Moroccan Lemon Chicken Tagine

Name: Moroccan Lemon Chicken Tagine
Ingredients: 900 grams or 2 pounds boneless skinless chicken thighs; as needed olive oil; 2 medium onions; 35 grams or 4-5 pieces garlic cloves; a good fat pinch saffron; enough to bloom saffron boiling water; 1 gram or 1/2 tsp sweet paprika or smoked paprika; 1 gram or 1/4 tsp turmeric powder; 3 grams or 1 1/4 tsp ground cumin; 0,3 grams or 1/8th of a tsp ground cinnamon; 2,5 grams or 1 tsp ground ginger; 1 gram or 4-6 bay leaves bay leaves; 80 grams or half a cup preserved lemons or thinly sliced fresh lemon/dried lemon slices; 700 ml or 3 cups chicken stock or water; as needed pitted green olives (optional); 12 grams or half a bunch cilantro leaves; 1 tablespoon sugar

17 ingredients · from Pants Down Aprons On

Ingredients

900 grams or 2 pounds boneless skinless chicken thighs
as needed olive oil
2 medium onions
35 grams or 4-5 pieces garlic cloves
a good fat pinch saffron
enough to bloom saffron boiling water
1 gram or 1/2 tsp sweet paprika or smoked paprika
1 gram or 1/4 tsp turmeric powder
3 grams or 1 1/4 tsp ground cumin
0,3 grams or 1/8th of a tsp ground cinnamon
2,5 grams or 1 tsp ground ginger
1 gram or 4-6 bay leaves bay leaves
80 grams or half a cup preserved lemons or thinly sliced fresh lemon/dried lemon slices
700 ml or 3 cups chicken stock or water
as needed pitted green olives (optional)
12 grams or half a bunch cilantro leaves
1 tablespoon sugar

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Method

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Watch the original: “Moroccan Lemon Chicken Tagine” by Pants Down Aprons On. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.