Chicken tajine with onion sauce

Chicken tajine with onion sauce

For the chicken:

4 chicken legs or a chicken cut in four
1 minced onion
2 cloves minced garlic
5 c. oil soup
1 C. cup of ginger
8 saffron pistils
1 small bunch of coriander stems Salt
35 cl of water
3 c. lemon juice

For the onion sauce:

5 minced onions
100 g sliced ​​green olives
1/2 lemon confit minced
1 small bunch of parsley and minced coriander
5 minced mint leaves
3 c. oil soup
2 tbsp. tablespoon of olive oil
6 c. chicken sauce


In a pot over low heat, put the chopped chicken, onion and garlic, spices, oil, coriander stalks, water and lemon juice. Cook under cover and on low heat until the chicken becomes tender and the sauce reduced (take 6 tablespoons of sauce when cooking the chicken).
In another saucepan over low heat, place the chopped onion and add the oils, salt, chopped herbs, olives, candied lemon and chicken sauce. Cover and simmer covered and stirring occasionally. Once the onion is cooked, remove from heat.
Arrange chicken in a preheated tajine, garnish with onions and top with sauce. Serve the dish very hot.