Prep 15 mins
Cook 1 hr
I came across this as I was doing research for the ZWT9 Tagine Cooking Class challenge. It comes from a blog called What’s Cooking in your World?
- 1 preserved lemon, reserve the peel
- 4 tablespoons olive oil
- 4 garlic cloves, minced
- 2 tablespoons parsley, chopped
- 2 tablespoons fresh coriander, chopped (cilantro)
- 1 teaspoon black pepper
- 2 teaspoons ginger powder
- 2 teaspoons turmeric, make them heaping
- 1⁄2 teaspoon saffron thread, crush with just a pinch of salt added
- 1 chicken, cut in chunks, bones left in (thighs work really well for this recipes)
- 1 medium red onion, finely chopped
- 2 cups chicken stock
- 20 olives, preserved will have more flavor
- Cut preserved lemon in half, remove pith and pips and rind. Reserve peel for later in recipe and chop flesh. Put chopped lemon flesh in a tagine ( can use a Dutch oven or creuset) - be sure to set the tagine atop a diffuser!
- Add in olive oil, finely chopped garlic, parsley and coriander and spices.
- Then coat the chicken in the marinade and add in finely chopped onion.
- On medium heat, sear the tagine for about 15 minutes. You need to be close to the tagine, otherwise the chicken will stick. You can add a little water and keep searing if it sticks.
- After 15 minutes, add about 2 cups of chicken stock and simmer for 45 minutes.
- When the chicken becomes nicely browned and the sauce is thick, add in lemon peel and 20 olives and cook for another 5 minutes.
- Serve with couscous, salad and bread (so you can mop up all the delicious sauce).