Tagine of Chicken with Preserved LemonPrep: 15 min Cook: 75 min Servings: 4by John Spottiswood300 recipes>
This dish may not sound as exciting to you as some of the other tagine's I've posted (which is why I didn't try it myself for a while), and preserved lemons may sound difficult to make (which they aren't), but this is an amazingly tasty and easy dish to make. Once you've tried it, I guarantee you will make it again and again. Over the centuries, Moroccan's have just perfected some of the best combinations of flavor's in the world, and this dish is perfect example! Kudos to Amos for posting the preserved lemon recipe, which I link to below.
- 1 chicken cut into pieces or 8 chicken pieces (we used thighs)
- 3 tablespoons butter
- 2 medium onions, peeled and finely chopped
- 1 generous pinch powdered saffron
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- Kosher salt and freshly ground black pepper
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 2 tablespoons finely chopped fresh cilantro
- 1 preserved lemon
- Place the chicken pieces in a pan. Add the butter, onions, saffron, ginger, cinnamon, and salt and fresh pepper to taste (try 1/2 tsp and adjust up as desired). Add about a cup of water, cover the pan, and bring to a boil. Turn down the heat and simmer gently, still covered, for 45 minutes, stirring occasionally. Add more water if needed.
- Add the chopped herbs, stir, and continue to cook for another 25 minutes.
- Take the chicken pieces out an transfer them to a shallow serving dish or tagine with a lid. If you want to use a dish without a lid, cover with foil and transfer to a very low oven or other warming spot.
- Bring the remaining juices to a high boil in the pot and boil vigorously, uncovered, until they are reduced to a rich sauce.
- While the juices are boiling, rinse and quarter the preserved lemon, then remove the pulp and chop into small (1/2 centimeter) pieces.
- When the sauce is done, add the diced preserved lemon, mix well, and pour it over the chicken pieces in the tagine. Serve hot with cous cous, garlic rice (recipe below) and a vegetable.
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