recipes:chicken-tangine

Chicken Tagine

Recipe, Carne, LowCarb, 4

2

Servings

Qty	Unit	Ingredient
2	ea	Chicken thighs (5 oz each)
2	tsp	Coriander
2	tsp	Paprika
1	tsp	Cumin
½	tsp	Chili flakes
½	tsp	Ground ginger
1	med	Onion (215 g whole)
¼	ea	Preserved Lemon (40 g)
1	cup	Crushed tomatoes
1	ea	Garlic clove
¼	tsp	Onion powder
¼	tsp	Hot paprika
½	tsp	Basil
1	tbs	Dried currants (10 g)
½	cup	Artichoke hearts (90 g)
3	cups	Spinach (100 g)
2	tbsp	Cilantro

Prep
1. Mix tagine spice blend: coriander, paprika, cumin, chili flakes, and ground ginger
2. Dry chicken thighs and season with salt, pepper, and tagine spices
3. Slice onion thin
4. Separate preserved lemon flesh and rind. Mince flesh and julienne rind
5. Mince garlic
6. Rough chop artichoke hearts
7. Cut spinach into bits sized pieces
8. Rough chop cilantro
Cook
1. In a small pot, cook garlic for about 30 seconds.
2. Add crushed tomatoes, onion powder, paprika, and basil. Bring to a boil then simmer for 5 minutes. Set aside marinara.
3. in a hot oiled pan, brown chicken (3 minutes on one side, 1 on the reverse).
4. Remove chicken to a plate.
5. Add onion and minced lemon flesh to same pan (add oil if necessary) and cook for 2 to 3 minutes
6. Add marinara, currants, and half the cilantro.
7. Bring to a boil then reduce to a simmer.
8. Add chicken and simmer, covered, for 10 to 12 minutes.
9. Remove chicken
10. Wilt spinach into sauce.
11. Add artichokes and cook until heated through.
12. Remove from heat, season with salt and pepper and add lemon rind
13. Serve chicken breasts over tagine. Garish with remaining cilantro.

recipes/chicken-tangine.txt · Last modified: 2021/06/04 11:28 by sking