Chicken Tagine with Olives

• portions: 6 servings
• temps actif: 10 minutes
• temps total: 3 hours 55 minutes

Ingrédients

8 cloves garlic (finely chopped)

1 teaspoon sweet paprika

1 teaspoon ground cumin

1/2 teaspoon ground ginger

1/2 teaspoon saffron threads (crushed)

1/2 teaspoon turmeric

Kosher salt and freshly ground black pepper

6-8 bone in skin on chicken thighs

2 tablespoons olive oil

3 yellow onions, thinly sliced

¼ teaspoon ground cinnamon

16 green castelvetrano olives, pitted and smashed

1 lemon, peeled into thick slices (using a vegetable peeler to peel the lemon peel into thick 1 inch strips)

1 cup chicken stock

Juice of 1/2 lemon

1 tablespoon chopped flat-leaf parsley

Instructions

Mix garlic, saffron, ginger, paprika, cumin and turmeric together with ½ teaspoon of salt and ½ teaspoon freshly cracked black pepper. Rub the chicken with mixture, cover, and refrigerate to marinate for 3 to 4 hours.

Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to plate and set aside. Add onions to skillet, and cook over medium-low heat about 15 minutes, until they begin to caramelize. Add the ground cinnamon and stir to combine.

Put chicken on onions. Scatter with olives and the lemon strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.

Cover the skillet and place over low heat, and cook about 30 minutes, until chicken is cooked through. Scatter parsley on top, and serve.

Nutrition

• Calories: 425 kcal
• Lipides Totaux: 31 g
• Lipides Saturés: 8 g
• Lipides Insaturés: 21 g
• Acides Gras Trans: 0.1 g
• Cholestérol: 143 mg
• Sodium: 339 mg
• Glucides Totaux: 11 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 4 g
• Protéines: 26 g