Chicken Tajine With Preserved Lemon and Olives
photo by FDADELKARIM
- Ready In:
- 1hr 25mins
- Ingredients:
- 25
- Serves:
-
4
ingredients
-
Chermoula Marinade
- 1⁄2 teaspoon saffron thread
- 1⁄4 cup water (to soad saffron)
- 2 garlic cloves, halved
- 1 tablespoon fresh ginger, chopped
- 1⁄2 preserved lemon, rinsed
- 2 onions, Quartered
- 1⁄2 red chile
- 1 tablespoon sweet paprika
- 1 tablespoon ground cumin
- 1 pinch salt
- 1 teaspoon ground black pepper
- 2 tablespoons fresh coriander (chopped with stems and leaves) or 2 tablespoons fresh cilantro (chopped with stems and leaves)
- 2 tablespoons fresh parsley, chopped
- 1⁄2 cup olive oil
- 2 bay leaves, torn in half
-
Chicken and Garnishes
- 1 8 chicken drumsticks or 8 chicken thighs (With bones)
- 1 tomatoes
- 1 onion
- 2 large potatoes, cut into wedges
- 1 onion, sliced
- 1 tomatoes, sliced
- 150 g green olives, pitted
- 1 bunch fresh coriander or 1 bunch fresh cilantro, chopped
- 1 cup water
- 1 preserved lemon, cut into 6 segments
directions
- Chermoula Marinade: In a small bowl add saffron threads in water and allow to soak for a few minutes.
- In a food processor add all the 'Chermoula marinade' ingredients and combine until it forms a paste.
- Cover and allow 'Chermoula marinade' to stand for 30 minutes before using. (Chermoula marinade can be stored in the refrigerator for up to seven days).
- Wash and dry the chicken, then rub all over with half of the chermoula marinade and refrigerate overnight or for at least two hours.
- After marinating, cut tomato and onion into thin wedges and combine a little more chermoula marinade. Then spread the tomato and onion into the base of the tajine.
- Place the chicken pieces on top of tomato and onion mixture arranging them in the centre of the tajine.
- Coat potato wedges with the chermoula marinade and arrange the potatoes around chicken.
- Top the chicken with onion slices, then tomato slices and olives in between the potato wedges.
- Mix chopped coriander/cilantro with remaining chermoula marinade and water (you made add less water, it depends how much your tajine could hold). Pour mixture on top of tomatoes and onions.
- Top with preserved lemon wedges then cover tajine with lid. Cook on a very low gas heat for 45 minutes. Do not stir or lift the lid during the cooking process.
- Serve with suggested couscous.
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Reviews
RECIPE SUBMITTED BY
Chef floWer
Australia
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