Chicken and Preserved Lemon Tagine
A simple and delicious tagine that can easily be made ahead of time and is great for catering for big groups.
Ingredients
Method
Ingredients
- SERVES 6
- 12 Skin-on, bone-in chicken thighs
- 600 ml Chicken Stock
- 2 tablespoon Olive Oil
- 2 Onions, finely chopped
- 3 Garlic Cloves, finely chopped
- 1 teaspoon Ground Ginger
- Pinch of Saffron
- 1 Cinnamon Stick, snapped in half
- 1/2 teaspoon Coriander Seeds, lightly crushed
- 5 Small preserved lemons, quartered
- 200 g Green Olives
- Fresh Coriander, chopped
- 15 Prunes, chopped into half (optional)
Method
one. Soak the saffron in a jug containing the hot stock for a few minutes. Meanwhile, heat the olive oil in a large deep-sided casserole over a high heat and brown the chicken pieces for 5 minutes, skin-side down. Flip and fry for a further 4-5 minutes on the other side. You may need to do this in batches so you don’t overcrowd the pan and steam the chicken. Remove the chicken to a plate and add the onion to the pan. Reduce the heat and cook, stirring occasionally, for 5 minutes.
two. Add the garlic to the pan with the ground ginger, coriander seeds and cinnamon, and cook, stirring, for a further minute.
three. Return the chicken pieces to the pan and add the saffron-infused stock. Turn the heat up and bring to the boil and then reduce the heat and simmer, covered, for 35minutes, until the chicken pieces are tender.
four. Add the lemons, olives and prunes if using, and simmer for a further 15 minutes. Season with freshly ground pepper (the stock cube is salty enough), scatter with the fresh herbs and serve.
Serving Suggestion. Cous Cous (not gluten free). Or Rice
Possible Amendment.