Recipes
Chicken, Olives and Preserved Lemons Tagine
May - 27 - 2017
6
Preparation: --
Cooking: 90
Recipe by, Sahar Mreish - Food Blogger, Founder of Cooking for Five
6
Preparation: --
Cooking: 90
Ingredients
- Whole chicken (approximately
- 1.5 kg), skin-on, cut into 4.
- Olive oil 3 onions, peeled and roughly chopped
- A small bunch of fresh coriander
- 4 cloves of garlic, peeled and sliced
- 2-3 small preserved lemons, deseeded and chopped
- A handful of black and green olives stoned A good pinch of saffron 500 ml hot chicken stock For the spice rub 1 heaped tsp. coriander seeds bashed up 1 level tsp. ground cumin 1 heaped tsp. ground ginger 2 Tbsp. olive oil Salt and freshly ground black pepper
Method
- Mix all the spice rub ingredients together in a small bowl. Put your chicken pieces into a large bowl, massage them with the spice rub, then cover with Clingfilm, and put into the fridge to marinate for a couple of hours or, even better, overnight. When you are ready to cook, heat a generous lug of olive oil in a tagine or casserole-type pan, and fry the chicken pieces over a medium to high heat, skin side down first, for about 5 to 10 minutes until gorgeous and golden brown.
- While your chicken fries, chop the onions, coriander stalks and garlic. And, add them to the pan. Stir well and fry for a couple more minutes, then mix in the preserved lemons, olives and saffron. Pour in the hot stock, give everything a good stir, then cover with a lid or foil, and simmer on a low heat for 2 and a half hours, or until the meat starts to fall away from the bone. Halfway through, have a check and give it a good stir. Keep an eye on it and add a splash of water if it looks dry. When the time is up and your chicken looks perfect, stir gently. If it still has some liquids, leave it to blip away with the lid off until thickened slightly.
- Have a taste, season with a pinch of salt and pepper if needed, then sprinkle with the coriander leaves. Serve with a large bowl of lightly seasoned steamed couscous.
