½ teaspoon of pepper, and saffron. Mix everything thoroughly.
Step 5
Cut the preserved lemons into quarters, remove the pulp, chop coarsely, and add to the skillet with the chicken. Dice the lemon zest (1 cm) and place it in a bowl.
Step 6
Pour water (¾ cup) over the chicken and simmer covered for 30 minutes. When the chicken is almost done, add the olives and simmer for another 10 minutes. If necessary, add a little more water and season with salt to taste.
Step 7
Before serving, sprinkle the tagine with lemon zest.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!