Moroccan Chicken (Tagine)

الوقت

التحضير 15 دقيقة · الطهي 40 دقيقة · الإجمالي 55 دقيقة

الصعوبة

متوسط

1. 1

   Combine spices and set aside. Mince one of the strips of lemon zest, then on your cutting board, add 1 teaspoon minced garlic and scrape and chop them together to form a paste; set aside.

2. 2

   Season chicken liberally with salt and pepper. Heat oil in a Dutch oven, over medium high heat, brown chicken on all sides until a deep golden color, about 10 minutes; remove and set aside.

   10 دقيقة
3. 3

   Pour off all but 1 tablespoon of the fat from the Dutch oven; add onion and the remaining 2 strips of lemon zest; cook, stirring occasionally until onions begin to brown at the edges, about 5 to 7 minutes (add a tablespoon of water if the bottom of the pan gets too dark and looks like it will burn).

   7 دقيقة
4. 4

   Add remaining 4 teaspoons minced garlic, cook until fragrant, 30 seconds. Add spices and cook, stirring constantly, 1 minute; stir in broth and honey, scraping bottom of pot to loosen the browned bits.

5. 5

   Remove skin from chicken; if using both white and dark meat, add the dark meat first and simmer 5 minutes, over medium heat.

   5 دقيقة
6. 6

   Add carrots and breast meat (if using) on top, along with accumulated juices; cover and simmer, over medium low heat, until internal temperature reaches 160 degrees, 10 to 15 minutes.

   15 دقيقة
7. 7

   Transfer chicken to a plate or bowl and tent with foil. To the pot add olives, increase heat to medium high and cook until slightly thickened, 4 to 6 minutes.

   6 دقيقة
8. 8

   Return chicken to the pot, add garlic/lemon paste, cilantro, and lemon juice; stir and adjust seasonings with salt and pepper as needed. Serve immediately.

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مسببات الحساسية

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