Chicken Tagine With Preserved Lemons And Olives
This dish is excellent served with couscous with fresh mint and toasted pine nuts.
Total Steps
13
Ingredients
17
Tools Needed
6
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http://joannaslan.blogspot.comIngredients
- Couscous
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1/4 cup Mediterranean-style olives, pitted
- 3 small preserved lemons
- 1 teaspoon ground ginger
- 1 teaspoon cumin
- 5 cloves garlic, minced
- 1/2 pound onions, chopped
- Kosher salt
- 1/2 teaspoon saffron
- 1 teaspoon cinnamon
- 1 bunch large fresh cilantro, chopped
- 5 tablespoons olive oil
- 1 whole large chicken, cut into 8 pieces
- fresh parsley(optional)
- toasted pine nuts(optional)
Instructions
Step 1
Rub salt into the chicken pieces.
Step 2
Rinse the chicken in cool water and pat dry with clean paper towels.
Step 3
In a small bowl, mix saffron threads with 2 tablespoons boiling water. Set aside.
Step 4
In a large bowl, mix the olive oil, cilantro, cinnamon, saffron with the water, a pinch of salt, half of the onions, cumin, ginger, paprika, and turmeric.
Step 5
Add the minced garlic to the mixture.
Step 6
Mix to make a paste.
Step 7
Roll the chicken pieces into the marinade and leave for 10 to 15 minutes.
Step 8
Preheat oven to 350 degrees F. For cooking, use a tagine or a deep, heavy bottom casserole dish.
Step 9
Heat the cooking dish and add 2 tablespoons of olive oil.
Step 10
Drop in the chicken and pour over the excess marinade juices.
Step 11
Add the remaining onions, olives, and chopped preserved lemons.
Step 12
Cook in the 350 degree oven for 45 minutes.
Step 13
Serve on top of couscous. Garnish with fresh parsley and toasted pine nuts.