Chicken & Preserved Lemon Tagine
Discussion
I've started making this for tonight:
Whole chicken, jointed in to portions
3 med' onions, sliced
2 x preserved lemons
1 tsp cumin powder
1 tsp ginger
1 tsp of chili powder or to taste
lots of black pepper and salt to taste
chicken stock
2 large ripe tomatoes, optional
12 - 18 olives, stone in
2 cloves garlic, chopped
coriander and parsley to finish
Saute the onions and add the spices to cook out. Add the chicken and coat in the spiced onion. cook for 20 minutes to add colour and intensify the savoury flavour.
Add the other ingredients apart from the herbs and cook on a low heat for 1 hour or until the chicken is tender on the bone.
Add the chopped herbs and leave to rest for at least 15 mintues with the lid on, heat extinguished.
Eat with rice or cous-cous with a glass of chilled wine
Can't wait!
Whole chicken, jointed in to portions
3 med' onions, sliced
2 x preserved lemons
1 tsp cumin powder
1 tsp ginger
1 tsp of chili powder or to taste
lots of black pepper and salt to taste
chicken stock
2 large ripe tomatoes, optional
12 - 18 olives, stone in
2 cloves garlic, chopped
coriander and parsley to finish
Saute the onions and add the spices to cook out. Add the chicken and coat in the spiced onion. cook for 20 minutes to add colour and intensify the savoury flavour.
Add the other ingredients apart from the herbs and cook on a low heat for 1 hour or until the chicken is tender on the bone.
Add the chopped herbs and leave to rest for at least 15 mintues with the lid on, heat extinguished.
Eat with rice or cous-cous with a glass of chilled wine
Can't wait!
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