The recipe for chicken tagine with candied lemon and olives

Tagine is a North African culinary specialty, a good alternative to couscous. This meat dish it is usually prepared with chicken, but it can also be made with lamb or fish, depending on taste and desires. To sublimate it, we add melting vegetables and good spices, all in the baking dish that bears its name. Made in terracotta and equipped with a fairly airtight lid, it allows the meat or fish to be stewed, thus giving it a tender and melting texture.

The recipe for chicken tagine with candied lemon and olives

Here is the recipe for spicy chicken tagine with candied lemon and Ducros olives. Easy and quick to reproduce, this recipe promises to take you on a journey and delight your taste buds. As the spice brand says, if you don’t have a tagine, you can use a dutch oven to braise the chicken and vegetables with aromatic spicescandied lemon and green olives.

7.5 g red pepper
2.5 g ground black pepper – medium
2.5 g of ground cinnamon
2.5 g of ground cumin
2.5 g of ginger
50g of flour
550g skinless chicken pieces
1 tbsp. olive oil
1 medium onion, finely chopped
2 carrots, cut diagonally into 1 cm circles
7.5 g of garlic powder
1 large potato, cut into 2 cm cubes
100 g pitted Greek green olives
1 candied lemon, cut into 8 slices
30 g of chopped fresh parsley
30 chopped fresh coriander
1 organic bay leaf packet
350 ml chicken broth
Salt

Mix paprika, black pepper, cinnamon, cumin, ginger and salt. Mix ½ tablespoon of this spice mixture with the flour in a shallow bowl. Coat the chicken in this mixture. Reserve the rest of the spice mixture. Heat the oil in a pan over medium-high heat. Add chicken, cook 7 minutes or until chicken is browned on both sides. Remove the chicken from the pan. A book.

Combine the onions, carrots, Ducros garlic semolina and the remaining spice mixture in the pan. Cook, stirring, for 5 minutes or until onions are lightly browned. Return the chicken to the pan. Add the potatoes, olives, preserved lemon, one tablespoon of cilantro, one tablespoon of parsley, the Ducros bay leaf and stock.

Boil the water. Reduce heat to low, cover and simmer for 1 hour or until chicken and potatoes are tender. Sprinkle with the remaining cilantro and parsley. If you wish, accompany this dish with boiled semolina.

The best tagine recipes

Tagine, like couscous, is eaten with semolina. Among the vegetables that can be found in this recipe, we find carrots, potatoes, fennel, olives, chickpeas, sweet potatoes, but also prunes, candied lemons, dates, dried apricots, almonds, etc. For meats, we find chicken, lamb, veal, beef, turkey, but also white fish, shrimp and other variants of vegetarian tagine.

Ready to start making a delicious tagine?

Leave a Comment

Your email address will not be published.