Chicken Tagine With Preserved Lemon and Almonds

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READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make paste out of spices, lemon juice, honey, saffron, and 1 tspn olive oil.
  • Marinate chicken in paste overnight.
  • Toast almonds over a gentle heat and set aside.
  • Fry onion and garlic in heavy base pot til soft.
  • panfry/bbq chicken breasts until cooked on outside – ideally use something like a scanpan griddle. Don’t discard the marinade.
  • Place in pot with onion and all leftover marinade.
  • Cover with water.
  • Simmer on low 30 minutes.
  • Skim the surface from time to time.
  • Add preserved lemons and almonds.
  • Cook for another 30 mins on very low.
  • Remove chicken breasts, slice and return to sauce.
  • Add chopped coriander leaves.
  • Heat through and serve.
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