Weeknight Chicken Tagine
, Serves 4 to 6
Chicken simmered in a turmeric-ginger marinade over silky onions, finished with olives, lemon and torn baguette.
| 2 tbsp olive oil (for the onions) | Sweat onions, covered, 5 min | Pour half into pan, cook 10-15 min | Marinate chicken in leftover marinade | Add all to pan, simmer 15-20 min | Garnish, serve with lemon & bread |
| 2 large yellow onions, thinly sliced | |||||
| 120 ml vegetable or chicken stock | Mix marinade in a bowl | ||||
| 2 tbsp olive oil, plus more as needed (for the marinade) | |||||
| 1 cup finely chopped cilantro leaves & tender stems, plus more for garnish | |||||
| 1 to 2 tbsp seeded, finely chopped preserved lemon, or zest of 1 lemon | |||||
| 3 garlic cloves, minced or pressed | |||||
| 1 tsp honey or granulated sugar | |||||
| 1 tsp ground turmeric | |||||
| 1 tsp ground ginger | |||||
| Fine sea salt & black pepper (3/4 tsp salt, 1/4 tsp pepper) | |||||
| 570 g boneless, skinless chicken breasts or thighs, cut in 1- to 1 1/2-inch / 2.5-4 cm pieces | |||||
| 1/2 cup pitted Castelvetrano or Kalamata olives, for serving | |||||
| 2 lemons, cut into wedges, for serving | |||||
| 1 baguette, for serving |
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