Paleo Baked Chicken Legs Tajine Recipe
Our North Africa, Mediterranean cuisine is known for it’s variety of tajines. One of my friends once told me that I turn everything into tajine when I cook. I am sure she would want to say where are the olives after she sees this recipe. It’s true that I am obsessed with olives and can eat them for every meal in a different tajines. This recipe is easy to make and delicious. I make it whenever I have guests because I can multitask while my main dish is being baked.
Paleo Baked Chicken Legs Tajine Recipe
Ingredients
- 4 chicken legs ( buy organic if possible )
- 2 tablespoons ghee ( buy it here )
- 1/2 medium chopped onion
- 1/2 medium tomato
- 2 cloves garlic
- 1 tablespoon cumin ( get it here )
- 1 teaspoon dried thyme ( get it here )
- 1 teaspoon dried rosemary ( get it here )
- 1 teaspoon powdered ginger ( get it here )
- 1/4 cup chopped cilantro
- 1/4 chopped parsley
- 1/2 Lemon confit ( optional )
- fine sea salt and ground black pepper
Instruction
- In a food processor, pulse together the onion, garlic, tomato, thyme, cumin, ginger, cilantro, parsley and the ghee
- Place the chicken legs in an oven dish and poor the mixture on to and mix throughly. ( For more flavor you can marinate everything up to 8 hours in the fridge
- Cut the fermented lemon into two pieces and place it on the corners of the dish
- Bake in a covered at 350 degrees for 45 minutes
- Broil for 5 minutes before serving
Do You have any Tajine recipes you would like to share? Feel free to do so in a comment.
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