5 from 1 vote

Ingredients

  • 560 g chicken thighs, skinless and boneless
  • 450 g potatoes
  • 60 g olives I put a mix of green and Kalamata olives
  • 2 tsp ras el hanout
  • 1 tsp ginger powder
  • 3 cloves garlic
  • salt and pepper to taste
  • 1 confit lemon
  • 1 onion
  • 1 tsp cinnamon powder
  • 1 handful fresh coriander
  • 8 g extra virgin olive oil
  • 1 cube chicken stock optional

Instructions

  • Remove the skin and excess fat from the chicken thighs
  • Prepare the marinade by mixing 1 tsp of olive oil, 1 tsp of raz el hanout, ginger, garlic, the flesh of the lemon confit, pepper.
  • Add the marinade to your chicken. Mix well (you can leave it few hours in the fridge or even overnight for the chicken to marinate but I did not and it was very good too)
  • Cut the onion and skin of the lemon confit in slices and set aside.
  • Peel and cut the potatoes in halves.
  • On a hot pan (or tagine pot if you have) , cook the onion until soften with 1 tsp of olive oil, 1 tsp of raz el hanout and cinnamon.
  • Add the chicken and let the pieces sear on both sides.
  • Add potatoes, chicken stock, and cover with water.
  • Let it cook on slow heat with the lid half opened to let the steam escape. The tagine is ready when the broth has reduced to a thick sauce (took me about 1h).
  • Adjust the sauce with salt/pepper/spices if needed.
  • Top with the olives, lemon confit skin, and fresh herbs.

Notes

Serve with toasted bread and enjoy!
Calories: 450kcal