One of the most popular, simple and incredibly tasty tagine recipes. It is difficult for me to find a successful recipe for cooking chicken. Olives, Salted lemons, saffron — all this gives a very authentic taste and incredible aroma.
- 4-5 chicken legs or 2-3 thighs
- sea salt
- olive oil
- 30 ml of vinegar (best of all - white wine or rice)
- a small handful of fresh cilantro (can be replaced with dry coriander — 2 tbsp.)
- 1 tsp cinnamon
- pinch of saffron
- 1 small onion
- 8-10 cloves of garlic
- 1.5 tsp ground star (cumin)
- 1 tsp. dried ginger
- ! 1 salted lemon
- glass of water
- a large handful of green or pink olives
Rub the chicken with salt. Pour 200 ml of water into a bowl, add vinegar, put chicken, finely chopped onion, add greens and all spices (except salted lemons). Mix well and leave to marinate for at least 15 minutes.
We shift the chicken into a brazier (or cauldron), put on medium heat, fill with marinade. Spread the olives on top. Remove all the pulp from the salted lemon, spread the skin on top of the chicken.
Cover and cook over low heat for about 45 minutes.
The chicken turns out to be the most tender, imbued with the subtle aroma of spices, olives and lemon, and the yellow sauce is simply incredible. Highly recommend.
Rub the chicken with salt. Pour 200 ml of water into a bowl, add vinegar, put chicken, finely chopped onion, add greens and all spices (except salted lemons). Mix well and leave to marinate for at least 15 minutes.
We shift the chicken into a brazier (or cauldron), put on medium heat, fill with marinade. Spread the olives on top. Remove all the pulp from the salted lemon, spread the skin on top of the chicken.
Cover and cook over low heat for about 45 minutes.
The chicken turns out to be the most tender, imbued with the subtle aroma of spices, olives and lemon, and the yellow sauce is simply incredible. Highly recommend.
