Chicken Tagine with Preserved Lemon & Olives
.
Yield
4 servingsPrep
12 minCook
90 minReady
105 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1500 | grams |
chicken
free-range, cut in half |
|
| ¼ | cup |
olive oil, extra-virgin
|
|
| 1 | tablespoon |
turmeric
|
|
| 1 | large |
onions
thinly sliced |
|
| 1 | each |
tomatoes
ripe, coarsely chopped |
|
| ½ | cup |
parsley leaves
flat-leaf, chopped |
|
| 4 | cloves |
garlic
large, chopped |
|
| ½ | cup |
parsley leaves
flat-leaf, chopped |
|
| 1 | each |
lemon
freshly squeezed juice |
|
| 2 | each |
lemons
preserved, pulp removed, rind cut into strips |
|
| 300 | grams |
black olives
stoned |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.5E+3 | grams |
chicken
free-range, cut in half |
|
| 59 | ml |
olive oil, extra-virgin
|
|
| 15 | ml |
turmeric
|
|
| 1 | large |
onions
thinly sliced |
|
| 1 | each |
tomatoes
ripe, coarsely chopped |
|
| 118 | ml |
parsley leaves
flat-leaf, chopped |
|
| 4 | cloves |
garlic
large, chopped |
|
| 118 | ml |
parsley leaves
flat-leaf, chopped |
|
| 1 | each |
lemon
freshly squeezed juice |
|
| 2 | each |
lemons
preserved, pulp removed, rind cut into strips |
|
| 3E+2 | grams |
black olives
stoned |
|
Directions
Rub chicken with oil and turmeric, then season with salt and black pepper.
Heat a heavy-based casserole dish, add chicken and cook until golden on both sides.
Add onion, tomato, parsley, garlic and lemon juice, bring to a simmer and cook over moderate heat for 80 to 90 minutes, or until chicken is tender.
Place on a platter.
Remove any fat from pan.
Return chicken to pan with preserved lemon rind and black olives.
Simmer for 10 minutes, then serve with rice.
