chicken | main course

Preserved-lemon chicken tagine

Prep Time: 30 minutes Cooking Time: 1 hour 4 to 6 servings

Products Included In Recipe


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


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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