Ingredients for Argana's Moroccan Chicken
- 2 pounds bone-in, skin-on chicken thighs (or breasts)
- 1 large chopped onion
- 4 cloves minced garlic
- 1 tablespoon grated ginger
- 1/2 teaspoon saffron threads
- 2 tablespoons olive oil
- 1/2 cup chopped fresh parsley
- 1 tablespoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 tablespoon paprika
- juice of 1 lemon
- 1 cup water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped preserved lemon
- 1/2 cup pitted Kalamata olives
- 1/2 cup chopped fresh cilantro
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How to Make Argana's Moroccan Chicken
- In a large tagine or non-metallic cooking pot, combine 1 large chopped onion, 4 cloves minced garlic, 1 tablespoon grated ginger, 1/2 teaspoon saffron threads, 2 tablespoons olive oil, 1/2 cup chopped fresh parsley, 1/2 cup chopped fresh cilantro, 1 tablespoon ground cumin, 1 teaspoon ground cinnamon, 1 teaspoon ground turmeric, 1 tablespoon paprika, and the juice of 1 lemon.
- Add 2 pounds bone-in, skin-on chicken thighs (or breasts), ensuring each piece is coated in the spice mixture.
- Cover and marinate in the refrigerator for at least 2 hours, or preferably overnight for maximum flavor.
- When ready to cook, pour 1 cup of water into the tagine or pot.
- Add 1 teaspoon salt and 1/2 teaspoon black pepper.
- Place the pot on the stove over medium heat and bring to a gentle simmer.
- Reduce heat to low, cover, and simmer for 35-40 minutes, or until the chicken is cooked through and tender.
- While the chicken simmers, in a separate saucepan, combine 1/2 cup pitted Kalamata olives and 1/4 cup chopped preserved lemon with 1/4 cup water.
- Bring to a boil, then reduce heat and simmer for 10 minutes. Drain the olives and lemon before using.
- Add the drained olive and preserved lemon mixture to the chicken 5 minutes before serving.
- Garnish with extra fresh parsley and cilantro before serving hot. Enjoy the taste of Morocco!
Nutrition Information (Approximate per serving)
Sodium
111 g
Sugar
19g
Fat
75g
Carbs
4g
