Ingredients
-
2
-
4
-
2
-
2
-
1
-
1/2
-
350
-
1/2
-
25
-
1
-
2
-
-
-
-
Directions
Lemon, Chicken & Green Olive Tagine, A traditional Moroccan tagine which I found in the October 2008 ‘Australian Good Food’ magazine which assures you that this recipe will take you on a romantic escape to Marrakech without aid of a flying carpet This recipe is for two, but the quantity could easily be increased Essentially the only change I made to this recipe was to suggest sneaking in some wine, which is what I’ll certainly do when I make it If you cannot find Turkish bread, use pita bread or any crusty bread suitable for mopping up the juices This recipe can be prepared ahead , Very good! I had never heard of preserved lemons and the first time I have ever made them We liked all the flavors used boneless skinless chicken breast Thanks for sharing Made for newest zaar tag
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Steps
|
1
Done
|
Heat the Oil Over a High Heat in a Heavy-Based Pan or Tagine Dish, and Cook the Chicken in Batches For 2 Minutes on Each Side Until Lightly Browned; Remove the Chicken from the Pan and Set Aside. |
|
2
Done
|
Reduce the Heat to Medium and Saute the Onion and Garlic For 2-3 Minutes or Until It Has Softened; Add the Turmeric and Cumin and Cook For Another Minute, Until Fragrant. |
|
3
Done
|
Return the Chicken to the Pan With 21/2 Cups of Water (or a Mix of Water and White Wine); Bring to the Boil, Then Simmer, Covered, For 15 Minutes or Until the Chicken Is Thoroughly Cooked.; Remove the Chicken from the Pan and Keep Warm. |
|
4
Done
|
Add the Potato to the Pan and Simmer, Covered, For 12-15 Minutes or Until the Potatoes Are Tender. |
|
5
Done
|
Meanwhile, Place the Olives in a Small Pan, Cover With Water and Bring to the Boil; Drain Off the Water, Then Repeat This Step. |
|
6
Done
|
Return the Chicken to the Pan With the Olives, Preserved Lemon, Lemon Juice and Parsley and Stir to Combine Well Until All the Ingredients Are Heated Through. |
|
7
Done
|
Serve With Turkish Bread. |
