This is a hearty and healthy Moroccan stew that's easy to make. It's packed full of veggies and protein, and can be served on a bed of couscous or mopped up with pieces of bread. This tagine uses preserved lemons to create its one-of-a-kind complex flavour. I've attached my recipe for the lemons below.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yield: 4 servings
Link: Moroccan Preserved Lemons Recipe
Ingredients:
- 2 boneless skinless chicken thighs, cut into 6 pieces
- 1 carrot, rough chopped
- 1 summer squash, rough chopped (can use any squash)
- 1 medium green bell pepper, rough chopped
- 2 large roma tomatoes, quartered
- 1/4 cup cooked chick peas
- 1 medium onion, finely chopped
- 1 clove garlic, crushed
- 1 tsp raw ginger, crushed
- 1 Tbsp sweet paprika powder
- 1 tsp coriander seed powder
- 1 tsp cumin powder
- 1 tsp turmeric powder
- 1/2 tsp allspice (or cinnamon)
- 1/2 tsp chili powder
- 3 Tbsp olive oil
- salt and pepper to taste
- 1/2 preserved lemon
Steps:
- Heat oil in pan over medium heat. Add onion and cook a couple minutes until softened.
- Add garlic, ginger, and chicken pieces. Fry until chicken is no longer pink on all sides.
- Add enough water to cover the chicken, then all the spices. Scoop out the flesh of the preserved lemon and add to the pot. Bring to a boil, then reduce heat and simmer for about 15 minutes.
- Slice up the skin of the preserved lemon and set aside.
- Add all the vegetables and chickpeas to the pot. Cover and cook for 20 minutes.
- Remove lid, add strips of preserved lemon skin to the pot, cover and cook another 10 minutes. Serve with couscous or bread.
