Moroccan Cuisine | CHICKEN TAGINE WITH PRESERVED LEMONS AND OLIVES | How To Feed a Loon

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric adds color and flavor at a lower cost.

green olives

🥗Healthier: capers

💰Cheaper: black olives

Capers provide a similar briny flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories.

Slice 2 preserved lemons into slices.

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Add the sliced preserved lemons and sauté for about 4 minutes until browned.

Remove the preserved lemons from the skillet and set aside.

Dust chicken thighs with 1/4 cup of flour, seasoning with salt and pepper.

Heat 2 tablespoons of olive oil in the same skillet.

Add the chicken thighs skin-side down and cook for 4-5 minutes until the skin is crispy.

Flip the chicken thighs and cook for another 3-4 minutes, not fully cooking them yet.

Remove the chicken from the skillet and set aside.

In the same skillet, add 1 1/2 to 2 cups of chopped onions and cook until soft and translucent.

Add 4 cloves of minced garlic and cook for about 30 seconds until fragrant.

Stir in 2 teaspoons of smoked paprika, 1/2 teaspoon of ground cinnamon, 1/2 teaspoon of ground coriander, 1 teaspoon of ground ginger, 1 teaspoon of ground cumin, and 1 teaspoon of ground turmeric, cooking until fragrant.

Pour in the chicken bone broth and add a healthy pinch of saffron to the broth.

Return the chicken thighs to the skillet, cover, and simmer until cooked through.

Cooking Techniques

Equipment Needed

Spice Level: