PRESERVED LEMON CHICKEN TAGINE FOR THE TAGINE!
This tagine dish is to be cooked in a traditional tagine. Cooking times may vary slightly depending on size of tagine used and where it is being used. The preserved lemon adds a subtle flavour to the tagine but is not the predominent flavour...
Provided by Um Safia
Categories Stew
Time 3h20m
Yield 6 fairly large portions, 6 serving(s)
Number Of Ingredients 18
Steps:
- Put the olive oil in the bottom of the tagine and gently colour the onion and minced garlic. Add the chicken pieces and seal well.
- In a large jug mix 1/2 pint of boiling water with 1 chicken cube and set aside.
- To the tagine add the ginger, ras el hanout, saffron, tomato puree and honey. Mix well.
- Add the chopped tomatoes, chick peas, stock and the apricots to the tagine and season well with salt and pepper to taste. Mix well with a wooden spoon and cover with tagine lid.
- Cook on a low heat for 2 hours. Remove the lid and add preserved lemon - rinse lemon well under cold tap. Remove and discard half of the flesh and finely slice the remaining flesh and peel. Add this to the tagine before replacing the lid and cook for a further 30 - 45 minutes or until the sauce is thick and well flavoured and chicken is ready to fall apart!
- (Add a little stock or water to the sauce if it seems a little dry or too thick. Cook a little longer of not thick enough or the chicken is not at falling point.).
- Finally serve in the tagine base dish with fresh coriander sprinkle dover the top. Serve with fresh baked bread or steamed cous cous.
Nutrition Facts : Calories 387.1, Fat 6.8, SaturatedFat 1.2, Cholesterol 57.4, Sodium 624.7, Carbohydrate 62.7, Fiber 9.4, Sugar 27.5, Protein 22.3
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Ahasan Habib
[email protected]I've made this tagine several times, and it's always a hit with my family and friends.
Dr Rider
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the leftovers are even better the next day.
Erick Mbote
[email protected]I'm not a big fan of tagines, but this one changed my mind. It's so flavorful and aromatic.
Kaaho Axmad
[email protected]This tagine is a bit time-consuming to make, but it's worth the effort. The flavors are incredible!
Jolene Lynthycum
[email protected]I love the way the preserved lemons add a tangy flavor to this dish. It's a great way to brighten up a winter meal.
rs Alongir
[email protected]This is a great recipe for a special occasion. It's easy to make, but it looks and tastes like it came from a fancy restaurant.
Eline Aboud
[email protected]I followed the recipe exactly, and my tagine turned out perfectly. I'm so glad I tried this recipe!
Yosef Tame
[email protected]This is one of the best tagines I've ever had. The chicken was so tender and juicy, and the sauce was rich and flavorful.
Paula Nolasco
[email protected]I'm not a huge fan of olives, but I loved them in this dish. They added a nice briny flavor that really complemented the chicken.
Bbeatrice Babyofthehouse
[email protected]This tagine is a great make-ahead meal. I made it the day before I served it, and the flavors had even more time to develop.
Matthew Mores
[email protected]I love the vibrant colors of this dish. The saffron gives it a beautiful golden hue, and the preserved lemons add a pop of brightness.
Malik Ashraf
[email protected]This preserved lemon chicken tagine is a flavor explosion! The chicken is fall-off-the-bone tender, and the sauce is perfectly balanced between sweet and savory.