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Chicken tangine

Chicken tangine


Saffron water: A large pinch of saffron + 1 cup of warm water. You can store up to 1 month in the fridge.

1.5 kg chicken (cut into pieces)
1 teaspoon of saffron water.
The pulp of 1 large preserved lemon (or 2 small ones)
A handful of fresh cilantro and parsley
2 large garlic cloves
2 teaspoons ground paprika
1 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon of pepper
2 tablespoons of Cube

Cover and refrigerate for at least 1 hour or overnight.

Ingredients for the tagine:
2 onions
Pinch of salt and ground turmeric
Cover and cook for around 15 minutes.
The pulp of 1 lemon preserved

The skin of 1 preserve lemon (cut into quarters)

Do not cover the tagine, and continue cooking for another 15 minutes or so, until the liquids have evaporated and the sauce has thickened.

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