Chicken and preserved lemon tagine recipe
This is one of the best known and loved tagines. Accompany with houmous, flatbread and a few mezze dishes to make it into a dinner party spread. It's low in calories too."Added some tinned chopped tomato and thin sliced baby marrows to add veg. Then had to thicken a bit. Tasty." - kerry-aynfeldman
Yield: 4 Servings Ready in moments
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Chicken and preserved lemon tagine recipe Preparation
1. Soak the saffron in a jug containing the hot stock for a few minutes. Meanwhile, heat the olive oil in a large deep-sided frying pan or casserole over a high heat and brown the chicken pieces for 2-3 minutes. 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.
2. Add the garlic and spices to the pan and cook, stirring, for a further minute. If you’re using a tagine, transfer the onion to the base and add the saffron-infused stock and the browned chicken pieces (if using a casserole, leave the onion in the pan, then add the chicken and stock). Bring to the boil and simmer over a gentle heat, covered, for 40-50 minutes, until the chicken is tender.
3. Add the lemons and olives and simmer for a further 15 minutes. Season to taste, scatter with the fresh herbs and serve with couscous.
You can easily cook the tagine in a large casserole in the oven if you prefer. Preheat to 150°C/fan130°C/gas 2 and cook, covered, for 1 hour. Add the lemon and olives and return to the oven for a further 15 minutes before scattering with parsley and coriander.
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Chicken and preserved lemon tagine recipe Reviews
Added some tinned chopped tomato and thin sliced baby marrows to add veg. Then had to thicken a bit. Tasty.
1 years, 1 weeks, 4 days, 14 hours, 27 minutes ago
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