Welcome back to episode two of my African food journey. Today we’re heading to North Africa to the land of tangins, spice market, and unforgettable flavors. We are making mukan chicken tangins with juicy chicken thighs. Don’t worry about the ingredient I used. They all listed in the caption below. Just watch and enjoy. First, season your chicken thighs with some spices, salt, and a splash of lemon juice. Add a little olive oil. Then mix that together. You want to mix it together until each pieces is coated evenly. Cover the seasoning chicken thighs and let them marinate for at least 30 minutes. Eat olive oil over medium heat in a tangin or heavy pot. Add onions and fry them until soft and translucent. While that’s happening, soak your saffron threads in a warm water. Soak them for like 5 to 10 minutes. This will give the dish its golden color and aroma. Now place the marinated chicken thighs on top of the onions. This let the flavors mingle as the dish cook slowly. [Music] Pour in the saffron water and add a little water if needed. Cover the pot and cook slowly on low heat. The slow cookie makes the chicken tender and pack with flavor. Halfway through cooking, add green olives and preserved lemon. Keep it covered and let it simmer until the chicken is tender. Look at those golden chicken thighs with preserved lemon and olives. The chicken is tender and juicy. The sauce is so rich and that preserved lemon gives it that perfect stench. Moroan chicken tangin done right. Next up, we’re heading to Kenya for Yamanch, a roasted delight you don’t want to miss. So see day.
Dining and Cooking