Chicken, lemon and olive tagine
Recipe by Daniel Rushton
4 chicken thighs
2 large onions
2 garlic cloves
2 small preserved lemons
160g pitted queen olives
25g sultanas
250ml of water (approximately)
1 tbsp oil
2 tsp paprika
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground ginger
1/2 tsp ground cinnamon
Pinch of salt
Prep. Time → 120 min
Cook Time → 60 min
1. Add the paprika, cumin, turmeric, coriander, ginger, cinnamon and salt to a large bowl and mix together.
2. Add the chicken thighs to the bowl and mix until coated in the spices.
3. Leave the bowl in a fridge for at least 2 hours.
4. Slice the onions and place to one side.
5. Dice the garlic and place to one side with the onions.
6. Cut the lemons into quarters lengthwise and with a knife cut away the pulp from the peel.
7. Discard the pulp and cut the peel into long thin strips approximately 2 - 3 milimetres thick and then put aside with the sultanas.
8. Slice the olives in half lengthwise and put aside with the lemon peel and sultanas.
9. Add the oil to a deep pot (or tagine if you're being authentic) and fry the chicken on all sides for 3 - 5 minutes.
10. Place the onions and garlic on top of the chicken thighs. Don't stir yet.
11. Put a lid on the pot and leave on a low to medium heat for 10 minutes.
12. Remove lid and turn the chicken thighs over and add the olives, lemon peel and sultanas.
13. Add the water until it just covers everything in the pot.
14. Bring to the boil.
15. Replace the lid and simmer on a low to medium heat for 40 minutes.
16. Serve with couscous.
main courses, chicken, lemon, moroccan, olive, tagine March 11, 2016 15:02
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