Lemon chicken tagine recipe from Cyril Lignac

Ah the tagine, this is a dish you never get tired of! This typical Maghreb dish bears the name of the conical dish used in its preparation. In 2021, French favorite chef Cyril Laignac revealed his recipe for Moroccan chicken tagine. A symbolic dish with many recipes as he explains in a microphone RTL “Moroccan cuisine is a mother’s kitchen, so there are 1001 ways to prepare it.”

What is the difference between tagine and couscous?

one like the other, tagine And the couscous makes us happy! These two dishes of vegetables and meat originated from North Africa and awaken the taste buds. If these two dishes are alike, they are nevertheless quite different. The tagine Sweet and savory flavors can be mixed, when it is couscous No, even if you can add a little cinnamon or orange blossom. In the tagineWe will find vegetables such as zucchini and potatoes. In the couscousTurnips, onions, artichokes and squash will take center stage. However, on the spice side we see the real difference: tagine Ras El Hanout is irreplaceable, as it is not necessary in couscous.

How to cook lemon chicken tagine from Cyril Lignac?

Preparation time: 20 minutes
Cooking time: 30 minutes

For four people you will need:

  • 4 chicken fillets
  • 2 peeled onions
  • Fine salt/pepper grinder
  • 1 lemon
  • 1 tablespoon honey
  • Pinch of turmeric or pinch of saffron
  • 3 tablespoons olive oil for seasoning
  • 15 purple olives, if possible
  • ½ bunch coriander or ½ bunch flat leaf parsley
  • 2 peeled carrots
  • 2 tablespoons olive oil for cooking
  • Whole almonds or other nuts

Steps for preparing lemon chicken on the Cyril Legnac tagine method

  1. Cut the chicken into pieces and put them on a plate. Pour olive oil on top, season with fine salt and add turmeric. Mix and leave to marinate.
  2. Add lemon peel and olives and stir again.
  3. Cut the lemon in half, set the halves aside, cut the other half in half and add to the marinade. Mix and pepper.
  4. Finely chop the onion. In a casserole dish or large skillet, pour a dash of olive oil, add the sliced ​​onions, let them simmer gently, add the marinated chicken, and caramelize with a little olive oil if there isn’t enough.
  5. Add sliced ​​carrots and stir to cook. Pour a little water into the dressing dish and then pour it into the baking dish.
  6. Cover and cook for 10 to 15 minutes.
  7. Check the poultry’s cooking and make sure the juice is reduced well.
  8. Add honey and mix. Serve on a plate and add fresh coriander leaves and almonds.

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