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chicken-cannabis-tagine
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Moroccan Chicken Tagine with Cannabutter

A spicy dish with braised chicken, Moroccan flair and delicious cannabutter!
Prep Time15 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: Middle Eastern, Moroccan
Keyword: (Cannabutter)
Servings: 4 people
Author: Steph Van De Ven
Cost: 20+

Equipment

  • Large cast iron skillet
  • Cutting Board
  • Sharp knife
  • Measuring spoons and cups
  • small bowls
  • lemon zester

Ingredients

  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1/4 tsp cayenne peppter more if you want it hot
  • 1/2 tsp ground ginger
  • 1/2 tsp coriander
  • 1/4 tsp cinnamon
  • 1 lemon save for zesting and juicing
  • 5 cloves garlic peeled, and minced
  • 8-10 chicken thighs skin on
  • 1 dash salt and pepper
  • 4-5 tbsp Cannabutter
  • 1 yellow onion sliced thinly
  • 2 tbsp all-purpose flour
  • 1 1/2 cups chicken broth
  • 3 tbsp honey organic
  • 2 large carrots cut into thin coins
  • 1/2 cup green olives without pits, cut in half. (optional)
  • 1/2 cup fresh cilantro chopped finely

Instructions

  • Combine all of the spices in a small bowl and set aside. Zest the lemon. Combine 1 teaspoon of the lemon zest with 1 minced garlic clove; set aside.
  • Season both sides of chicken pieces with salt and pepper.
    Heat the cannabutter in the skillet over medium-high heat until beginning to smoke. Brown each side of the chicken for 5 minutes per side.
    Transfer the chicken to a large plate.
  • Reduce the heat to medium.
  • Add the onion and cook, stirring occasionally, until they have browned just at the edges.
    Add in extra cannabutter if needed.
    Add the remaining minced garlic and cook, stirring, until fragrant, about 30 seconds.
    Add the spices and flour and cook, stirring constantly, until fragrant, about 30 seconds.
    Stir in the broth, honey, remaining lemon zest, and dash of salt. Add the chicken back in, reduce the heat to medium-low, cover and simmer for 10 minutes.
  • Add the carrots, cover, and simmer until the chicken is cooked through and the carrots are tender, about 10 minutes more.
  • Stir in the olives, lemon zest-garlic mixture, cilantro, and 1 tablespoon of the lemon juice; taste the sauce and adjust seasoning with salt, pepper, and more lemon juice, if desired.
    Serve with couscous or enjoy the dish by itself.