Tagine of Chicken with Preserved Lemons and Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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I used grated lemon peel because preserved lemon is not in database. Use peels from 2 small preserved lemons instead. These can be found at Whole Foods. It is better to soak the olives in 2 changes of water for up to an hour to remove the salt. Serve over couscous. Arabesque. Ingredients:
3 tbsp extra virgin olive oil |
2 onions, grated |
3 cloves garlic, crushed |
1/2 tsp saffron powder |
1/2 tsp ground ginger |
1 lb boneless, skinless chicken thighs |
1 freshly ground black pepper |
1 tbsp fresh lemon juice |
2 tbsp coriander, chopped |
2 tbsp parsley, chopped |
1 tbsp grated lemon peel |
75 grams green olives, (about 15) pitted |
Directions:
1. In a wide casserole or heavy-bottomed pan that can hold all of the chicken in one layer, heat the oil then add the onions. Saute over low heat until softened, then stir in the garlic, saffron, and ginger.
2. Put in the chicken pieces, season with pepper, and pour in about 1 1/4 cups water. Simmer, covered, for about 30 minutes, turning chicken pieces occasionally.
3. Stir into the sauce the lemon juice, chopped coriander and parsley, preserved lemon peel cut into strips, and olives. Simmer uncovered for 5 to 10 minutes, until sauce has thickened. If there is too much liquid, remove chicken and reduce sauce, then return chicken to the pan and heat through.
4. Present the chicken on a serving dish with the lemon peel and olive sauce on top of the meat.
5. Variation: add 1 finely diced jalapeno pepper with the onions, and 1/2 tbsp lemon juice toward the end of cooking.
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