Every week my mum comes over to my place for a day to spend time with Chloe & to help me out. To thank her for her help I cook up a big dinner for both my mum & my dad & I try to cook up dishes that they have never tried & would not try without my prodding. This week was the fancy sounding tagine which is really quite simple, I served it with couscous, another ingredient they have never tried. This recipe is from Gourmet Traveller & was a big hit, I loved it as I usually love all tagines & surprisingly my parents both loved it too, even the couscous which they thought they would hate. Next week polenta has been requested so I hope they love that just as much.
Chicken Tagine with Green Olives & Preserved Lemon
2 tablespoons Ghee
6 chicken marylands, thighs & drumsticks separated
2 large onions, coarsely grated
2 cloves of garlic, finely chopped
¼ teaspoon (firmly packed) saffron threads
1 teaspoon ground ginger
4 black peppercorns
½ teaspoon sweet paprika
1 stick of cinnamon
2 cups chicken stock
50gm preserved lemon (about 3 pieces), flesh discarded & rind thinly sliced
150g queen green olives (about 12) pitted
2 tablespoons coarsely chopped flat leaf parsley
2 tablespoons coarsely chopped coriander
Couscous & crusty bread to serve
Heat ghee in a tagine or heavy based casserole, add chicken pieces & cook over high heat, turning, until golden. Then add onion, garlic & spices, and cook over medium heat, stirring to coat chicken pieces for 3 minutes or until fragrant. Add stock & 1 ½ cups water, turning chicken pieces once during cooking, for 40 minutes or until chicken is tender & meat almost falling off the bone.
Using a slotted spoon, transfer chicken to an oven tray & discard cinnamon. Bring sauce to a boil, and simmer for 12 minutes or until reduced by a quarter. Return chicken to pan, add preserved lemon, olives & herbs, and cook over a medium heat for 5 minutes or until chicken is heated through, then season to taste with sea salt & freshly ground black pepper. Serve with couscous & crusty flat bread.
Chicken Tagine with Green Olives & Preserved Lemon
2 tablespoons Ghee
6 chicken marylands, thighs & drumsticks separated
2 large onions, coarsely grated
2 cloves of garlic, finely chopped
¼ teaspoon (firmly packed) saffron threads
1 teaspoon ground ginger
4 black peppercorns
½ teaspoon sweet paprika
1 stick of cinnamon
2 cups chicken stock
50gm preserved lemon (about 3 pieces), flesh discarded & rind thinly sliced
150g queen green olives (about 12) pitted
2 tablespoons coarsely chopped flat leaf parsley
2 tablespoons coarsely chopped coriander
Couscous & crusty bread to serve
Heat ghee in a tagine or heavy based casserole, add chicken pieces & cook over high heat, turning, until golden. Then add onion, garlic & spices, and cook over medium heat, stirring to coat chicken pieces for 3 minutes or until fragrant. Add stock & 1 ½ cups water, turning chicken pieces once during cooking, for 40 minutes or until chicken is tender & meat almost falling off the bone.
Using a slotted spoon, transfer chicken to an oven tray & discard cinnamon. Bring sauce to a boil, and simmer for 12 minutes or until reduced by a quarter. Return chicken to pan, add preserved lemon, olives & herbs, and cook over a medium heat for 5 minutes or until chicken is heated through, then season to taste with sea salt & freshly ground black pepper. Serve with couscous & crusty flat bread.
2 comments:
The chicken tangine looks absolutely divine! I have to say, I've always been hesitant to try tangine recipes, because they always sound really fancy and hard to make. Yours sounds easy enough, and the results definitely look worth it!
If I could eat the same thing everyday for the rest of my life it would have to be tagines. And oyur strawberry souffles sound divine!
Post a Comment