Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large tagine or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat, then add 1 large thinly sliced yellow onion and cook for 8 minutes until softened.

2. 2

   Add 800 grams of chicken thighs to the pot along with 6 finely minced black garlic cloves, 1 teaspoon ground ginger, 1 teaspoon ground turmeric, 0.5 teaspoon ground cumin, 0.5 teaspoon ground coriander, and 1 small cinnamon stick. Cook for 5 minutes, stirring to coat the chicken with spices.

3. 3

   Pour in 2 cups of chicken broth, add a pinch of saffron threads soaked in 2 tablespoons warm water, and season with salt and black pepper to taste. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 45 minutes until the chicken is tender.

4. 4

   Stir in the thinly sliced rind of 1 preserved lemon and 1/4 cup chopped fresh cilantro, then remove the tagine from the heat and allow it to rest for 10 minutes to let the flavors meld.

5. 5

   For the batbout, in a large bowl combine 1.5 cups fine semolina flour, 1.5 cups all-purpose flour, 1 teaspoon active dry yeast, 1 teaspoon granulated sugar, and 1 teaspoon salt, then gradually add 1.5 cups warm water and mix to form a soft, cohesive dough. Knead the dough on a lightly floured surface for 8-10 minutes until elastic, then place it in a lightly oiled bowl, cover, and let it rise in a warm place for 60 minutes until doubled in size.

6. 6

   Preheat your oven to its highest setting (around 250-2600C or 5000F), ideally with a pizza stone or heavy baking sheet inside. Gently deflate the batbout dough, divide it into 8 equal pieces, and roll each piece into a smooth ball. Flatten each ball into a disc about 0.5-inch thick and 4 inches in diameter, then brush each side with 1 tablespoon olive oil.

7. 7

   Carefully place the batbout discs onto the preheated pizza stone or baking sheet, baking them for 3-5 minutes per side until they are puffed up and lightly golden, mimicking a tandoor-baked effect.

8. 8

   Serve the Moroccan Black Garlic Chicken Tagine hot, accompanied by the freshly baked High-Heat Batbout to scoop up the delicious sauce.