Chicken Tagine with Green Olives and Preserved Lemon

Name: Chicken Tagine with Green Olives and Preserved Lemon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 1 teaspoon whole black peppercorns; 2 kilograms free-range chicken, cut into 10 pieces; 237 milliliters chicken stock; 473 milliliters hot chicken stock; 1 cinnamon stick; 355 milliliters couscous; 1 teaspoon cumin seeds; 10 dried apricots, chopped; 1 handful fresh cilantro leaves, chopped; 1 teaspoon chopped fresh ginger; 2 Tbsps chopped fresh parsley leaves, for garnish; 4 cloves garlic, sliced; 1 orange, juiced; 473 milliliters kosher salt; 6 servings Kosher salt and freshly ground black pepper; 6 to 8 lemons, unwaxed; 2 Tbsps extra-virgin olive oil; 3 Tbsps extra-virgin olive oil, plus more for frying; 118 milliliters cracked green olives; 1 medium onion, coarsely chopped; 1 teaspoon red pepper flakes; 1 large pinch saffron; 2 scallions, sliced thin, green parts only; 1 teaspoon sweet or hot paprika

Chicken Tagine with Green Olives and Preserved Lemon might be just the main course you are searching for. This dairy free and vegetarian recipe serves 6. One portion of this dish contains roughly 44g of protein, 35g of fat, and a total of 735 calories. A mixture of to 8 lemons, kosher salt and pepper, pepper flakes, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a skillet over medium heat, toast the cinnamon, peppercorns, cumin, paprika, red pepper flakes, and cloves until they start to smoke.

Ingredients you will need

Red Pepper Flakes

Peppercorns

Cinnamon

Paprika

Clove

Cumin

Toast

Equipment you will use

Frying Pan

Remove from the heat and grind in a spice grinder.

In a bowl large enough to accommodate the chicken, add the oil, spice mix, garlic, ginger, cilantro, bay leaves and saffron.

Ingredients you will need

Bay Leaves

Seasoning Mix

Cilantro

Whole Chicken

Saffron

Garlic

Ginger

Cooking Oil

Equipment you will use

Bowl

Mix to a paste.

Add chicken, rubbing the marinade over all the pieces. Cover and refrigerate for 2 hours or overnight.

Ingredients you will need

Marinade

Whole Chicken

Remove the chicken from the marinade and reserve marinade. Pat chicken dry and season with salt and pepper. In a tagine or large casserole over medium high heat add 2 tablespoons olive oil. Put in chicken pieces and lightly brown on both sides, about 5 minutes.

Ingredients you will need

Salt And Pepper

Chicken Pieces

Olive Oil

Marinade

Whole Chicken

Equipment you will use

Tajine Pot

Add onions and cook until just starting to brown, about 3 minutes. Rinse preserved lemon well. Scoop out flesh and discard; cut peel into strips and add to pan.

Ingredients you will need

Preserved Lemon

Onion

Equipment you will use

Frying Pan

Add reserved marinade, olives, and chicken stock. Cover tightly and cook over medium low heat for 30 to 35 minutes, or until chicken is cooked through.

Ingredients you will need

Chicken Stock

Marinade

Whole Chicken

Olives

Remove bay leaf and discard. Taste juices and adjust seasoning.

Ingredients you will need

Seasoning

Bay Leaves

Place chicken on a warm platter. Spoon juices with the preserved lemon, olives, and onions over chicken and serve accompanied by Couscous with Apricots.

Ingredients you will need

Preserved Lemon

Apricot

Couscous

Whole Chicken

Olives

Onion

Wash lemons well and dry them.

Ingredients you will need

Lemon

Cut 4 lemons into quarters from the top, being careful not to cut all the way through. Pack salt generously into the cuts and place lemon into a sterilized glass pint jar. Continue procedure, packing the lemons into the jar as tightly as possible. Squeeze juice from remaining lemons.

Ingredients you will need

Lemon

Juice

Salt

Add another 2 tablespoons of salt to the jar and top off with the lemon juice, make sure the lemons are completely covered. Close the jar with a non-metallic lid and set aside in a cool, dark place or the refrigerator for one month. Preserved lemons will keep for 1 year. Refrigerate after opening.

Ingredients you will need

Lemon

Lemon Juice