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Sunday, September 15

Lemon chicken tagine

Olive oil
1 tablespoon
Onion, medium, thinly sliced
Garlic, crushed
3 cloves
Chicken quarters, cut in two
1 teaspoon
Cilantro, chopped
1 tablespoon +
Chicken stock
¾ cup
Lemons, preserved, pulp discarded, rinsed, thinly sliced
Green olives
1 cup

Pepper, freshly ground

  1. Heat the oil in the tagine base over medium heat. 
  2. Fry the onions and garlic gently for 3 to 4 minutes without coloring. 
  3. Add the chicken, and brown evenly on all sides, turning frequently. 
  4. Stir in the turmeric, cilantro, stock, lemons, olives, salt, and pepper. 
  5. Cover, and let simmer for 2 to 2 ½ hours. 
  6. Remove the lid, and if necessary, boil the liquid rapidly for a few minutes to thicken the sauce consistency. 
  7. Garnish with freshly chopped cilantro before serving.

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