As promised few weeks ago, when I did my preserved organic lemons. here a recipe to use them! Chicken Tagine with Preserved Lemon • 2 chicken cut into 8 pieces (skinless and boneless preferably) • Olive oil • ½ tsp saffron threads (facultative) lightly toasted in a skillet for 1 min • 2 tsp ground cumin • 3 tsp ground coriander • 1 tsp chili powder • Salt /black pepper • 2 medium red onions, sliced lengthwise • 6 garlic cloves, minced • 1 big piece of fresh ginger minced • 2 preserved lemons cut in slices • Dried apricots cut in slices • Green olives pitted • Chicken broth (about 3 cups) • 1 bunch Coriander (don t throw the stalks!) • Laban (yoghurt) full fat / ½ bunch Mint • Harissa paste • 4 cups couscous (medium)/ 4 cups of boiling water • Sliced almonds roasted Marinate for at least an hour the chicken with spices , salt and pepper and 2 tbsp olive oil. Fry chicken in a splash of oil until golden. Add the onions, garlic, ginger and the coriander stalks chopped finely. Keep frying for about 10 more mins. Add the lemons and apricots.Add 1 1/2 cup stock to tagine and simmer, cover and cook until chicken is almost cooked through. Check occasionally toward end of cooking time to be sure tagine is not dry, adding more stock if necessary to keep meat from burning and sticking to pot. Add olives and simmer, covered, 10 minutes longer until chicken is cooked through. Just before serving, sprinkle with coriander, and salt to taste. Make the couscous just before serving. Put couscous in a big bowl, salt and pepper, mint leaves, and the boiling water. Cover with a cling film and let the couscous absorb all the water. Remove the mint leave. Drizzle with olive oil, add again chopped mint leaves, fluff it again and add the toasted almonds. For the yoghurt, in a bowl whisk the yoghurt until creamy texture. Add harissa (to taste) and swirl it. Sahtein! Caline
Posted on: Tue, 01 Apr 2014 13:04:12 +0000
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