Chicken Tagine with Preserved Lemons and Olives

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Finely chop 2 onions and grate 3 garlic cloves. Heat 2 tbsp olive oil in a heavy-based pan and sweat the onions for 5 minutes until translucent.

   5:00
2. 2

   Rub 600 g chicken thighs with 1 tsp ginger, 1 pinch of saffron and salt, add to the onions and brown on all sides.

3. 3

   Deglaze with 200 ml water, cover and braise over a medium heat for 35 minutes.

   35:00
4. 4

   Cut 1 preserved lemon into strips and add to the pan with 80 g olives. Braise for another 8 minutes, until the sauce has thickened.

   8:00