Tuesday, May 24, 2011

Chicken and preserved lemon tagine

A tagine is a pot unique to Morrocco, but not essential.  Serve this tagine over warm hot buttered cous cous, sprinkled with torn mint leaves.


Serves 4

4-6 pieces of leg and wing chicken pieces
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground ginger

sea salt and black pepper
2 onions, peeled and roughly chopped
3 cloves garlic, peeled and sliced
500ml hot homemade chicken stock
1 bay leaf
large pinch of saffron
1 cinnamon stick
1 preserved lemon, sliced
handful of green or black olives, destoned
sprig of thyme

Turn oven on to 160 degrees.  Rub chicken with ground spices to coat, then fry in hot pan for 5 minutes or until golden on all sides.  Add onions, garlic and fry for a couple more minutes.  Place chicken, garlic and onions in a tagine or casserole dish then add all the other ingredients.  Put in your oven and cook for 1-2 hours or until the meat is falling away from the bone.  Season with salt and pepper and serve.  Easy and delicious!

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