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moroccan chicken tangia

Moroccan Style Chicken with Lemons and Olives (Tangia)

  • Author: Hazel
  • Prep Time: 25 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 10 minutes
  • Yield: Serves 2 1x
  • Category: Chicken
  • Method: Braising
  • Cuisine: Moroccan

Description

Quick and no-fuss Moroccan style chicken Tangia is made with Chicken thighs braised with cumin , coriander, fresh lemon juice and olives


Ingredients

Scale

4 boneless skinless chicken thighs (Approx 630 grams)

1/4 cup lemon juice

2 tbsp lemon zest (Approx 2 big lemons)

1/3 cup pimento stuffed olives, chopped

1 tsp turmeric powder

1 tsp coriander powder

3 tsp cumin powder

1 tsp ground ginger or fresh ginger chopped

1 tsp black pepper powder

3 tbsp salted butter (I used Yeo Valley salted butter)

handful of parsley to garnish

handful of pomegranate to garnish


Instructions

  1. Prep the chicken thighs to remove any sinew or fat and set aside. I have kept the thighs whole and the big ones were cut into half. But you can chop them smaller if you prefer. In a small bowl mix 1.5 tsp cumin powder, salt and black pepper powder, season the chicken thighs with the mix and set aside for later.
  2. Take a large dutch oven and heat 1.5 tbsp of butter. Saute onions and garlic over medium high heat until slightly brown. Add remaining 1.5 tsp cumin powder, coriander powder, turmeric powder, ground ginger and saute for another 30 seconds. Add 3/4 cup water and place marinated chicken thighs in the mix. Cook chicken on one side for 20 minutes and then turn them with help of tongs and cook for another 20 minutes or until they are tender
  3. Once chicken is cooked to your preference, remove them onto a plate and set aside. Increase the heat and cook down the liquid to your preferred consistency, I reduced by 10 % only so that we have enough gravy to serve with any kind of flatbread or pita bread. Once gravy is reduced then turn off the heat and add lemon juice, lemon zest and chopped olives. Lastly add butter , let it melt and then stir and add chicken thigs back into the dutch oven.
  4. Garnish with pomegranate seeds and finely chopped parsley. Serve hot with flatbread or herby couscous or even mint & peas pilau rice.

Notes

Try to use the specified amount of lemon zest and lemon juice as mentioned in this recipe to fully appreciate the bold flavours of this tangia.

Keywords: moroccan chicken tangia, chicken tagine