Tagine of Chicken with Preserved Lemon & Olives

Thursday, June 11, 2009

Tagine of Chicken with Preserved Lemon & Olives

3 tablespoons extra virgin olive oil
2 onions, grated or very finely chopped
2 to 3 garlic cloves, crushed
1/2 teaspoon crushed saffron
1/2 teaspoon ground ginger
1 chicken, cut up in 6 or 8 pieces
salt and black pepper
2 tablespoons chopped coriander
2 tablespoons chopped flat leaf parsley
juice of 1/2 lemon
12 to 16 green olives

In a tagine (alternatively you can use a wide casserole or heavy-bottomed pan that can hold all the chicken in one layer), heat the oil and add the onions.

Saute, stirring over low heat, until they soften, then stir in the garlic, saffron and ginger.

Put in the chicken pieces and season with salt and pepper.

Pour in about 1 1/4 cups of water and simmer with lid on base, turning the pieces over every few minutes. (add a little more water if it becomes too dry)

Take the breasts out after 15minutes and place them to one side.

Continue to cook the remaining pieces for another 25minutes or so, after which time return the breasts to the pan.

Stir into the sauce lemon juice, the chopped coriander and parsley, the preserved lemon peel cut into quarters or strips, and the olives.

Simmer uncovered for 5 to 10 minutes, until the reduced sauce is thick and unctuous.

If there is too much liquid, set the chicken aside while you reduce the sauce further, then return the chicken to the pan and heat through.

Present chicken on a dish with the olives and lemon on top.


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