Airfryer Chicken Tajine with Olives

Name: Airfryer Chicken Tajine with Olives
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 3
Cuisine: Moroccan
Ingredients: 3 pieces whole chicken legs; 2 pieces small onions; 3 cloves garlic; 0.25 cup fresh parsley, chopped; 0.25 cup fresh cilantro, chopped; 1 teaspoon salt; 0.5 teaspoon black pepper; 1 teaspoon paprika; 1 teaspoon turmeric; 1 teaspoon cumin; 1 teaspoon ground ginger; 3 tablespoons olive oil; 1 cup water; 1 piece chicken bouillon cube; 1 pinch saffron threads; 0.5 piece preserved lemon, cut into wedges; 1 cup pitted green olives, desalted

By Salim Bennouri

A quick and easy Moroccan-style chicken tajine cooked in an airfryer with green olives and preserved lemon.

Prep: 10 min · Cook: 50 min · Serves 3 · Cuisine: Moroccan

Ingredients

3 pieces whole chicken legs
2 pieces small onions
3 cloves garlic
0.25 cup fresh parsley, chopped
0.25 cup fresh cilantro, chopped
1 teaspoon salt
0.5 teaspoon black pepper
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon ground ginger
3 tablespoons olive oil
1 cup water
1 piece chicken bouillon cube
1 pinch saffron threads
0.5 piece preserved lemon, cut into wedges
1 cup pitted green olives, desalted

Method

Peel the onions and garlic, then place them in a food processor along with the fresh parsley and cilantro. Pulse until finely chopped.
Transfer the mixture to a bowl and add the salt, black pepper, paprika, turmeric, cumin, ginger, and 2 tablespoons of olive oil. Stir well to combine.
Remove half of this marinade mixture and set it aside. Use the remaining half to thoroughly coat the chicken legs. If time permits, let the chicken marinate in the refrigerator for a few hours.
Remove the grill plate from the airfryer basket. Drizzle 1 tablespoon of olive oil directly into the bottom of the basket. Add the reserved half of the marinade, then place the marinated chicken legs on top.
Cook in the airfryer at 180 degrees C (350 degrees F) for 35 minutes, turning the chicken legs over halfway through.
While the chicken is cooking, prepare the olive sauce. In a saucepan, combine the water, chicken bouillon cube, saffron threads, preserved lemon wedges, and desalted green olives.
Simmer the sauce over low heat for about 15 minutes.
Once the chicken is done, open the airfryer basket and pour the simmered olive sauce over the chicken legs. Stir gently to combine.
Serve hot, ideally accompanied by french fries.

Original: https://www.instagram.com/reel/DWMhcUbjOzD/?stkn=OTZtaHNqbHo0cG45

Saved with Dishful, a recipe manager for home cooks.