Moroccan Chicken and Onion Tagine Recipe With Djaj Beldi

Ingredients

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  8 thigh, bone removed or 752g

• Onions

  Raw

  2 medium or 220g

• Garlic

  Raw

  3 clove or 9g

• Salt

  Table

  1 ½ tsp or 9g

• Pepper

  Spices, black

  1 tbsp or 6g

• Ginger

  Spices, ground

  1 tsp or 2g

• Cumin

  Spices, cumin seed

  0 tsp, ground or 0g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Ras El Hanout

  Frontier

  ½ tsp or 1g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Water

  Plain, clean water

  ½ cup or 118g

• Preserved Lemons, bottled

  Roland

  1 piece or 14g

• Parsley

  Raw

  1 tbsp or 4g

Directions

1. Gather the ingredients.
2. Place half of the onion slices and the pressed garlic in the bottom of a tagine. Arrange the chicken, skin-side up, on top of the onions.
3. With your fingers, sprinkle the spices over the chicken. Add the olive oil, allowing some of it to drizzle over the chicken, and then add the water around the chicken. Arrange the remaining onion rings on top of the chicken.
4. Cover the tagine and place it over medium-low heat; use a diffuser if cooking the tagine on a heat source other than gas. Allow the tagine to heat slowly to a simmer, and then reduce the heat to the lowest temperature necessary to maintain the simmer.
5. Cook the chicken without turning until very tender, up to two hours for a regular chicken or three hours for a free range chicken . Test by seeing if you can easily pinch the meat off the bone.
6. Towards the end of cooking, add the preserved lemon and olives (if using) and check to be sure there is enough liquid to prevent the onions from scorching. Add a bit more water if necessary, keeping in mind that there should be relatively little sauce in the finished tagine; the sauce comprises mostly onions and oils.
7. Garnish with fresh parsley or cilantro, and serve the chicken directly from the tagine with Moroccan bread for scooping everything up.
8. Enjoy!
9. Recipe by: Christine Benlafquih (source: https://www.thespruceeats.com/chicken-and-onion-tagine-djaj-beldi-2394697)

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