Middle_Eastern
Middle Eastern - Stews and Tagines
Atayef Tagine / Stew
Chef's Menu Description
A comforting, slow-cooked classic featuring tender cuts braised in a rich, velvety reduction with root vegetables and fresh herbs.
Ingredients
- • 8 chicken thighs, bone-in
- • 1 onion, finely chopped
- • 2 preserved lemons, sliced
- • 1/2 cup green olives
- • 1 tsp ras el hanout
- • 1/2 tsp ground ginger
- • 2 tbsp olive oil
- • 500ml chicken stock
- • 1 bunch coriander, chopped
Preparation Steps
1
Phase 1
Brown the chicken thighs in olive oil in a tagine over medium-high heat.
2
Phase 2
Add the onion, ras el hanout, and ginger and fry until softened.
3
Phase 3
Pour in the stock, cover, and cook gently over low heat for 45 minutes.
4
Phase 4
Add the preserved lemon and olives and simmer uncovered for 20 minutes more.
5
Phase 5
Boil briskly for 5 minutes to reduce the sauce until glossy.
6
Phase 6
Sprinkle with coriander and serve with couscous.