Chicken, Preserved Lemon and Olive Tagine
- Total Time: 2 Hours 30 Minutes
Description
I discovered a new book call ‘Persiana’, by Sabrina Ghayour…and it’s one of those cookbooks that kind of makes you wish to move to the Middle East. This is not a weeknight meal, but there will many more recipes showing up as time allows – enjoy!
Ingredients
Chicken, Preserved Lemon and Olive Tagine
2 T. EACH olive oil AND butter
8 large bone-in chicken thighs, skin removed
salt and freshly ground pepper
2 large onions, diced
4 to 6 cloves of garlic, peeled and sliced
1 t. EACH coriander AND ground ginger
pinch of saffron threads, crushed into 2 t. boiling water and left to infuse for a few minutes
6 preserved lemons (they’re usually quite small if you buy them), halved or sliced
1 c. + pitted green olives
fresh parsley chopped for garnish
Instructions
Heat the olive oil and butter in a large skillet (with a lid) to medium-hot and brown the chicken, in batches if necessary, about 5 minutes a side making sure to liberally sprinkle them with salt and freshly ground pepper as they cook. Once both sides are browned, remove the chicken to a plate and add the onions to cook for a few minutes until softened. Next add in the garlic, coriander and ginger, mix well, add the chicken back in with the saffron water, and then add just enough water to barely cover the thighs. Cover the pan and allow everything to simmer for 2 hours. No tagine dish required!
After the 2 hours, add in the lemons and olives and allow to simmer for 15 more minutes, then remove the skillet from the heat, garnish with parsley and serve. We loved ours over couscous!
- Category: Chicken, Lemon, One-pot Meal
