Soups & stews
Chicken Tagine with Olives
6 servings
분량10 minutes
활동 시간3 hours 55 minutes
총 시간재료
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
방향
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.
영양 정보
1회 제공량
-
칼로리
425 kcal
지방 전체
31 g
포화 지방
8 g
불포화 지방
21 g
트랜스 지방
0.1 g
콜레스테롤
143 mg
나트륨
339 mg
탄수화물 전체
11 g
식이섬유
2 g
총 당류
4 g
단백질
26 g
6 servings
분량10 minutes
활동 시간3 hours 55 minutes
총 시간