Tagine of Chicken, Preserved Lemons and Olives RecipeOrigin: North Africa Period: Traditional |
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The tagine is a North African dish composed of a round earthenware pot with a conical lid. The name refers both to the dish itself and to any meal cooked within it. Ingredients:
1 large chicken cut into serving pieces 
Tagine of Chicken, Preserved Lemons and Olives Preparation:Method:Mix the garlic with a little black pepper in 2 tbsp oil and use this to rum into the chicken. Set aside over night in the fridge. Heat the oil in a tagine (or a large casserole dish) and fry the chicken on all sides until browned then add the spices along with the onions. Stir-fry on high heat for a few minutes before adding the chicken stock. Bring to a boil then reduce the heat to a low simmer and cover with the lid. Cook for about half an hour then add the olives and preserved lemons. Continue to simmer for 10 minutes then adjust the seasoning. Remove the chicken and set aside. Meanwhile, bring the sauce to a boil and stir continuously until thickened. Serve the chicken on a bed of rice or couscous and spoon the sauce over the top. |
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