Chicken Tagine with Olives

Instructions

1. Step 1

   Pat the chicken thighs dry and season them evenly with the salt and black pepper.

   Timer: 5 min (fixed)

   Ingredients used: 2.0 gr Black Pepper, 8.0 piece Chicken Thigh, 6.0 gr Salt

   Cookware: large plate

2. Step 2

   Heat the olive oil in the Dutch oven over medium heat. Brown the chicken in batches, skin-side down first, then transfer it to the plate.

   Timer: 12 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: Dutch oven, large plate, tongs

3. Step 3

   Add the onion to the pot and cook over medium heat until softened and lightly golden, stirring regularly.

   Timer: 8 min (fixed)

   Ingredients used: 300.0 gr Onion

   Cookware: Dutch oven, wooden spoon

4. Step 4

   Add the garlic, ginger, turmeric, cinnamon, saffron, parsley, and cilantro. Stir over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 15.0 gr Cilantro, 16.0 gr Garlic, 1.0 gr Ground Cinnamon, 4.0 gr Ground Ginger, 3.0 gr Ground Turmeric, 15.0 gr Parsley, 0.1 gr Saffron

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Return the chicken and any collected juices to the pot, then pour in the water. Bring the liquid to a simmer over high heat.

   Timer: 3 min (fixed)

   Ingredients used: 360.0 ml Water

   Cookware: Dutch oven, tongs

6. Step 6

   Cover the pot, reduce to low heat, and braise the chicken gently.

   Timer: 30 min (fixed)

   Cookware: Dutch oven

7. Step 7

   Add the preserved lemon and olives. Simmer uncovered over low heat until the sauce is slightly reduced and the chicken reaches at least 74°C at its thickest point.

   Timer: 15 min (fixed)

   Ingredients used: 180.0 gr Olive, 1.0 piece Preserved Lemon

   Cookware: Dutch oven, instant-read thermometer, wooden spoon

8. Step 8

   Remove the pot from the heat and let the tagine rest briefly before serving.

   Timer: 5 min (fixed)

   Cookware: Dutch oven