Prep 20 mins
Cook 40 mins
A traditional Moroccan tagine which I found in the October 2008 'Australian Good Food' magazine which assures you that this recipe will take you on a romantic escape to Marrakech "without aid of a flying carpet". This recipe is for two, but the quantity could easily be increased. Essentially the only change I made to this recipe was to suggest sneaking in some wine, which is what I'll certainly do when I make it. If you cannot find Turkish bread, use pita bread or any crusty bread suitable for mopping up the juices. This recipe can be prepared ahead.
- 2 teaspoons olive oil
- 4 chicken thigh fillets, halved
- 2 onions, sliced
- 2 garlic cloves, crushed
- 1 teaspoon ground turmeric
- 1⁄2 teaspoon ground cumin
- 350 g desiree potatoes, peeled, cut into wedges
- 1⁄2 cup pitted green olives
- 25 g preserved lemons, cut into strips
- 1 lemon, juice of
- 2 tablespoons parsley, chopped
- Turkish bread, sliced, to serve
- Heat the oil over a high heat in a heavy-based pan or tagine dish, and cook the chicken in batches for 2 minutes on each side until lightly browned; remove the chicken from the pan and set aside.
- Reduce the heat to medium and saute the onion and garlic for 2-3 minutes or until it has softened; add the turmeric and cumin and cook for another minute, until fragrant.
- Return the chicken to the pan with 21/2 cups of water (or a mix of water and white wine); bring to the boil, then simmer, covered, for 15 minutes or until the chicken is thoroughly cooked.; remove the chicken from the pan and keep warm.
- Add the potato to the pan and simmer, covered, for 12-15 minutes or until the potatoes are tender.
- Meanwhile, place the olives in a small pan, cover with water and bring to the boil; drain off the water, then repeat this step.
- Return the chicken to the pan with the olives, preserved lemon, lemon juice and parsley and stir to combine well until all the ingredients are heated through.
- Serve with Turkish bread.
Very good! I had never heard of preserved lemons and the first time I have ever made them. We liked all the flavors. I used boneless skinless chicken breast. Thanks for sharing. Made for newest zaar tag.
This was excellent! I did use chicken breast (boneless) in this as I had ran out of thighs and forgot to pick them up. This is very substantial with the potatoes so I would advise that adding other starches to the menu (such as flat bread or couscous) be added with caution. A salad would go very nicely! I loved the lemony flavor of this and it really made the chicken and potato flavors shine. Thanks for sharing! ~Sue