Chicken Tajine

Deborah Dana
The chicken in this recipe is cooked in a broth of spices with saffron. It is delicious with rice, sliced almonds, and some raisins.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
37
Favorites
Collections
Planner
Grocery List
Ingredients
4
Servings
  • 2 onions
  • 2 cloves garlic
  • 1/2 kilos potato, small, peeled
  • 1 chicken, cut into 8 pieces
  • 3 tablespoons olive oil
  • 1 tablespoon cumin powder
  • 1 teaspoon ginger powder
  • 1 teaspoon paprika
  • pinches saffron
  • 2 cups chicken broth, heat
  • 1/2 cups pitted olives
  • parsley, chopped for garnish
  • dates, or raisins
  • almonds, sliced for serving
Preparation
1h 15 mins
0 mins
Medium
  • Finely slice the onion. Crush the garlic. Cut the potatoes in half and then into quarters if they are large.
  • Remove the skin from the chicken and sprinkle with salt and pepper.
  • Heat the oil in a large pot and brown half of the chicken on all sides. Remove and repeat with the rest of the chicken.
  • Return the chicken to the pot and add the onion, garlic, and spices. Stir until the chicken is coated in the spices and add enough chicken broth to cover it well.
  • Bring the pot to a boil and then lower the heat a bit. Let cook for 30 minutes.
  • Add the small potatoes and olives to the pot. Cover and cook for 30 more minutes or until the potatoes and chicken are cooked.
  • Taste the sauce and season with salt and pepper.
  • Serve over rice and sprinkle with chopped parsley.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by