 |
Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
|
This is a simpler version of my recipe Traditional Moroccan Chicken. Peeled potato wedges can be added during step 3 when the chicken is turned over. Ingredients:
3 large boneless skinless chicken breasts, cut in half |
1 tablespoon olive oil |
1 tablespoon canola oil |
1 onion, chopped |
1 tablespoon fresh parsley, finely chopped |
2 1/2 cups warm water |
1 teaspoon ginger |
1/2 teaspoon turmeric |
1/2 teaspoon salt |
1/4 teaspoon garlic powder |
1/4 teaspoon black pepper |
1/4 teaspoon powdered saffron |
1/2 teaspoon smen |
1/2 preserved lemon, rinsed (rind only, sliced) |
1/3 cup green olives, cracked & pitted |
Directions:
1. Heat the oil in a large tagine over medium-low heat. Add the onion & parsley then cook for 5 minutes.
2. Pour in the water then add all the spices, smen, lemon, & olives. Salt & pepper the chicken then add to the tagine.
3. Cover with a lid, cook for 1 hour. Uncover, turn the chicken over then continue to cook (covered) for 45 minutes.
|
|