Chicken tajine with olives



Chicken tajine with olives


Lactose free, nut free, egg free, you can freeze it

4 portions

Ingredients

  • 12 boneless, skinless thighs
  • 5 ml (1 tsp.) Cumin
  • 5 ml (1 tsp.) Turmeric
  • 1 cup (250 ml) Cedar pitted green olives
  • 30 ml (2 tbsp.) candied lemon, chopped
  • 1 onion, diced
  • 15 ml (1 tbsp.) Chopped garlic
  • 15 ml (1 tbsp.) Chopped ginger

Preparation

  1. Preheat the oven to 205C (400F).
  2. In a skillet, heat a little olive oil over medium heat. Brown the chicken thighs for 2 to 3 minutes.
  3. Add the onion, garlic and, if desired, ginger. Continue cooking for 1 to 2 minutes.
  4. Add the cumin, turmeric, olives, candied lemon and 375ml (1 1/2 cups) of cold water. Salt and pepper. Bring to a boil, then cover and simmer for 20 to 25 minutes over low-medium heat, until the inside of the chicken meat has lost its pinkish tinge.