Chicken Tagine with Lemon ConfitCasseroles et claviers
Tagines are used in the Middle East and Africa for slow-cooked meals of meat and vegetables. In this recipe chicken is cooked with preserved lemon, olives, and a variety of herbs and spices. All these flavors cook together gently and slowly, developing into a fragrant and flavor-packed meal. A sprinkle of fresh cilantro is the perfect finishing touch. A bed of grain or a pile of roasted vegetables are great accompaniments to make this a filling and complete meal.
- 4 chicken thighs
- olive oil
- 2 preserved lemon (salt-)
- 1 jar green olives
- 1 yellow onion (minced)
- 2 garlic cloves (crushed)
- 1 bunch coriander (chopped)
- 1 teaspoon ginger (grated)
- 1 teaspoon ground cinnamon
- 1 teaspoon turmeric
- ground black pepper
- 1In a shallow plate, marinate the chicken for 3 hours with the garlic, ginger, cinnamon, turmeric, a pinch of saffron, half of the fresh coriander, and olive oil.
- 2In a tagine or in a pan, fry the onion in a little bit of olive oil. Add the chicken and let brown on all sides. Add the marinade and enough water to cover halfway. Bring to the boil, then cover, and simmer for 45 minutes, turning the meat over occasionally.
- 3Add preserved lemons cut into strips, olives, salt, and pepper. Continue cooking for another 20 minutes.
- 4Sprinkle with the remaining coriander before serving.
- 5Serve with semolina.
PER SERVING *
|Calories550Calories from Fat370|
|% DAILY VALUE*|
|Calories from Fat370|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.