Tajine de Cèpes et Poulet

Tajine de Cèpes et Poulet is a fragrant Moroccan stew featuring tender chicken and earthy porcini mushrooms, simmered with aromatic spices. This dish embodies the rich flavors of Moroccan cuisine, perfect for a cozy dinner for two.

Ingredients

• Chicken thighs - 400 grams
• Cèpes (dried porcini mushrooms) - 50 grams
• Onion - 1 medium, finely chopped
• Garlic - 3 cloves, minced
• Carrot - 1 medium, sliced
• Tomato - 1 medium, chopped
• Olive oil - 2 tablespoons
• Cinnamon - 1 teaspoon
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Chicken broth - 250 milliliters
• Fresh cilantro - a handful, chopped
• Lemon - 1, juiced

Steps

1. Soak the dried cèpes in warm water for about 15 minutes, then drain and chop them coarsely.
2. In a tajine or a heavy-bottomed pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
3. Add minced garlic and sliced carrot to the pot, cooking for another 5 minutes until softened.
4. Stir in the chopped tomato, cinnamon, cumin, paprika, salt, and black pepper. Cook for 3 minutes until the tomato breaks down.
5. Add the chicken thighs to the pot, browning them on all sides for about 5-7 minutes.
6. Incorporate the chopped cèpes and pour in the chicken broth. Bring to a simmer.
7. Cover the tajine or pot, reduce the heat to low, and let it cook for about 30 minutes, or until the chicken is tender and cooked through.
8. Once cooked, stir in the chopped cilantro and lemon juice before serving.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 90 mg
• Total Fat: 25 g
• Saturated Fat: 5 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• High in protein which supports muscle health.
• Rich in antioxidants from spices and vegetables.

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