Ingredients
-
1
-
4
-
4
-
2
-
2
-
1
-
2
-
2
-
1/2
-
1
-
1
-
2
-
20
-
-
Directions
Chicken Tagine With Preserved Lemon and Olives, I came across this as I was doing research for the ZWT9 Tagine Cooking Class challenge It comes from a blog called Whats Cooking in your World?, I came across this as I was doing research for the ZWT9 Tagine Cooking Class challenge It comes from a blog called Whats Cooking in your World?
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Steps
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1
Done
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Cut Preserved Lemon in Half, Remove Pith and Pips and Rind. Reserve Peel For Later in Recipe and Chop Flesh. Put Chopped Lemon Flesh in a Tagine ( Can Use a Dutch Oven or Creuset) - Be Sure to Set the Tagine Atop a Diffuser! |
|
2
Done
|
Add in Olive Oil, Finely Chopped Garlic, Parsley and Coriander and Spices. |
|
3
Done
|
Then Coat the Chicken in the Marinade and Add in Finely Chopped Onion. |
|
4
Done
|
on Medium Heat, Sear the Tagine For About 15 Minutes. You Need to Be Close to the Tagine, Otherwise the Chicken Will Stick. You Can Add a Little Water and Keep Searing If It Sticks. |
|
5
Done
|
After 15 Minutes, Add About 2 Cups of Chicken Stock and Simmer For 45 Minutes. |
|
6
Done
|
When the Chicken Becomes Nicely Browned and the Sauce Is Thick, Add in Lemon Peel and 20 Olives and Cook For Another 5 Minutes. |
|
7
Done
|
Serve With Couscous, Salad and Bread (so You Can Mop Up All the Delicious Sauce). |
