dairy-free-adaptable · Dinner
Moroccan Spiced Chicken with Pickled Cabbage
Citrus Spiced Chicken Tagine with Pikliz · Tagine Pikliz
Moroccan chicken thigh tagine slow-cooked with preserved lemon, green olives, saffron, and ginger, served with sharp Haitian pikliz cabbage relish over fluffy buttered couscous and a scatter of cilantro.
$$
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
880Calories
52gProtein
38gFat
82gCarbs
10gSugar
8gFiber
1320mgSodium
175mgChol
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Instructions
1
Prep
Cut chicken into 4cm chunks. Season with 1 tsp salt and 0.5 tsp pepper. Dice onions. Mince garlic and ginger. Crumble saffron into 4 tbsp hot stock and rest 5 minutes. Scrape pulp from preserved lemon and finely chop the rind. Halve olives. Dice tomatoes. Thinly shred cabbage. Grate carrots. Mince scotch bonnet. Pick cilantro leaves.
2
Build 1
Toss shredded cabbage and grated carrot with vinegar, juice of 1 lime, sugar, scotch bonnet, and a pinch of salt in a bowl. Press down firmly and rest 20 minutes until cabbage softens and turns glossy.
3
Sear
Heat 4 tbsp olive oil in a large tagine or heavy lidded pan over medium-high 90 seconds. Add chicken in a single layer and sear 5–6 minutes turning once, until both sides are deep gold. Lift to a plate.
4
Build 2
Reduce heat to medium. Add onions and cook 3–4 minutes until soft. Stir in garlic, ginger, cumin, turmeric, cinnamon, remaining 1 tsp salt, tomatoes, and tomato paste 90 seconds until tomato breaks down.
5
Simmer
Pour in saffron stock and remaining chicken stock. Add preserved lemon rind, olives, and bay leaves. Return chicken to the pan. Reduce to low, cover, and braise 20–22 minutes until chicken is tender and the sauce thickens around it. Stir in 1 tbsp olive oil off the heat for gloss.
6
Plate
Whisk hot water with a pinch of salt in a small bowl, pour over couscous, cover with a plate, and rest 5 minutes until grains plump. Fluff with a fork and stir in butter. Mound couscous in shallow bowls, spoon tagine and chicken alongside, spoon pikliz on the side, scatter cilantro across the top, and serve with remaining lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) boneless skinless chicken thigh
- 2 tsp kosher salt
- 0.5 tsp ground black pepper
- 2 small yellow onions
- 8 garlic cloves
- 2 thumb fresh ginger
- 0.5 tsp saffron threads
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 0.5 tsp ground cinnamon
- 1 preserved lemon
- 16 pitted green olives
- 2 ripe Roma tomatoes
- 2 tbsp tomato paste
- 400ml (1 2/3 cup) chicken stock
- 2 dried bay leaves
- 90ml (1/3 cup + 2 tbsp) olive oil
- 200g (7 oz) white cabbage
- 2 small carrots
- 1 fresh scotch bonnet chili
- 4 tbsp white vinegar
- 2 fresh limes
- 2 tsp granulated sugar
- 120g (4.2 oz) dry couscous
- 240ml (1 cup) hot water
- 2 tbsp unsalted butter
- 20g (small handful) cilantro leaves