Tagine Argana

0

Ingredients

  • 3 lbs chicken
  • 4 large onion
  • 4 garlic clove
  • 1 tablespoon fresh ginger
  • 1 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup olive oil
  • 1 tablespoon fresh parsley
  • 1 tablespoon coriander
  • 1 tablespoon harissa
  • 0.50 teaspoon cinnamon
  • 1 teaspoon turmeric
  • 0.50 teaspoon paprika
  • 0.50 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup lemon juice
  • 2 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups water
  • 2 tablespoons salt
  • 1 tablespoon black pepper
  • 1 preserved lemons
  • 8 ounces olive

Use imperial measurements

Method

How to make Tagine Argana

  • In a large tagine (terra cotta cooking pot) or non-metallic cooking pot, mix the onions, garlic, ginger, olive oil, parsley, cilantro, harissa, cinnamon, turmeric, paprika and lemon juice.
  • Add the chicken and toss until all pieces are coated.
  • Cover and let marinate in the refrigerator at least 2 hours or overnight.
  • When ready to cook, pour the water into the tagine or pot. Add the salt and pepper.
  • Place on the stove and bring to a simmer over medium heat. Let simmer for 35 - 40 minutes, until the chicken is cooked through.
  • While the chicken is cooking, in a separate saucepan, bring the olives and preserved lemon to a boil. Let cook for 10 minutes, then drain.
  • Add the olive mixture to the chicken 5 minutes before serving. Serve hot.

(Courtesy of Food.com)