Chicken Tagine with Olives and Preserved Lemons
This recipe makes 8 servings
|Per serving: about||-|
|total fat||14 g|
|sat. fat||3 g|
- Portion size: 8
Preserved Lemons give this dish its unique, mellow flavour that is just not obtainable from fresh lemons. You can find preserved lemons in Middle Eastern stores or make our quick recipe.
- 2 tbsp 2tbspvegetable oil
- 2 2chickenchickens, (3 lb/1.5 kg each), cut into pieces, or 3 lb (1.5 kg) chicken drumsticks and thighs
- 1 1spanish onionspanish onions, thinly sliced
- 3 3cloves garlic
- 1 1tomatotomatoes, peeled, seeded and chopped
- 2/3 cup 2/3cupchopped fresh coriander or parsley
- 1 tsp 1tspground ginger
- 1 tsp 1tsppaprika
- 1/2 tsp 1/2tspsaffron
- 1/4 tsp 1/4tspground cumin
- 1/4 tsp 1/4tsppepper
- 1 1cinnamon stickcinnamon sticks, broken
- 3/4 cup 3/4cupgreen olivegreen olives, and/or black olives
- 2 2Preserved Lemons Recipe, rinsed and chopped
In Dutch oven, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown chicken, in batches. Remove to plate.
Drain off fat in pan; cook onion and garlic over medium heat, stirring occasionally, until softened, about 5 minutes.
Add tomato, all but 2 tbsp (25 mL) of the coriander, ginger, paprika, saffron, cumin, pepper, cinnamon stick and 2 cups (500 mL) water. Return chicken and accumulated juices to pan; bring to boil. Reduce heat, cover and simmer until juices run clear when chicken is pierced, about 45 minutes.
Meanwhile, pit olives. In small saucepan of boiling water, blanch olives for 5 minutes; drain. With slotted spoon, remove chicken to platter; cover and keep warm. Add olives and lemons to sauce; boil, uncovered, over medium-high heat until thickened and reduced by one-third, about 12 minutes. Pour over chicken. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 48 hours.) To serve, sprinkle with remaining coriander.
Source : Canadian Living Magazine: October 2004