Moroccan | Tagine of Chicken
Posted on March 6, 2014
I love the preserved lemon and olive combination. I wrote up the full recipe but I cut the recipe in half when I made it.
Yield: 4 servings
3 tablespoons extra virgin olive oil
2 onions, finely chopped
2 to 3 garlic cloves, crushed
1/2 teaspoon crushed saffron threads or saffron powder
1/4 to 1/2 teaspoon ground ginger
1 chicken, cut up in 6 or 8 pieces
salt and black pepper
juice of 1/2 lemon
2 tablespoons chopped coriander
2 tablespoons chopped flat-leaf parsley
peel of 1 large or 2 small preserved lemons
12 to 16 green or violet olives
In a wide casserole or heavy-bottomed pan that can hold all the chicken pieces in one layer, heat the oil and put in the onions. Sauté, stirring over low heat, until they soften, then stir in the garlic, saffron, and ginger.
Put in the chicken pieces, season with salt and pepper, and pour in about 1 1/4 cups water. Simmer, covered, turning the pieces over a few times and adding a little more water if it becomes too dry. Lift out the breasts after about 15 minutes and put them to one side. Continue to cook the remaining pieces for another 25 minutes or so, after which time return the breasts to the pan.
Stir into the sauce the 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, lift out the chicken pieces and set aside while you reduce the sauce further, then return the chicken to the pan and heat through.
Present the chicken on a serving dish with the olives and lemon peel on top of the meat.
(Ref. "Tagine of Chicken with Preserved Lemon and Olives" recipe, Arabesque cookbook, p. 93.)