Ingredients
- 4 small chicken thighs
- 1 large yellow onion
- 4 organic tangerines
- 4 tablespoon(s) of olive oil
- 1 small bunch of coriander
- 1 tablespoon(s) of ras el-hanout
- 40 g of almonds
- 50 g black olives
Preparation
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In a saucepan, brown the salted and peppered chicken for 5 minutes on each side in hot oil over medium heat.
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Peel 1 mandarin with a peeler to collect the zest, then peel it completely as well as the others.
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Peel and cut the onion into quarters. Detach the slats. Finely chop the stems of the coriander bouquet.
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Remove the chicken and set aside. Still on the heat, add the onion and ras el-hanout, let brown for 3 minutes, then add the tangerines and coriander stems. Mix. Return the chicken thighs, add the tangerine zest, almonds and olives, pour in water and simmer for 30 minutes over low heat. Serve with fresh coriander leaves.
