Fall is pretty much around the corner and I’m ready to welcome it with open arms. It’s been raining for 3 days and all I’m thinking about is : fall food.
So there we are, making slow cooked meals again, adding comfy spices and lots of comfort dishes. This tajine is nowhere near traditional because I don’t even own a tajine dish!
I’ve got a question for you : what spices do you usually put in your tajine? I can’t make mine taste like the traditional ones I ate a few years ago.
I mixed a few recipes and it was delicious but I want to know what spices I’m missing on!
Lemon and chicken tajine (serves 4-6) :
- 6 chicken thighs
- 1 can green olives (pitted)
- 1 big onion
- 1,5 lemon
- 40cl chicken broth
- 4 garlic cloves
- 1 pinch curcuma (turmeric)
- 2 tsp ground ginger
- 1/2 tsp cinnamon
- 2 tsp coriander
- 2 tsp parsley
- Salt and pepper
Brown your chicken in a deep skillet or a big pot until golden brown.
Mince the onion and add it to the pot. Stir and cook for a few minutes. Add minced garlic, coriander and parsley.
Add your chicken broth, sliced lemons and spices. Cover with a lid and let it cook gently for 20 minutes. After that, add olives and cook 5 minutes without lid.
If you own a tajine dish, put everything in and in the oven it goes at 210°C (400°F) for 10 minutes.
If not, you’re done and can serve with couscous!
If you cook this in advance I recommend taking the lemons out after everything is done as it can add a lot of bitterness due to the skin!