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Easy Weeknight Chicken Tagine


· 4 cloves garlic, minced or zested

· 1 T. ginger, minced or zested

· ½ bunch cilantro, chopped

· Salt and pepper

· 2 T. oil

· 1 # chicken breast or thigh, chunked

· --

· 3 T. oil

· 1 medium onion, cut in half and sliced

· 1 ½ C. chicken stock


1. In a large bowl, combine the Ras el Hanout, garlic, ginger, cilantro, salt and pepper, and oil. Stir well to combine and then add the chicken. Toss the chicken well in the spices and refrigerate at least 2 hours or overnight.

2. In a tagine/dutch oven/skillet/or large pan with a lid, add the 3 T. oil and heat over medium heat. When hot, add the chicken and brown on the top and the bottom. When the chicken is brown, add the onion and mix in. Season with a bit of salt and pepper and cook until the onion begins to soften, about 3-4 minutes.

3. Next add the preserved lemon, green olives, chicken stock and bay leaves. Bring to a rolling simmer, place on the lid and reduce the heat to medium low and continue cooking until the chicken is cooked through.

4. When the chicken is cooked, remove the lid and if the dish is a bit liquidy, increase the heat and reduce out a bit more liquid. The dish should be saucy, but not runny. Enjoy with coucous!


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