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Chicken tagine with onions

Tagine Onions

chicken tagine easy to prepare

How to prepare:

Crush the garlic cloves, put them in a large bowl, then add a pinch of salt, ground cumin, turmeric and paprika, then add three tablespoons of olive oil, and mix the ingredients together well, then add the chicken thighs and rub the ingredients with them well, and make sure to cover them from the Cover the bowl with cling film in all directions, then leave it in the refrigerator for four to six hours, so that the chicken can absorb the flavors of the other seasonings. Cut the onions into thick slices and set aside.

Add the remaining olive oil to a large saucepan, put it on a medium heat until the oil heats up, then add the chicken thighs pieces to it, and fry them from all directions, for ten minutes until they acquire a golden color, then remove them from the pot, put them in a plate and set them aside. Add the onion slices to the large pot, and also add the saffron, a pinch of salt, a pinch of ground black pepper, and stir over a medium heat until it becomes soft, for ten to fifteen minutes.

Cut the lemon into slices, and add it to the large pot – whole and without peeling – then return the chicken thighs to the pot and add a cup of water, cover the pot, and leave it on a low heat for forty minutes until the chicken is completely cooked. Remove the pot from the heat, add the green olives and green coriander leaves, stir gently, then pour into a large serving dish. Serve hot with white basmati rice, or bread, as you prefer.

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