This Chicken Tangine has a lovely balance of spice and sweetness.
Total Time
1hr 5min
4.8
6 Ratings
Author: Jenessa's Dinners
Servings:
4
Ingredients
•
2
Bone-In Chicken Breasts
•
5
Carrots
•
1
Onion
•
6
Potatoes
•
2
Preserved Lemons
•
2
cups
Low-Sodium Chicken Stock
•
1
cup
Cracked Green Olives
•
1/2
cup
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
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C). Slice the Onion (1).
2.
Julienne the Preserved Lemons (2). Chop the Fresh Cilantro (4 Tbsp).
3.
Cut the Potatoes (6) into quarters. Chop the Fresh Parsley (1/2 cup).
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.
5.
Sear each side until crispy and golden brown (about 4-5 minutes each side). Remove from pot and set aside when done.
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.
7.
Add potatoes and Carrots (5) and continue to cook the vegetables for another 10-15 minutes, until deep brown.
8.
Stir in most of parsley (1/2 cup) and cilantro (1/4).
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 (2 cups).
10.
Bring to a boil over medium-high heat.
11.
Transfer the covered pot to the oven to braise for about 25 minutes.
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 (1 cup), cooking for another 5 minutes while simmering.
13.
Garnish with the remaining parsley, serve with couscous.
Nutrition Per Serving
CALORIES
499
FAT
18.1 g
PROTEIN
35.6 g
CARBS
51.2 g
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