Chicken Tagine with Preserved Lemon

Instructions

1. Step 1

   Pat the chicken dry, then season it evenly with the salt and black pepper.

   Ingredients used: 2.0 gr Black Pepper, 8.0 piece Chicken Thigh, 3.0 gr Salt

   Cookware: cutting board

2. Step 2

   Heat 2 tbsp (30 ml) olive oil in the Dutch oven over medium heat. Brown the chicken in batches, about 4 minutes per side, then transfer it to a clean plate.

   Timer: 8 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: Dutch oven, tongs

3. Step 3

   Add the remaining 1 tbsp (15 ml) olive oil and the sliced onion. Cook over medium heat, stirring occasionally, until softened and lightly golden.

   Timer: 8 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 300.0 gr Yellow Onion

   Cookware: Dutch oven, wooden spoon

4. Step 4

   Add the garlic, ginger, and turmeric. Stir until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 16.0 gr Garlic, 4.0 gr Ground Ginger, 3.0 gr Ground Turmeric

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Return the browned chicken and any collected juices to the pot. Add the cilantro, parsley, saffron, and water; bring to a gentle simmer over medium heat, then cover and cook on low heat.

   Timer: 25 min (fixed)

   Ingredients used: 20.0 gr Fresh Cilantro, 15.0 gr Parsley, 0.25 gr Saffron, 250.0 ml Water

   Cookware: Dutch oven, wooden spoon

6. Step 6

   Add the preserved lemon rind and green olives. Simmer uncovered over low heat until the sauce thickens slightly and the chicken reaches at least 74°C at its thickest point without touching bone.

   Timer: 12 min (fixed)

   Ingredients used: 120.0 gr Green Olive, 2.0 piece Preserved Lemon

   Cookware: Dutch oven, instant-read thermometer, wooden spoon

7. Step 7

   Remove the pot from the heat and let the tagine rest briefly before serving.

   Timer: 5 min (fixed)

   Cookware: Dutch oven