chicken | main course
Preserved-lemon chicken tagine
Prep Time: 30 minutes Cooking Time: 1 hour 4 to 6 servings
Products included in recipe
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 | Granny's Whole Chicken, in pieces |
| 2 tbsp | 30 ml | olive oil |
| 6 | frech shallots, coarsely chopped |
| 1 | pinch saffron |
| 1tsp | 5 ml | ginger, finely chopped |
| 1tsp | 5 ml | curry |
| 1tsp | 5 ml | coriander seeds, crushed |
| 1 cup | 250 ml | water |
| 4 | sea salt preserved lemons |
| 1/2 cup | 125 ml | pitted black olives |
| to taste | salt |
| to taste | pepper |
Directions
- Cut chicken into pieces (breast, legs, wings). Add salt and pepper. Heat oil in a large casserole dish andbrown chicken pieces on all sides.
- Preheat oven to 350°F (180°C).
- Add shallots to chicken along with saffron, ginger, curry, and coriander.
- Add a cup of water to casserole dish and place in oven. Simmer for 40 minutes, checking chicken as it cooks.
- Quarter preserved lemons after rinsing with cold water.
- If olives are too salty, blanch for 5 minutes in boiling water and drain.
- Add lemons and olives to chicken. Continue cooking for 15 minutes. Serve immediately.
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