Prep 15 mins
Cook 30 mins
A tagine is the Moroccan equivalent of a stew, usually fragrant with spices and often piquant with preserved lemon. The name also refers to the earthenware dish with a conical-shaped lid that the dish is usually cooked in but you can cook this in a pan on the stove top also, you will have more evaporation than with a tagine, so add the other 1/2 cup of water if you need it
- 4 chicken breasts, each cut in two
- 29.58 ml olive oil
- 2 brown onions, cut into quarters
- juice lemon
- 2 garlic cloves, crushed
- 4.92 ml saffron thread
- 4.92 ml ground turmeric
- 3 piece preserved lemon rind, rinsed, 2 diced, 1 cut into thin strips
- 1 bunch coriander, freshly chopped
- 236.59 ml chopped flat leaf parsley
- salt & freshly ground black pepper
- 4 potatoes
- 354.88 ml water
- crusty bread, to serve
- Pat the chicken pieces dry with paper towel. Heat the oil in a large fry pan over medium high heat and brown the chicken pieces on all sides. Remove and set aside.
- Add the onion, lemon juice, garlic, saffron, turmeric, diced preserved lemon and a cup of water to the pan keeping the other half cup to one side and add it if you think it is to dry. Bring to a boil and add the coriander, parsley and some salt and pepper. Stir, then add the browned chicken pieces and cut the potatoes into quarters and add to the pan, spooning the sauce over as you lay them inches once the pan is boiling turn down to a simmer and cook until chicken is no longer pink. Garnish with the preserved lemon strips and serve with plenty of crusty bread.
Thanks a lot for the easy, excellent and fast tagine. Everything has gone very quickly ... not one drop leftover in pot!