Tagine 06 – African Recipes

Tagine 06 – African Recipes

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    Tagine of Chicken with Olives and Preserved Lemon

    Tajen Djaj Mchermel

    Serves 4-6

    1 garlic clove, minced

    1/2 tsp ground ginger

    1/4 tsp each ground cumin and paprika

    pinch of saffron filaments, crushed

    sea salt and finely ground black pepper

    1 free-range chicken (about 3 1/4 pounds)

    2 medium-sized onions, thinly sliced

    1 bunch fresh flat-leaf parsley , bottom stems discarded, minced (3/4 cup)

    1 bunch fresh cilantro, bottom stems discarded, minced (3/4 cup)

    1 cinnamon stick

    2 tbsp extra virgin olive oil

    2 tbsp butter

    juice of 1/2 lemon, or to taste

    1 large preserved lemon, peel only, cut lengthwise into strips

    1 cup green and/or purple olives

    Put the garlic, ginger, cumin, paprika, saffron, a little salt,

    and 1/4 tsp pepper in large Dutch oven. Mix together. Add the

    chicken and rub it well inside and out with the spice mixture. Add

    the onions and herbs. Half cover with water (about 3-1/2 cups) and

    drop in the cinnamon stick. Bring to a boil over medium-high heat,

    then add the oil and butter. Cover and let boil for 45 minutes or

    until the chicken is cooked. Transfer the chicken to a plate and

    keep warm. Discard the cinnamon stick. Boil the broth uncovered

    for a further 10 minutes, stirring regularly, until concentrated.

    Add the lemon juice, preserved lemon peel, and olives and simmer

    for a few more minutes. About 5 minutes before the sauce is ready,

    cut up the chicken neatly into 8 pieces (remove the skin if you

    like), then return to the pan, turning the pieces carefully in the

    sauce. Taste and adjust the seasoning if necessary. transfer to a

    serving dish and serve very hot.

    Category: African Recipes

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    Paul

    Owner of Recipe Flow

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