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Spiced Chicken Tagine with Preserved Lemon and Olives
Prep Time
30 Minutes
Cook Time
1 Hour 15 Minutes
Ingredients
19
Servings
4
“Tagine” refers to both the Moroccan braised dish and the traditional vessel it’s prepared in. If you don’t own a tagine, you can use a Dutch oven or large saucepan with lid to slow cook the chicken and vegetables with fragrant spices, preserved lemon and green olives.
Ingredients
1½ teaspoon Paprika
½ teaspoon Ground Black Pepper
½ teaspoon Cinnamon Ground
½ teaspoon Ground Cumin
½ teaspoon Ground Ginger
½ teaspoon Sea Salt
50 gram (2 ounce) flour
675 gram (1½ pounds) skinless chicken thighs
1 tablespoons olive oil
1 medium onion, thinly sliced
2 carrots, sliced diagonally
½ tablespoons Minced Garlic
1 large potato, cut into 2.5cm (1”) chunks
100 gram (4 ounce) green olives
1 preserved lemon, cut into 8 wedges
1 tablespoons Flat Leaf Parsley
1 tablespoons Coriander Leaf
350 millilitre (12 fluid ounce) chicken stock
COOKING INSTRUCTIONS
- 1 Mix the Paprika, Black Pepper, Cinnamon, Cumin, Ginger and Salt in a bowl. Mix ½ tbs of the spice mixture with the flour in shallow dish. Coat the chicken with the flour mixture and reserve the remaining spice mixture. Heat the oil in a pan on medium-high heat and add the chicken. Cook for 7 minutes, or until the chicken is browned on both sides. Remove the chicken from the pan and set aside.
- 2 Stir the onions, carrots, Garlic and remaining spice mixture into the pan. Cook and stir for 5 minutes, or until the onions are lightly browned. Return the chicken to the pan, add potatoes, olives, preserved lemon, ½ tbs each of the Coriander Leaf and Parsley, Bay Leaves and stock.
- 3 Bring to the boil, reduce the heat to low, cover and simmer for 1 hour, or until the chicken and potatoes are tender. Sprinkle with the remaining Coriander Leaf and Parsley. Delicious served with couscous.