Chicken Tagine with Preserved Lemons and olives
4-8 St Andrews Limes preserved lemon quarters
1 whole Chicken, cut into pieces
2 large white/yellow onions, finely chopped
2-3 cloves of garlic, minced
1 small handful fresh coriander
1 small handful of fresh parsley
2 teaspoons ground ginger
1 teaspoon black pepper
1 teaspoon turmeric
½ teaspoon salt
¼ teaspoon saffron threads
¼ - ½ teaspoon rase l hanout
½ cup of olive oil
2 handfuls of pitted olives (green red or mixed)
¼ cup of water approx.
- Remove the flesh from the lemon quarters and chop the flesh finely. Reserve the rind for cooking.
- Add the lemon flesh to a bowl along with chicken piece, onion, garlic, cilantro, parsley, ginger, pepper, turmeric and salt. If using add the saffron, rase el hanout and mix well.
- If time allows, let the chicken marinate overnight before cooking or several hours.
- Preheat oven to 160 degrees C
- Add enough olive oil to the bottom of the tagine to coat the bottom.
- Arrange the marinated chicken in the tagine, skin side up, and distribute the onions all around.
- Add the olives and the reserved rind of the preserved lemons, and drizzle the remaining olive oil over the chicken.
- Add the water to the tagine, cover and place in the oven. Allow the chicken to cook undisturbed for 80-90 miuntes and then turn the chicken over to flesh side up. Cover the tagine again and allow the chicken to finish cooking until very tender, another 45-60 minutes. Then enjoy with Cous cous!