To prepare this dish, you’ll need 4 chicken thighs, 2 tablespoons of olive oil, 1 large onion, 2 cloves of garlic, 1 teaspoon of saffron threads, 1 teaspoon of ground ginger, 1 teaspoon of ground cumin, 1 teaspoon of ground cinnamon, 2 preserved lemons, 1 cup of chicken broth, 1/2 cup of pitted dates, 1/4 cup of blanched almonds, salt, and pepper to taste.
Begin by heating the olive oil in a tagine or a large, heavy-bottomed pot over medium heat. While the oil heats, dice the onion finely and crush the garlic.
The quiet morning makes it easy to focus on the rhythmic chopping, a meditative start to the day.
Add the onions to the pot, stirring gently as they soften and release their sweet aroma.
Once the onions are translucent, add the garlic, allowing it to cook until fragrant. This is the part where I stop rushing.
Sprinkle in the saffron, ginger, cumin, and cinnamon, and stir to coat the onions and garlic.
The spices create a warm, inviting smell that fills the kitchen, a signal to slow down and enjoy the process.
Next, cut the preserved lemons into quarters and remove any seeds.
Add the chicken thighs to the pot, nestling them among the onions and spices.
Pour in the chicken broth, ensuring the thighs are partially submerged.
Bring the mixture to a gentle simmer, then cover the tagine with its conical lid.
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