Moroccan Chicken Tagine | Recipes | Lee Kum Kee Home USA

Ingredients

• 6 chicken thighs, bone-in with skin
• 3 cups chicken stock
• ¼ tsp. saffron strands or powdered saffron
• 6 Tbsp. flour, separated into 2 and 4 Tbsp.
• 2 Tbsp. olive oil
• 1 large onion, chopped
• 1 tsp. ground turmeric
• 1 tsp. ground cumin
• 1 tsp. ground ginger
• 1 tsp. sweet paprika
• 1 tsp. garlic powder
• fresh parsley and cilantro (a good handful of each tied with cooking twine)
• 1 lemon, sliced
• 6 oz. olives, pitted
• 6 cloves garlic, peeled and sliced or chopped
• 1 lemon zested and juiced – then chop the remnants into chunks
• 2 Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
• 2 tsp. ground cumin
• 2 tsp. ground ginger
• 1 Tbsp. kosher salt or sea salt
• ½ tsp. freshly ground black pepper
• salt and pepper, to taste