Chicken Tajine With Preserved Lemon and Olives

A community recipe by Edda

Not tested or verified by Nigella.com

Introduction

A yummy, lemony, very sunny and Mediterranean chicken. Some use chicken pieces, some use the whole bird. Eat this with couscous and you'll think you're on holiday.

Ingredients

Serves: 4

Metric Cups

1 chicken (1.50 - 1.75 kl)
700 millilitres chicken stock (cube or fresh)
120 grams green olives (or brown)
1 preserved lemon (washed, chopped)
1 onion (chopped finely)
4 cloves garlic (chopped)
2 tablespoons olive oil
1 bunch fresh coriander
1 bunch fresh parsley
1 pinch of saffron strands
1 stick cinnamon stick
1 pinch of salt
1 pinch of pepper

1 chicken (1.50 - 1.75 kl)
25 fluid ounces chicken broth (cube or fresh)
4¼ ounces green olives (or brown)
1 preserved lemon (washed, chopped)
1 onion (chopped finely)
4 cloves garlic (chopped)
2 tablespoons olive oil
1 bunch cilantro
1 bunch fresh parsley
1 pinch of saffron strands
1 stick cinnamon stick
1 pinch of salt
1 pinch of pepper

Method

Chicken Tajine With Preserved Lemon and Olives is a community recipe submitted by Edda and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Fry the onion until done and just golden. Mix ginger, saffron, pepper and a little salt, grind together and add to the onions with the cinnamon. Fry for a short while until fragrant.

Bung chicken in an ovenproof dish, pour over the onion mix, add the stock and bring to the boil. Cover and allow to simmer for a good 90 minutes, turning twice if the chicken is whole, stirring if you have got pieces.

Add olives, lemon, parsley, coriander and cover again. Simmer for 15 minutes. Taste the sauce and if necessary, adjust the seasoning.

Take out the chicken and arrange it on a serving dish. Cover with foil and turn your attention to the sauce: allow to reduce until you have got a nice, rich sauce.

If necessary, remove excess fat from top of sauce (sometimes a little bit of scum forms too, just take that off too), pour over the chicken and serve with couscous or crusty bread.

Fry the onion until done and just golden. Mix ginger, saffron, pepper and a little salt, grind together and add to the onions with the cinnamon. Fry for a short while until fragrant.

Add olives, lemon, parsley, coriander and cover again. Simmer for 15 minutes. Taste the sauce and if necessary, adjust the seasoning.

Take out the chicken and arrange it on a serving dish. Cover with foil and turn your attention to the sauce: allow to reduce until you have got a nice, rich sauce.

If necessary, remove excess fat from top of sauce (sometimes a little bit of scum forms too, just take that off too), pour over the chicken and serve with couscous or crusty bread.