Mitsuba and Spanish Chicken Tagine
A hearty and flavorful one-pot dish that combines the robust flavors of chicken and mitsuba with the warmth of Spanish spices.
Ingredients
- ●1 1/2 pounds chicken thighsbone-in, skin-on
- ●2 cups mitsubafresh or frozen, chopped
- ●2 teaspoons spanish smoked paprikaor regular smoked paprika
- ●1 teaspoon ground cinnamonground
- ●1/2 teaspoon ground gingerground
- ●2 tablespoons olive oilor vegetable oil
- ●1 large onionchopped
- ●3 cloves garlicminced
Instructions
- 1
Heat oil in the bottom of a large Dutch oven or clay tagine over medium-high heat.
- 2
Brown the chicken thighs on all sides, about 5-7 minutes.
- 3
Remove the chicken from the pot and set aside.
- 4
Add the onion and garlic to the pot and cook until the onion is translucent, about 5 minutes.
- 5
Add the mitsuba, smoked paprika, cinnamon, and ginger to the pot and cook for 1 minute.
- 6
Add the browned chicken back to the pot, along with any accumulated juices.
- 7
Pour in enough water to cover the chicken and bring to a boil.
- 8
Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the chicken is cooked through.
- 9
Season with salt and pepper to taste.
- 10
Serve hot, garnished with additional mitsuba if desired.