La Kama Chicken Potato and Preserved Lemon Tagine

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Now with Instant Pot instructions!

  • 1 tablespoon olive oil
  • 1 onion, sliced thin
  • 4 carrots, peeled and chopped into 2 inch pieces
  • 3 yellow potatoes, chopped into medium chunks
  • 1/4 Preserved Lemon, chopped
  • 1 - 2 Tablespoons La Kama Tagine Spice
  • 2 cloves garlic, minced
  • 8 - 10 strands saffron
  • 1 Tablespoon tomato paste
  • 1 can garbanzo beans (optional)
  • 1½ cup chicken broth
  • 4 whole chicken legs, thighs attached, skin removed
  • salt and pepper to taste
  • freshly chopped cilantro for garnish

In a small cup, crush saffron threads and add 2 tbsp warm water. Steap for 5 minutes.

  1. Set the Instant Pot to sauté and add the oil to the pot
  2. Add the onion, carrots, potatoes and spices (including Saffron water) and stir, cooking for about five minutes until fragrant
  3. Add the preserved lemon, tomato paste and chick peas and stir to incorporate
  4. Now add the chicken broth and deglaze the bottom of the Instant Pot if needed
  5. Place the chicken on top of the vegetables and sprinkle with salt and pepper
  6. Seal the lid and set to "Stew", be sure it's in the locked position
  7. When the time is up, unplug the pot and release the pressure
  8. Place all of the contents into a serving tray/bowl
  9. Adjust for seasoning and garnish with cilantro