Chicken Tagine with Preserved Lemon and Olives

March 16, 2011 By Sandy

Chicken tagine with preserved lemon and olives

This recipe is for two and uses legs and thighs only, as part of the “one chicken, two people, three meals” suggestion. You can use breast portions too.

Chicken Tagine with Preserved Lemon and Olives
Serves 2

Chicken – 2 legs and 2 thighs (skin on or not)
2 tbs sunflower or rapeseed oil
1 onion, finely diced
1 tsp cumin seeds
Very good pinch saffron
2 cloves garlic, crushed or finely chopped
3-5 cm piece ginger, cut into matchsticks
1 tbs liquid from preserved lemon jar made up to 400ml with water
1/2 preserved lemon, finely sliced
Juice of 1/2 lemon
Good handful small black olives (I prefer ones with pits in as they have more flavour)
1 tbs each of chopped parsley and coriander
Salt to taste

In a pan which is large enough to hold the chicken in a single layer, covered in liquid and preferably with a lid, heat the oil.
Add the cumin seeds and cook gently until they just change colour.
Add the onions and saute until soft, but not changed in colour.
Add garlic, saffron and ginger, stir for one minute and then add chicken, seal.
Add the liquid, it should just cover the chicken, add more if necessary.
Bring to a gentle simmer
Cover and cook for 20 minutes.
Uncover, add the olives and preserved lemon and lemon juice. Cook, uncovered for a further 10 minutes or until chicken cooked (it should just come away from bone). The liquid should reduce by about 1/3.
Add chopped parsley and coriander, stir in and taste – add salt if necessary.

This is delicious served with couscous with lemon juice added and / or thin slices of preserved lemon.

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