Chicken tagine with preserved lemons and olives
By: Hairy Bikers From: Market Kitchen
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Chicken tagine with preserved lemons and olives
- Prep time:
- 15 mins
- Cook time:
- 1 hrs 20 mins
- Serves:
- 6
This simple tagine from the Hairy Bikers would be great made the day before and left so the flavours can infuse
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Ingredients
- 1/2 tsp Saffron, crushed
- 250ml hot chicken stock
- 3 Onions, chopped
- 2-3 tbsp Olive oil
- 1 tsp ground Ginger
- 1 tsp ground Cumin
- 3 cloves Garlic, sliced thinly
- 1 chicken, jointed
- 1 tsp Black peppercorns, crushed
- 6 small Preserved lemons, quartered (or 2 large ones, chopped)
- 100 g mixed olives
- 1 handful coriander leaves, chopped
- 1 handful flat leaf Parsley, chopped
- crusty bread, to serve
Method
1. Put the saffron in the stock to infuse.2. Meanwhile, gently fry the onions in the olive oil until soft. Add the ginger, cumin and garlic and cook gently for a couple of minutes.
3. Add the chicken pieces and stir to coat with the onion and spices. Sprinkle over the crushed peppercorns and preserved lemon. Add the saffron infused stock and bring to the boil.
4. Cover and cook on a very gentle heat for 1 hour, or until the chicken is falling apart. Add the olives and continue to simmer for another 10 minutes.
5. Stir in the chopped coriander and parsley just before serving. Serve with crusty bread.
Cooks' note: if you are using a Tagine pot to make this dish, soak it for about 3 hours before its initial use if it is unglazed. Use a diffusion plate on your cooker, so it doesn't crack. Tagines are not suitable for Halogen hobs, but can be used in the oven.
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Latest Comment
Wow! so easy and wow with the flavour. Go out of your way for the preserved lemons as they really made the flavour for me. Mine were store bought but might try preserving my own next time.
This was delicious - I visit morocco regularly & have eaten many tagines there, this compares very well & is also easy to make, on the hob which is easier too. If you dont want to make the preserved lemons yourself, you can buy a small jar of them in major Sainsbury stores or good deli shops, as well as online.
I have made this several times and it is delicious - even my fussy 12 year old eats this. The only change I made the last time I made it was to miss out the crushed peppercorns which did make it a bit firey for some