Lebanese Chicken and Chickpea Tagine with Preserved Lemon
Oh, what a joy to share this comforting Lebanese tagine with you, a slow-cooked dish that smells of spices and my grandmother's kitchen. The tender chicken, soft chickpeas, and preserved lemon bring a unique tangy touch. You might wonder what are typical Lebanese dishes? Besides famous mezze like hummus or fattoush, we love tagines like this, perfect for winter evenings. And if you want to know how to make a Lebanese fattoush salad, the secret is in the sumac and toasted bread. This tagine is an invitation to travel, so feel free to serve it with good pita bread.
Ingredients
- Chicken thighs4
- Cooked chickpeas200 g
- Onions2
- Preserved lemons3
- Olive oil3 tbsp
- Garlic cloves3
- Cinnamon stick1
- Ground cumin1 tsp
- Salt1 tsp
- Black pepper1/2 tsp
- Water500 ml
- Fresh parsley1 bunch
Instructions
- 1
Heat olive oil in a tagine or pot. Brown the chicken thighs on all sides, then set aside.
- 2
In the same fat, sauté the chopped onions and crushed garlic until translucent. Add cumin and cinnamon.
- 3
Return the chicken to the tagine, add chickpeas, preserved lemon quarters, salted and peppered water. Bring to a boil.
- 4
Cover and simmer on low heat for 45 minutes, until chicken is tender and sauce has reduced.
- 5
Add chopped parsley, adjust seasoning, and serve hot with Lebanese bread or rice.
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