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LEMON CHICKEN TAGINE WITH PRESERVED LEMON AND OLIVES
Recipe from Jeanette
4-6 cloves of garlic, minced or crushed
Olive oil for pan-frying chicken and mixing marinade
2 chickens, cut in pieces (or similar amount of breasts or legs)
Spices:
- 1/4 tsp fresh ground black pepper
- 1 tsp ground ginger (or 2 tsp minced fresh ginger)
- pinch of saffron threads
- 1 tsp cumin
- 1 tsp turmeric
- 1 stick of cinnamon or 1/2 tsp ground cinnamon
3 onions finely chopped
2 cups chicken stock (or water)
1 cup green or Kalamata olives or 8 fresh dates pitted and halved
3 preserved lemons, rinsed, pulp removed and sliced thinly
1 cup coriander (optional)
1 cup flat leafed parsley finely chopped
1/2 salt or to taste
Method
Mix together the garlic, black pepper and a spoonful of oil and rub the mixture into the chicken and set aside for a few hours or overnight.
Heat the oil in a large tagine or Dutch oven and fry the chicken till golden brown on all sides.
Add the spices and onions and stir-fry over high heat for a few minutes.
Add chicken stock, and preserved lemons.
Bring to the boil, reduce heat and cover.
Simmer on low heat for 30 minutes or more.
At the end of the cooking add olives or dates, parsley and coriander.
Add salt and adjust seasoning.
Serve directly at the table with couscous or rice.
