Preserved Lemon Chicken
Ingredients
- 2 large chicken thighs
- 1 or 2 yellow onions
- 1 or 2 preserved lemons
- Olive oil
For the marinade
- 1/2 ground ginger
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ras el hanout
- 2 cloves garlic, pressed
- Salt and pepper
- 2 tablespoons water
- 2 tablespoons olive oil
Instructions
- Start by preparing the marinade by mixing the ingredients in a bowl.
- In a saucepan, sauté the chopped onion in 2 tablespoons of olive oil over low heat, covered, for 10 minutes. Stir occasionally.Then place the onion in the bottom of your tagine.
- Season the chicken thighs with salt and pepper, then place them in the same pan as the onions and brown them for 5 to 10 minutes on all sides, turning them several times.
- Place the chicken thighs in the tagine, on top of the onions, and coat them evenly with the marinade.Add the chopped preserved lemon and arrange it around the chicken.
- Cover the tagine (or casserole dish) and place it in a cold oven. Preheat it to 160°C/325°F for 1 hour.Remove the cover and return it to the oven for 15 minutes, still at 160°C/325°F.