المكونات
- Spinneysfood Ground Cinnamon 1 tsp
- Spinneysfood Ground Ginger 1 tsp
- Spinneysfood Ground Cumin 1 tsp
- Spinneysfood Ground Paprika 1 tsp
- Saffron threads A good pinch
- Spinneysfood Ground Black Pepper ¼ tsp
- Spinneysfood Fine Sea Salt ¼ tsp
- Spinneysfood Boneless Chicken Thighs 8
- Brown onions 2
- Garlic 1 clove
- Spinneysfood Fresh Parsley 1 bunch
- Spinneysfood Fresh Coriander 1 bunch
- Spinneysfood Cinnamon Sticks 2
- Spinneysfood Bottled Drinking Water 750ml
- Spinneysfood Mediterranean Extra Virgin Olive Oil 2 tbsp
- Spinneysfood Unsalted Butter 30g
- Lemon Juice of 1
- Preserved lemons 3, small
- Green olives 100g, pitted
Nutrition (Per serving)
- سعرات حرارية 685
- دهون 54g
- المشبعة 15g
- بروتين 38g
- الكربوهيدرات 10g
- السكريات 2g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Chicken tagine with cinnamon, preserved lemon and olives
African 10 Mins Prep · 45 Mins Cook
- Mix together the cinnamon, ginger, cumin, paprika, saffron, pepper and a little sea salt in a large pot. Add the chicken thighs and mix well.
- Finely chop the onions, garlic and herbs. Add these to the pot along with the cinnamon sticks and water. Bring to a boil over a medium-high heat. Add the oil and butter. Cover the pan and simmer for 30 minutes, or until the chicken thighs are cooked and the broth is concentrated and reduced by about a quarter.
- Squeeze in the lemon juice. Halve the preserved lemons and add them to the pot along with olives. Simmer for a further 10 minutes. Adjust the seasoning, if necessary.
- Serve hot with Moroccan bread or couscous on the side.