Chicken tagine with preserved lemons and olives

By: Hairy Bikers From: Market Kitchen

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This recipe is classed as easy

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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

Ingredients

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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.

Rhino27 Rhino27 Posted 06 Feb 2010 9:41 AM
 

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.

clareB32487 clareB32487 Posted 24 Oct 2009 9:53 PM
 

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

MichelleD19875 MichelleD19875 Posted 29 Dec 2008 11:52 AM