WEEKNIGHT CHICKEN TAGINE
FOODPRINT · BOWL PROFILE & PROCESS
CROSS-SECTION
CHICKEN
SAUCE
ONION
OLIVE
PRES. LEMON
PROCESS FLOW
PREP
COOK
ASSEMBLE
DONE
SHOPPING LIST
PROTEIN
[ ] CHICKEN BREAST/THIGH 1¼ LB
AROMATICS
[ ] YELLOW ONIONS 2 LARGE
[ ] GARLIC 3 CLOVES
[ ] CILANTRO 1 CUP + EXTRA
SPICE RACK
[ ] GROUND TURMERIC 1 TSP
[ ] GROUND GINGER 1 TSP
[ ] SALT · PEPPER
MARINADE
[ ] STOCK ½ CUP
[ ] PRESERVED LEMON 1-2 TBSP
[ ] HONEY 1 TSP
GARNISH & SERVE
[ ] CASTELVETRANO OLIVES ½ C
[ ] LEMONS 2 (WEDGES)
[ ] BAGUETTE 1
NOTES
* M'QUALLI = TURMERIC + GINGER
+ GARLIC SEASONING STYLE
* ADD STOCK/WATER 1 TBSP AT A
TIME IF SAUCE IS TOO DRY
* SIMMER LONGER FOR THICKER
SAUCE CONSISTENCY
* CUT CHICKEN 1-1½ INCH PIECES
FOR EVEN, QUICK COOKING
MODIFICATIONS
SWAP
PRES. LEMON → LEMON ZEST
HONEY → GRANULATED SUGAR
CASTELVETRANO → KALAMATA
PROTEIN
BREAST → THIGH (JUICIER)
BONE-IN: +10 MIN SIMMER
PAIRINGS
STARCH
COUSCOUS · FLATBREAD · RICE
BAGUETTE · ROAST POTATOES
DRINKS
MOROCCAN MINT TEA
ROSE · RIESLING · VIOGNIER
LEMON WEDGE
BAGUETTE
CILANTRO
FRESH GARNISH
CASTELVETRANO OLIVES
½ CUP · PITTED
PRESERVED LEMON
1-2 TBSP · SEEDED, CHOPPED
CHICKEN
1¼ LB · BONELESS, 1" PIECES
M'QUALLI SAUCE
TURMERIC · GINGER · GARLIC · STOCK
SWEATED ONIONS
2 LARGE · SOFT, TRANSLUCENT
SERVING BOWL
OR TAGINE VESSEL
SWEAT ONIONS
OIL + SLICED ONIONS, COVERED
MEDIUM-LOW · 5 MIN
MIX MARINADE
STOCK + CILANTRO + LEMON
TURMERIC · GINGER · GARLIC
ADD ½ MARINADE
STIR INTO ONIONS, COVER
LOW · 10-15 MIN
MARINATE CHICKEN
ADD CHICKEN TO REMAINING
COVER · FRIDGE
ADD CHICKEN TO PAN
CHICKEN + MARINADE INTO ONIONS
COMBINE BOTH MIXTURES
SIMMER COVERED
STIR OCCASIONALLY UNTIL
CHICKEN COOKED THROUGH
MEDIUM-LOW · 15-20 MIN
ADJUST SAUCE
ADD STOCK IF DRY · SEASON TO TASTE
OPTIONAL
GARNISH
TOP WITH OLIVES + CILANTRO
ARRANGE ON TOP
SERVE
LEMON WEDGES + BAGUETTE
SOURCE
COOKING.NYTIMES.COM
SERVINGS
4-6
TIME (PREP / COOK / TOTAL)
10M / 30M / 40M
DIFFICULTY
★★☆☆☆
ATTRIBUTES
M
MEAT
G
GF-ABLE
Q
QUICK
DESIGNER
D. TUROWSKI
DATE
2026-02-26
DRAWING
CHICKEN TAGINE
REV A · FP-7341E1