Here’s a recipe for preparing a tagine with chicken thighs, broth, olives, and fried potatoes, cooked over charcoal or on low heat to achieve a rich and flavorful sauce:
Ingredients:
4 chicken thighs
2 medium onions, sliced
3 garlic cloves, minced
1 tomato, diced
1/2 cup green olives (pitted)
2 potatoes, cut into sticks and fried
1/4 cup olive oil
1 teaspoon turmeric
1 teaspoon ground ginger
1/2 teaspoon black pepper
1/2 teaspoon salt (or to taste)
1 tablespoon chopped cilantro and parsley
1 cup water (or more if needed)
Preparation:
1. Season the chicken: Marinate the chicken thighs with salt, black pepper, turmeric, ginger, and garlic.
Set aside for 10 minutes to absorb the flavors.
2. Prepare the tagine: Heat the olive oil in the tagine (or a large pot) over medium heat, then add the onions and sauté until softened.
3. Add the chicken: Place the chicken thighs in the tagine and stir with the onions until the color changes and they brown slightly.
4. Add the tomato and spices: Add the diced tomato, cilantro, and parsley, and mix well.
5. Cook on low heat: Add water, cover the tagine, and let it cook on low heat (or over charcoal) for 45 minutes to an hour, until the chicken is fully cooked and the sauce becomes thick.
6. Add the olives: In the last 10 minutes of cooking, add the olives to the tagine and let it simmer to infuse the flavors.
7. Serve: Serve the tagine in a dish and garnish with fried potatoes on top.
Note:
For the best flavor, it’s recommended to use a tagine over charcoal, as it gives an authentic taste and a thick, rich sauce.
Enjoy this delicious tagine dish!
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