This month I decided to sign up for taste & create's monthly partnering event. I used more chicken stock than the recipe called for on accident but it came out perfect and I think it had just enough sauce to cover the couscous
Chicken with Olives Tagine 2016-03-14 10. 14 Serves 3 If you are looking for a recipe that tastes heavenly and makes the house smell fantastic try this Algerian Taginechicken with olives, a yummy recipe you must give it a go. Ingredients 3 Chicken legs 1 cup pitted green olives One lemon Salt and pepper to taste 2 tsp ground cumin 1 tsp ground ginger 1 tsp paprika 1 tsp ground cinnamon 1 tbsp olive oil 1 large onion, sliced 2 garlic cloves pressed 2 cups low-salt chicken broth 2 tbsp of chopped parsley. Instructions Heat oil in a large pan over high-medium heat, add onion slices and sautée for 2 minutes add the chicken and sprinkle with salt and pepper, cook 4 minutes on each side or until browned, add the garlic followed by other four ingredients and stir for a further minute, cover and let it cook for 30 seconds then pour in the chicken broth, stir and cover, bring to a boil. Squeeze enough juice from a lemon and cut it into widgets add it to the pan, reduce the heat and simmer until your chicken is cooked through add the olives in the last 10 minutes
Remove the chicken to a large Dutch oven or tagine pot. Heat the remaining olive oil in a large sauté pan set over medium heat, and sear the chicken in batches, starting skin-side down, until the thighs are browned
Transfer chicken to plate. (you will have to do chicken in batches so as not to crowd the pan too much) Pour off all but a thin film of fat from the pan
This recipe for Moroccanchicken thighs with olives was one such recipe – it used chicken thighs which I personally don’t like – I don’t like the taste of the meat
Transfer the chicken to a tagine or lidded dish, scrape over the marinade and pour over the water. Add the remaining marinade ingredients and pour over the chicken
Add chicken. Bake chicken, uncovered, in 400 degree F oven for about 30 minutes, stirring occasionally, until chicken is no longer pink. 2 lbs boneless skinless chicken thighs, halved
Next add the bay leaves and lentils. 7 to 8 Chicken Thighs. 1 Medium White Onion – Chopped. 3 Stalks Clearly – Chopped. 3 Carrots – Chopped. 1 1/2 Cup Lentils. Coat the chicken thighs in olive oil, sprinkle with salt and pepper and cook for 1 hour in a 400 degree oven. Bring to a boil, reduce the heat to a simmer, cover and cook for 1 hour or until the lentils are soft. Once the lentils are soft, add the coconut milk and chicken and cook for another 10 minutes uncovered. 8 Chicken Thighs. 1 Medium White Onion – Chopped. 3 Carrots – Chopped. 1 1/2 Cup Lentils
This time of year is hectic for many families – it certainly is at my house. This one-pot meal for MoroccanChicken with Eggplant-Zucchini Ragout is an answer to both problems
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