msrebgui
Junior Member
Bismillah ir Rahman ir Rahim
:salam2: all
Here is a yummy and easy to make recipe
8 large chicken thighs, skinned
3/4 cup finely chopped onion
1/2 cup finely chopped fresh cilantro
1/2 cup finely chopped flat-leaf parsley
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon sweet paprika
1/2 teaspoon black pepper
1/4 teaspoon saffron, crushed
2 cups Greek green olives, such as lonian or Nafplion
1/2 Moroccan preserved lemon, chopped (see Note), or lemon juice to taste
Juice of 1 lemon
Salt & black pepper
Arrange the chicken thighs in one layer in a medium-size tagine or Dutch oven. Sprinkle the onion, cilantro, parsley, garlic, cumin, ginger, paprika, 1/2 teaspoon of the pepper, and saffron over the chicken.
Add 2 cups of water and cover the pot.
If using a tagine, set it on a flame-tamer over medium heat. If using a Dutch oven, set over medium-high heat; the flame-tamer is not necessary. Bring to a boil. Immediately reduce the heat and simmer gently for 30 minutes.
:salam2: all
Here is a yummy and easy to make recipe
8 large chicken thighs, skinned
3/4 cup finely chopped onion
1/2 cup finely chopped fresh cilantro
1/2 cup finely chopped flat-leaf parsley
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon sweet paprika
1/2 teaspoon black pepper
1/4 teaspoon saffron, crushed
2 cups Greek green olives, such as lonian or Nafplion
1/2 Moroccan preserved lemon, chopped (see Note), or lemon juice to taste
Juice of 1 lemon
Salt & black pepper
Arrange the chicken thighs in one layer in a medium-size tagine or Dutch oven. Sprinkle the onion, cilantro, parsley, garlic, cumin, ginger, paprika, 1/2 teaspoon of the pepper, and saffron over the chicken.
Add 2 cups of water and cover the pot.
If using a tagine, set it on a flame-tamer over medium heat. If using a Dutch oven, set over medium-high heat; the flame-tamer is not necessary. Bring to a boil. Immediately reduce the heat and simmer gently for 30 minutes.
:astag: