Chicken Tangine

13 INGREDIENTS • 13 STEPS • 1HR 5MINS

Chicken Tangine

Recipe

4.8

6 ratings

This Chicken Tangine has a lovely balance of spice and sweetness.

This Chicken Tangine has a lovely balance of spice and sweetness.

Jenessa's Dinners

Hi, I'm Jenessa. My goal is to offer up a healthy, modern twist on traditional recipes from around the world.

1HR 5MINS

Total Time

$3.20

Cost Per Serving

Ingredients

Servings

4

us / metric

2

Bone-In Chicken Breasts

5

1

Onion

6

2

Preserved Lemons

480 mL

Low-Sodium Chicken Stock

120 g

Cracked Green Olives

20 g

Chopped Fresh Parsley

4 Tbsp

Chopped Fresh Cilantro

4

Whole Cardamom Pods

5

Whole Cloves

8

Whole Coriander Seeds

1 2/3 Tbsp

Ras el Hanout

Nutrition Per Serving

VIEW ALL

Calories

499

Fat

18.1 g

Protein

35.6 g

Carbs

51.2 g

Jenessa's Dinners

Hi, I'm Jenessa. My goal is to offer up a healthy, modern twist on traditional recipes from around the world.

Cooking Instructions

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step 1

Preheat oven to 350 degrees F (180 degrees C). Slice the Onion (1).

step 1 Preheat oven to 350 degrees F (180 degrees C). Slice the Onion (1).

step 2

Julienne the Preserved Lemons (2). Chop the Fresh Cilantro (4 Tbsp).

step 2 Julienne the Preserved Lemons (2). Chop the Fresh Cilantro (4 Tbsp).

step 3

Cut the Potatoes (6) into quarters. Chop the Fresh Parsley (20 g).

step 3 Cut the Potatoes (6) into quarters. Chop the Fresh Parsley (20 g).

step 4

In a dutch oven or large pot without any plastic parts, heat 1 tbsp. of olive oil. Season the Bone-In Chicken Breasts (2) with salt and pepper.

step 4 In a dutch oven or large pot without any plastic parts, heat 1 tbsp. of olive oil. Season the Bone-In Chicken Breasts (2) with salt and pepper.

step 5

Sear each side until crispy and golden brown (about 4-5 minutes each side). Remove from pot and set aside when done.

step 5 Sear each side until crispy and golden brown (about 4-5 minutes each side). Remove from pot and set aside when done.

step 6

Add onion to the pot and add almost all the Ras el Hanout (1 2/3 Tbsp). Stir well and let cook until softened, about 6 minutes.

step 6 Add onion to the pot and add almost all the Ras el Hanout (1 2/3 Tbsp). Stir well and let cook until softened, about 6 minutes.

step 7

Add potatoes and Carrots (5) and continue to cook the vegetables for another 10-15 minutes, until deep brown.

step 7 Add potatoes and Carrots (5) and continue to cook the vegetables for another 10-15 minutes, until deep brown.

step 8

Stir in most of parsley (1/2 cup) and cilantro (1/4).

step 8 Stir in most of parsley (1/2 cup) and cilantro (1/4).

step 9

Sprinkle the remaining Ras El Hanouf on the chicken (5 1/2 tsp) and add it back to pot, among with Whole Cardamom Pods (4), Whole Cloves (5), Whole Coriander Seeds (8), and Low-Sodium Chicken Stock (480 mL).

step 9 Sprinkle the remaining Ras El Hanouf on the chicken (5 1/2 tsp) and add it back to pot, among with Whole Cardamom Pods (4), Whole Cloves (5), Whole Coriander Seeds (8), and Low-Sodium Chicken Stock (480 mL).

step 10

Bring to a boil over medium-high heat.

step 11

Transfer the covered pot to the oven to braise for about 25 minutes.

step 11 Transfer the covered pot to the oven to braise for about 25 minutes.

step 12

Take the pot out of the oven and return it to the stove top over low heat. Add the preserved lemon (2) and the Cracked Green Olives (120 g), cooking for another 5 minutes while simmering.

step 13

Garnish with the remaining parsley, serve with couscous.

step 13 Garnish with the remaining parsley, serve with couscous.

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