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Nacera's Lemon Ginger Chicken Tajine

Caitlin Weeks - Mediterranean Paleo Cooking
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Servings 4

Ingredients
  

  • 1 tablespoon butter ghee, or coconut oil
  • 1 whole 5-pound chicken, cut into 8 pieces
  • 1 medium white onion diced
  • 2 teaspoons minced garlic
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons chopped fresh cilantro
  • fine sea salt and ground black pepper
  • 1 pinch saffron
  • 4 cups Chicken Broth
  • 2 lemons
  • 3 ounces fresh ginger
  • 1 recipe Cauliflower Couscous for serving
  • 1/4 cup chopped fresh cilantro for garnish

Instructions
 

  • In a large stockpot, melt the fat over medium heat. Brown the chicken in the fat, about 10 minutes. Add the onion, garlic, parsley, cilantro, a pinch of salt and pepper, and the saffron and sauté for 5 more minutes, until the onion is translucent.
  • Add the chicken broth to the pot and cover until the mixture comes to a boil. Remove the lid and simmer for 20 minutes.
  • Cut the lemons and ginger into thin slices and add them to the pot. Continue to cook for another 20 minutes, uncovered. Serve over the cauliflower couscous, garnish with the cilantro, and enjoy.

Notes

SLOW COOKER INSTRUCTIONS
Place all of the ingredients except the couscous and cilantro in a slow cooker and cook for 6 hours on low. Serve over the couscous and garnish with the cilantro.