Chicken tajine with olives
Chicken tajine with olives
Lactose free, nut free, egg free, you can freeze it
4 portions
Ingredients
- 12 boneless, skinless thighs
- 5 ml (1 tsp.) Cumin
- 5 ml (1 tsp.) Turmeric
- 1 cup (250 ml) Cedar pitted green olives
- 30 ml (2 tbsp.) candied lemon, chopped
- 1 onion, diced
- 15 ml (1 tbsp.) Chopped garlic
- 15 ml (1 tbsp.) Chopped ginger
Preparation
- Preheat the oven to 205C (400F).
- In a skillet, heat a little olive oil over medium heat. Brown the chicken thighs for 2 to 3 minutes.
- Add the onion, garlic and, if desired, ginger. Continue cooking for 1 to 2 minutes.
- Add the cumin, turmeric, olives, candied lemon and 375ml (1 1/2 cups) of cold water. Salt and pepper. Bring to a boil, then cover and simmer for 20 to 25 minutes over low-medium heat, until the inside of the chicken meat has lost its pinkish tinge.
