Chicken Tagine
cooking.nytimes.com
cooking.nytimes.com
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Ingredients

  • 3 ½ tablespoons sweet paprika
  • 1 teaspoon garlic powder
  • 2 teaspoons cinnamon
  • 3 tablespoons ground coriander
  • 1 tablespoon plus 1 teaspoon ground turmeric
  • 1 tablespoon ginger powder
  • ½ tablespoon ground cardamom
  • 2 ½ teaspoons ground allspice
  • 8 chicken thighs , approximately 3 pounds
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons spice mix
  • ⅓ cup extra-virgin olive oil
  • 3 Roma tomatoes
  • 1 head cauliflower , cut into bite-size florets
  • 1 large white onion , diced
  • 3 cloves garlic , diced
  • 1 tablespoon grated fresh ginger
  • 1 pinch saffron
  • 1 tablespoon tomato paste
  • 2 cups chicken stock , homemade or low-sodium
  • 3 tablespoons preserved lemons , approximately 2 lemons, roughly chopped
  • 1 cup green olives , like Castelvetranos
  • ½ bunch cilantro , leaves picked and stems discarded.

Instructions

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