Chicken Tagine with Preserved Lemons and Cilantro
By All-Clad
Chicken Tagine with Preserved Lemons and Cilantro
By All-Clad
Yield/Serves:
Makes 4 servings
- 1 small sweet onion
- 2 cloves garlic
- 1 preserved lemon
- 2 Tbsp olive oil
- 1 large potato
- 4 large chicken thighs
- 3½ oz green olives, pitted
- 1⅔ cups chicken broth salt, to taste
- ¼ cup chopped fresh cilantro
This recipe was designed for the All-Clad Prep & Cook.
Peel the onion and garlic. Roughly chop the preserved lemon. Place garlic, onion and lemon in the bowl fitted with the ultrablade knife. Mince at speed 11 for 10 seconds.
Replace the ultrablade knife with the mixer. Add the olive oil and launch theP1 simmer program at 270°F for 5 minutes.
Peel and dice the potato.
At the end of the program, add chicken, potatoes, olives and chicken broth. Season with salt. Launch the P2 simmer program at 200°F for 45 minutes. Garnish with chopped cilantro and serve immediately.
Tip: You can replace half the potatoes with zucchinis.
Peel the onion and garlic. Roughly chop the preserved lemon. Place garlic, onion and lemon in the bowl fitted with the ultrablade knife. Mince at speed 11 for 10 seconds.
Replace the ultrablade knife with the mixer. Add the olive oil and launch theP1 simmer program at 270°F for 5 minutes.
Peel and dice the potato.
At the end of the program, add chicken, potatoes, olives and chicken broth. Season with salt. Launch the P2 simmer program at 200°F for 45 minutes. Garnish with chopped cilantro and serve immediately.
Tip: You can replace half the potatoes with zucchinis.