Added by kocky, February 29, 2024
lunch →
Global cuisine

Embark on a culinary journey with our Moroccan Spinach-Stuffed Chicken Thighs, slow-cooked to perfection in a traditional Tajine. This dish melds the hearty flavors of spiced chicken with the fresh, iron-rich profile of spinach, all encapsulated within the unique earthenware cooking of North Africa.

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Recipe:

Ingrediens

• Chicken thighs, bone-in and skin-on (8 pieces)
• Fresh spinach leaves (6 cups)
• Olive oil (3 tablespoons)
• Garlic, minced (4 cloves)
• Ground cumin (2 teaspoons)
• Ground coriander (1 teaspoon)
• Paprika (1 teaspoon)
• Salt (to taste)
• Ground black pepper (to taste)
• Preserved lemons, finely chopped (1 tablespoon)
• Chicken broth (1/2 cup)

Directions

1. Season chicken thighs with cumin, coriander, paprika, salt, and pepper.
2. Heat olive oil in a Tajine over medium heat and brown the chicken thighs on both sides.
3. Remove the chicken and sauté garlic until golden, then add spinach and preserved lemon, cooking until spinach is wilted.
4. Return chicken to the Tajine, add chicken broth, cover, and let it simmer for 45 minutes.
5. Uncover and cook for an additional 15 minutes or until the sauce thickens and the chicken is well-cooked.

Nutrition Facts

Reviews & Rating

Zuzi :

May 5, 2024

Thank you for this recipe! The dish was delicious and I really enjoyed it.