Saffron Chicken Tagine Recipe
344kcal
Ingredients
- 2 lbs. boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp ground black pepper
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp ground cardamom
- 1/4 tsp saffron threads, soaked in 1 tbsp. warm water
- 1/4 cup olive oil
- 1 cup chicken broth
- 1/2 cup cup pitted green olives
- 1/2 cup golden raisins
- 1/4 cup chopped fresh cilantro
- 1/4 chopped fresh parsley
- Salt, to taste
Equipment
- Dutch oven or tagine
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Mixing spoon
- small bowl to soak the saffron threads
Method
- Heat the olive oil in a large Dutch oven or tagine over medium-high heat.
- Add the chicken and brown on all sides, about 5 minutes. Remove the chicken from the pot and set aside.
- Add the onion to the pot and sauté until soft and translucent, about 5 minutes.
- Add the garlic, ginger, turmeric, cinnamon, black pepper, cumin, coriander, and cardamom to the pot and cook for 1-2 minutes, stirring constantly.
- Add the chicken back to the pot along with the chicken broth, saffron threads and water, olives, and raisins. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 45 minutes to 1 hour, or until the chicken is cooked through and tender.
- Season with salt to taste and garnish with chopped cilantro and parsley before serving.
Nutrition
Calories344kcalCarbohydrates15gProtein31gFat18gSaturated Fat3gCholesterol139mgSodium564mgPotassium556mgFiber2gSugar8g