Ingredients:
2 tbsp olive oil
4 chicken thighs (bone-in, skin-on or boneless)
1 onion, sliced
3 garlic cloves, minced
1 red bell pepper, sliced
1 zucchini, sliced
1 can (400g) chopped tomatoes
1/2 cup green or black olives
1 tsp ground cumin
1 tsp paprika
1 tsp dried oregano
1/2 tsp chili flakes (optional)
Salt and pepper to taste
Fresh basil or parsley, for garnish
Instructions:
1. Heat the olive oil in a tagine pot or deep pan over medium heat.
2. Add the chicken and brown it on both sides, about 5–6 minutes. Remove and set aside.
3. In the same pot, sauté the onion, garlic, and bell pepper until soft.
4. Add the zucchini, cumin, paprika, oregano, chili flakes, salt, and pepper. Cook for 2–3 minutes.
5. Return the chicken to the pot. Add the chopped tomatoes and olives. Stir gently to combine.
6. Cover and simmer on low heat for 40–45 minutes, or until the chicken is cooked through and tender. (If using a traditional tagine, keep heat low and avoid opening the lid often.)
7. Garnish with fresh basil or parsley and serve with couscous, rice, or crusty bread.
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