Chicken Tajine With Preserved Lemon and Olives

Name: Chicken Tajine With Preserved Lemon and Olives
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves, torn in half; 1 bunch fresh coriander or 1 bunch fresh cilantro, chopped; 2 Tbsps fresh coriander (chopped with stems and leaves) or 2 tablespoons fresh cilantro (chopped with stems and leaves); 1 Tbsp fresh ginger, chopped; 2 Tbsps fresh parsley, chopped; 2 garlic cloves, halved; 150 grams green olives, pitted; 1 Tbsp ground cumin; 1 teaspoon ground black pepper; 118 milliliters olive oil; 1 onion; 1 onion, sliced; 2 onions, Quartered; 2 larges potatoes, cut into wedges; 1 preserved lemon, rinsed; 1 preserved lemon, cut into 6 segments; 1 red chile; 1 roasting chickens, cut into 8 pieces (Size 10 or 12) or 8 chicken drumsticks or 8 chicken thighs (With bones); 1 teaspoons saffron thread; 1 pinch salt; 1 Tbsp sweet paprika; 1 tomatoes; 1 tomatoes, sliced; 59 milliliters water (to soad saffron); 237 milliliters water

Chicken Tajine With Preserved Lemon and Olives takes around 1 hour and 25 minutes from beginning to end. This recipe serves 4. One serving contains 836 calories, 38g of protein, and 63g of fat. Only a few people really liked this beverage. com. A mixture of ground cumin, onion, coriander, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Chermoula Marinade: In a small bowl add saffron threads in water and allow to soak for a few minutes.In a food processor add all the 'Chermoula marinade' ingredients and combine until it forms a paste.Cover and allow 'Chermoula marinade' to stand for 30 minutes before using. (Chermoula marinade can be stored in the refrigerator for up to seven days).Wash and dry the chicken, then rub all over with half of the chermoula marinade and refrigerate overnight or for at least two hours.After marinating, cut tomato and onion into thin wedges and combine a little more chermoula marinade. Then spread the tomato and onion into the base of the tajine.

Ingredients you will need

Saffron

Dry Seasoning Rub

Whole Chicken

Base

Tomato

Onion

Water

Equipment you will use

Food Processor

Tajine Pot

Bowl

Place the chicken pieces on top of tomato and onion mixture arranging them in the centre of the tajine.Coat potato wedges with the chermoula marinade and arrange the potatoes around chicken.Top the chicken with onion slices, then tomato slices and olives in between the potato wedges.

Ingredients you will need

Chicken Pieces

Tomato Slices

Marinade

Potato

Whole Chicken

Olives

Tomato

Onion

Equipment you will use

Tajine Pot

Mix chopped coriander/cilantro with remaining chermoula marinade and water (you made add less water, it depends how much your tajine could hold).

Ingredients you will need

Coriander

Cilantro

Marinade

Water

Equipment you will use

Tajine Pot

Pour mixture on top of tomatoes and onions.Top with preserved lemon wedges then cover tajine with lid. Cook on a very low gas heat for 45 minutes. Do not stir or lift the lid during the cooking process.

Ingredients you will need

Preserved Lemon