Ingredients
-
4
-
2
-
2
-
-
2
-
1
-
1
-
3
-
1
-
1
-
-
4
-
1 1/2
-
-
Directions
Chicken Tagine With Preserved Lemon and Almonds, This is a Moroccan style chicken dish I came up with to use some preserved lemons I bought from a farmers’ market recently Tastes good with cous cous or saffron rice If you don’t have La Kama spice mix, use a mixture of cinnamon, turmeric, ground ginger, ground black peppercorns, with a pinch of nutmeg, This is a Moroccan style chicken dish I came up with to use some preserved lemons I bought from a farmers’ market recently Tastes good with cous cous or saffron rice If you don’t have La Kama spice mix, use a mixture of cinnamon, turmeric, ground ginger, ground black peppercorns, with a pinch of nutmeg
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Steps
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1
Done
|
Pat the Chicken Pieces Dry With Paper Towel. Heat the Oil in a Large Fry Pan Over Medium High Heat and Brown the Chicken Pieces on All Sides. Remove and Set Aside. |
|
2
Done
|
Add the Onion, Lemon Juice, Garlic, Saffron, Turmeric, Diced Preserved Lemon and a Cup of Water to the Pan Keeping the Other Half Cup to One Side and Add It If You Think It Is to Dry. Bring to a Boil and Add the Coriander, Parsley and Some Salt and Pepper. Stir, Then Add the Browned Chicken Pieces and Cut the Potatoes Into Quarters and Add to the Pan, Spooning the Sauce Over as You Lay Them Inches Once the Pan Is Boiling Turn Down to a Simmer and Cook Until Chicken Is No Longer Pink. Garnish With the Preserved Lemon Strips and Serve With Plenty of Crusty Bread. |
