\nApproximately 100 Kcal\/100gr<\/p>\n
\nServes 4<\/p>\n
\n20 minutes<\/p>\n
\n1 hour and 30 minutes<\/p>\n
\n1 hour and 50 minutes<\/p>\n
Embark on a culinary journey to Morocco with this sun-kissed chicken tagine recipe. This beloved dish combines tender chicken, melt-in-your-mouth apricots, and aromatic preserved lemon. Exotic spices such as ras el hanout and saffron add an intriguing depth of flavor, while honey and orange blossom water introduce a delightful sweetness.<\/p>\n
\nFor 4 people:<\/p>\n
– 4 chicken thighs
\n– 1 can of apricot halves in syrup
\n– 1 minced onion
\n– 3 slices of sugar-preserved lemon
\n– 3 slices of salt-preserved lemon
\n– 1 tablespoon of honey
\n– 1 teaspoon of orange blossom water
\n– 2 teaspoons of chicken stock concentrate
\n– 1 sachet of saffron
\n– 3 teaspoons of ras el hanout
\n– 3 teaspoons of tagine spices
\n– 2 teaspoons of coriander seeds
\n– A pinch of hot pepper
\n– Salt (to taste)
\n– Pepper (to taste)
\n– 2 handfuls of slivered almonds
\n– Olive oil (as needed)
\n– Cooked couscous (enough for 4 servings)<\/p>\n
1. In a hot skillet, brown the chicken thighs on all sides in a bit of olive oil. Quickly blend or crush the coriander seeds.<\/p>\n
2. In a tagine or a Dutch oven, gently heat the spices in a little olive oil over low heat. Increase to medium heat, add the onion and honey, and let it caramelize slightly.<\/p>\n
3. Return to low heat, add the chicken, the slices of preserved lemons wrapped in a spice net or infuser (for easy removal later), season generously with salt and pepper, pour in two glasses of water and the chicken stock concentrate, and stir everything together. Cover and let simmer for about 1 hour, stirring occasionally.<\/p>\n
4. Remove the preserved lemons, add the apricots and orange blossom water, and continue cooking for another 15 minutes uncovered.<\/p>\n
\nToast the slivered almonds in a dry pan until golden and sprinkle them over the tagine just before serving.<\/p>\n\n\n