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Monday, January 6

Chicken tagine with green olives & preserved lemons

Chicken thighs, skinless, boneless
2 pounds
Garlic, crushed
6 cloves
Cilantro, finely chopped
1 bunch
Lemon juice
Salt, coarse
1 teaspoon
Onion, large, grated
Olive oil
4 tablespoons
Saffron threads
Ginger, ground
1 teaspoon
Pepper, freshly ground
1 teaspoon
Cinnamon stick
Olives, green, cracked
1 ½ cups
Lemons, preserved, cut into strips
  1. Toss the chicken with the garlic, cilantro, juice, and salt; transfer to tagine dish. 
  2. Combine the onion, oil, saffron, ginger, and pepper, and spread over the top of the chicken mixture; cover and leave to stand for 30 minutes. 
  3. Add enough water to go halfway up the side of the dish, add the cinnamon stick, and bring to a boil. 
  4. Reduce the heat, cover with the lid, and simmer for 1 hour, turning the chicken occasionally. 
  5. Preheat to 300°F. 
  6. Using two slotted spoons, lift the chicken out of the tagine, transfer to a plate, and cover with foil. 
  7. Boil the cooking liquid for 5 minutes to reduce. 
  8. Return the chicken to the tagine, baste thoroughly with the juice. 
  9. Add the olives and lemon, and place in the oven for about 15 minutes.

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