TAGINE BATATA ZITOUNE Recipe

Name: Casablanca Authentic Moroccan Cuisines TAGINE BATATA ZITOUNE Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 4 pieces chicken legs; 4 cups potatoes; 1 cup meslalla olives; 1 piece lemon confit; 1 tsp saffron; 4 cloves garlic; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp paprika; 1 to taste salt; 1 to taste black pepper; 4 tbs olive oil; 2 cups chicken broth

Inspired by Casablanca Authentic Moroccan Cuisine

Time1h 15m

Serves4

CHICKEN LEG WITH PISTIL OF SAFFRON, POTATOES, MESLALLA OLIVES & LEMON CONFIT

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Ingredients

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Main Ingredients

4 pieces chicken legs

4 cups Potatoes

1 cup meslalla olives

1 piece lemon confit

1 tsp saffron

Spices and Seasoning

4 cloves Garlic

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp Watkins paprika

1 to taste Celtic sea salt

1 to taste black pepper

Liquids

4 tbs olive oil

2 cups Chicken broth

Method

Preparation and Cooking

Marinate the Chicken

In a large bowl, combine the chicken legs with olive oil, minced garlic, saffron, cumin, coriander, paprika, salt, and black pepper. Mix well and let marinate for at least 30 minutes.

Prepare the Potatoes

Peel and cut the potatoes into chunks. Set aside.

Sauté the Chicken

In a large tagine or heavy pot, heat a bit more olive oil over medium heat. Add the marinated chicken legs and sauté until browned on all sides.

Add Potatoes and Liquid

Add the potato chunks to the pot, followed by the chicken broth. Bring to a simmer.

Add Olives and Lemon

Stir in the meslalla olives and diced lemon confit. Cover the pot and let it cook on low heat for about 45 minutes, or until the chicken is cooked through and the potatoes are tender.

Serve

Once cooked, serve the tagine warm, garnished with fresh herbs if desired.