Chicken Tagine With Preserved Lemon and Olives
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 preserved lemon, reserve the peel
- 59.16 ml olive oil
- 4 garlic cloves, minced
- 29.58 ml parsley, chopped
- 29.58 ml fresh coriander, chopped (cilantro)
- 4.92 ml black pepper
- 9.85 ml ginger powder
- 9.85 ml turmeric, make them heaping
- 2.46 ml 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
- 473.18 ml chicken stock
- 20 olives, preserved will have more flavor
directions
- 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).
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