Chicken, Olive and Lemon Tangine
photo by Jostlori
- Ready In:
- 1hr 50mins
- Ingredients:
- 16
- Serves:
-
4-6
ingredients
- 3 tablespoons olive oil
- 6 chicken legs
- 2 large onions, sliced
- 2 tablespoons ground coriander
- 2 teaspoons white pepper
- 2 teaspoons ground ginger
- 1 teaspoon ground turmeric
- 1⁄2 teaspoon saffron thread, crushed
- 1 1⁄2 cups chicken stock
- 2 medium potatoes, sliced horizontally (optional, see tagine method above)
- 170 g green olives, pitted & halved
- 2 tablespoons unsalted butter
- 1 tablespoon parsley, finely chopped
- 2 teaspoons coriander, finely chopped
- 2 preserved lemons, cut into slices
- salt & freshly ground black pepper, to taste
directions
- See notes in Recipe Description above.
- Heat the oven to 180°C Heat the oil in a large lidded casserole or saucepan oven over medium-high heat. Season the chicken with salt and pepper; add to the saucepan and cook, turning, until browned, 12 to 15 minutes.
- Transfer the chicken to a plate. Add the onions to the saucepan; cook until golden, 10 to 12 minutes. Add the spices; cook for 2 minutes. Return the chicken to the saucepan with the stock and bring the liquid to a boil. Transfer the saucepan or casserole to the oven, and bake the chicken, covered, until tender, 35 to 40 minutes. Stir in the olives, butter, parsley, coriander and lemons into the saucepan, and cook for 6 minutes. Serve with rice or flatbread.
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Reviews
-
Delicious! Made as directed. The chicken came out so succulent and tender and just fell off the bone. I added the optional potatoes which gave this a very comfort-food quality. For the preserved lemons I used recipe #295914 and served on a bed of recipe #427438. I just LOVE the intro to the recipe and may borrow from it heavily for the Tagine Challenge! Thanks, Tisme! Made for ZWT9, team Gourmet Goddesses.
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This was a good tagine, but I was not overwhelmed. The rest of the family loved it, in spite of my reservations in serving it because they are not all that adventurous in their food choices. So for that reason I will rate it a five. Served this with Recipe#170334, but in the future will serve with something more mellow, like white rice - as I thought it was too much lemon. Oh, and used yummy homemade Recipe#438353. Thanks for posting! Made for ZWT9 - team Gourmet Goddesses.
RECIPE SUBMITTED BY
Tisme
Australia