Chicken-lemon-olive tagine
★
★
★
★
☆
16 rates
Preparation : 20 min
Cooking : 1 h 45
Total time : 2 h 5 Rest : 0 min
8 people
6 chicken thighs
2 onions
15 ml of olive oil
2 cm of ginger
1 tbsp of cumin
1 tbsp of paprika
1 tbsp of oregano
1 tbsp of coriander seeds
6 garlic cloves
1 pinch of fleur de sel
1 pinch of pepper
200 ml of chicken broth
3 candied lemons
150 g of green olives
Associated products
RECIPE STEPS
1
On a hot grill, sear the chicken thighs cut in half and brown on each side.
Set them aside on absorbent paper.
- 6 chicken thighs
2
In the metal bowl equipped with the XL dough hook sauté the chopped onions with the crushed garlic cloves and olive oil.
Run the program.
- 2 onions
- 15 ml of olive oil
- 6 garlic cloves
Stir-fry
07:00 / Auto / 160°C
3
Arrange the chicken thighs evenly in the metal bowl.
Add the spices evenly, pour in the chicken broth then run the program.
- 2 cm of ginger
- 1 tbsp of cumin
- 1 tbsp of paprika
- 1 tbsp of oregano
- 1 tbsp of coriander seeds
- 200 ml of chicken broth
Simmering
01:00:00 / 0 / 100°C
4
Cut the candied lemons into 4, add them to the cooking with the olives then run the program.
- 3 candied lemons
- 150 g of green olives
Simmering
30:00 / 0 / 95°C
5
During this time, prepare medium-sized couscous for plating.
6
Serve the tagine in beautiful deep plates, sprinkle with a few coriander leaves on the tagine or a few Moroccan mint leaves.
