CHICKEN, OLIVE AND LEMON TANGINE
This is another find from the Weekly Times, a paper I love, and also another wonderful recipe from Jeremy Vincent. I am noting some of Jeremy's suggestions and Tips as written-- If you haven't got a tagine, a saucepan or lidded casserole will suffice. The recipe method below utilises a saucepan or casserole for the cooking. If you are using a tagine, prepare the chicken to the browned stage in the saucepan, remove it from the saucepan and cook the onion and spice as below. Instead of returning the ingredients back to the saucepan with the stock, arrange (optional) sliced potato on the base of your tagine, then the chicken around the centre on top of the potato slices. Pour the onion and spiced stock over the chicken, scatter with the olives and dot with the butter and pieces of lemon before topping with the tagine lid and baking. Save the coriander and parsley for scattering on top when the dish is cooked. TIPS WITH A TAGINE The tagine doubles as both a cooking vessel and serving dish which holds the food warm. Since you won't be stirring during the cooking, take care how you arrange or layer ingredients for a beautiful table presentation. Oil is essential to tagine cooking; don't be overly cautious in using it or you'll end up with watery sauce or possibly scorched ingredients. In most recipes for 4 to 6 people, you'll need between a 1/4 to a 1/3 cup of oil (sometimes part butter), which will mix with cooking liquids to make ample sauce for scooping up with bread. Choose olive oil for the best flavour. Try not to interrupt the cooking by frequently lifting the lid to check on the food; that's best left for adding ingredients or to check on the level of liquids toward the end of cooking.
Provided by Tisme
Categories Chicken
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- See notes in Recipe Description above.
- Heat the oven to 180°C Heat the oil in a large lidded casserole or saucepan oven over medium-high heat. Season the chicken with salt and pepper; add to the saucepan and cook, turning, until browned, 12 to 15 minutes.
- Transfer the chicken to a plate. Add the onions to the saucepan; cook until golden, 10 to 12 minutes. Add the spices; cook for 2 minutes. Return the chicken to the saucepan with the stock and bring the liquid to a boil. Transfer the saucepan or casserole to the oven, and bake the chicken, covered, until tender, 35 to 40 minutes. Stir in the olives, butter, parsley, coriander and lemons into the saucepan, and cook for 6 minutes. Serve with rice or flatbread.
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Ethel Johnson
[email protected]This tangine was a bit too tangy for my taste, but I think that's just a personal preference.
Ferdous Mia
[email protected]I'm not a big fan of olives, but I loved this tangine. The flavors were perfectly balanced.
David Pollack
[email protected]I can't wait to try this recipe! It looks so delicious.
Ashma
[email protected]This tangine is perfect for a cozy dinner on a cold night.
Creative Work
[email protected]I love how this recipe uses simple ingredients to create such a flavorful dish.
Roxanne Navarro
[email protected]This recipe is a keeper! The chicken was so tender and the sauce was amazing.
Ai Abbasi
[email protected]This is my go-to recipe for chicken tangine. It's always a crowd-pleaser.
SahilYusufi
[email protected]This tangine is so easy to make, and it's always delicious. I highly recommend it.
Mani Bahi
[email protected]I've made this tangine several times, and it's always a hit. It's a great dish to serve for a special occasion.
Priya Lal
[email protected]This tangine is a great way to use up leftover chicken. It's also a great dish to make for a potluck.
Sk sakiat Vi
[email protected]I love the combination of flavors in this tangine. The chicken, olives, and lemons all work together perfectly.
Nerd Z
[email protected]This is one of my favorite tangine recipes. The chicken is always so tender and juicy, and the sauce is so flavorful.
Sebastian Nistor
[email protected]I made this tangine for a party, and it was a huge hit. Everyone loved the flavor of the chicken and the sauce.
The Soulers
[email protected]This tangine is perfect for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Koda vlogs
[email protected]I love how easy this recipe is to make. I can throw it all in the slow cooker in the morning, and dinner is ready when I get home from work.
Ranawasif Ali
[email protected]This was my first time making a tangine, and I'm so glad I tried this recipe. It was easier than I thought it would be, and the results were amazing. The chicken was so moist and flavorful, and the sauce was incredible.
Md Sahinur
[email protected]I've made this tangine a few times now, and it's always a hit with my family and friends. The flavors are so well-balanced, and the chicken is always cooked to perfection.
Reigneth Omobola
[email protected]This chicken olive and lemon tangine was an absolute delight! The chicken was so tender and flavorful, and the sauce was tangy and rich. I served it over couscous, and it was a perfect meal.