Chicken tagine with olives and almonds
Savory recipes
Spring
Summer
1+ hour
Medium difficulty
Casserole
Cocotte en fonte
Poêle
Prep time
20 minutes
Cooking time
45 minutes
Serves
2 people
Method
- Heat the chicken stock in a small saucepan
- While the stock is heating, cook the chopped onions until golden brown with a little oil or butter in your Dutch oven. Add the garlic
- Pour in the hot chicken stock
- Stir in the orange juice, cinnamon, grated ginger, and saffron, then heat for one minute
- In a frying pan, sauté the chicken for a few minutes until brown, then add it to the Dutch oven, cover, and simmer for 45 minutes
- After 45 minutes, remove the chicken, add the olives, and reduce the stock
- Once the sauce has thickened, add the chicken. Sprinkle with cilantro, parsley, and slivered almonds, serve, and enjoy!
Ingredients
- 4 pieces of chicken
- 60 cl (2 and 1/2 cups) chicken stock
- 2 large onions
- 3 cloves of garlic
- 1 cinnamon stick or a couple teaspoons of powdered cinnamon
- 1 small piece of grated ginger (about 1.5 cm or half an inch)
- 1 pinch of saffron
- 2 tsp chopped cilantro
- 2 tsp chopped parsley
- 115 g (4 oz) Moroccan olives
- 200 g (2 cups) slivered almonds
- The juice from an orange
- Salt, pepper
Utensils
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