Chicken Tajine with Potatoes and Homemade Bread

Ingredients

• 2 unités Chicken thighs (Approximately 500 g, boneless and cleaned)
• 2 unités Preserved lemons (Flesh only, reserved for garnish)
• 500 g Potatoes (Peeled, cut into quarters)
• 1 unité Onion (Medium, sliced)
• 2 unités Garlic cloves (Crushed)
• 1 bouquet Fresh parsley (Chopped)
• 1 bouquet Fresh cilantro (Chopped, for finishing)
• 1 c. à café Sweet paprika
• 1 c. à café Ground cumin
• 0.5 c. à café Turmeric
• 0.5 c. à café Ground ginger
• 8 unités Pitted green olives (Whole, for garnish)
• 2 c. à soupe Olive oil
• 200 ml Water (or chicken broth)
• à goût Salt
• à goût Black pepper
• 250 g Fine semolina (For the bread)
• 250 g Wheat flour (For the bread)
• 10 g Dry baker's yeast
• 1 c. à café Sugar (To activate the yeast)
• 150 ml Warm water (for the dough)
• 1 c. à café Salt (for the bread)

Instructions

1. Prepare the bread dough

   In a bowl, mix the dry yeast, sugar and 50 ml of warm water. Let rest 5 minutes until foamy. Add the semolina, flour, salt, the remaining water and olive oil. Knead by hand or with a mixer for 30 seconds until a homogeneous dough forms.

   Time: PT10M

2. Let the dough rise

   Cover the bowl with a clean cloth and let rise in a warm place for 30 minutes, or until the dough doubles in volume.

   Time: PT30M

3. Shape and bake the bread

   Divide the dough into 4 balls, flatten them slightly. Place on a tray lined with parchment paper. Bake at 180 °C for 25 minutes, then flip each bread and cook an additional 5 minutes on each side in a lightly oiled non‑stick pan to obtain a golden crust.

   Time: PT30M

   Temperature: 180°C

4. Prepare the tajine ingredients

   Slice the onion, chop the garlic, chop the parsley and cilantro. Cut the potatoes into quarters. Retrieve the flesh of the preserved lemons and set aside.

   Time: PT10M

5. Brown the chicken thighs

   Heat 2 tablespoons of olive oil in the sauté pan over medium heat. Add the thighs, sear 5 minutes on each side until well colored.

   Time: PT10M

6. Add spices and aromatics

   Sprinkle paprika, cumin, turmeric and ginger over the chicken. Add the onion, garlic, half of the parsley and cilantro. Sauté for 10 minutes, stirring regularly.

   Time: PT10M

7. Simmer the tajine

   Pour 200 ml of water (or broth) into the pan, cover and let simmer over low heat for 30 minutes until the chicken is tender.

   Time: PT30M

8. Add potatoes and garnishes

   Stir in the potato quarters, green olives and preserved lemon flesh. Continue cooking for 20 minutes, until the potatoes are soft. Adjust seasoning with salt and pepper.

   Time: PT20M

9. Finishing and serving

   Scatter the remaining chopped parsley and cilantro over the tajine. Serve hot with the homemade breads and, if desired, a small green salad.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

55 g

Fat

20 g

Fiber

5 g