Chicken Tajine With Preserved Lemon and Olives

A community recipe by munichgirl

Not tested or verified by Nigella.com

Introduction

Aromatic and juicy Moroccan dish. to be served with couscous/ flatbread/ potatoes. I like to add diced potatoes and thickly sliced courgettes to the dish itself to make it whole.

Ingredients

Serves: 3

Metric Cups

2 cloves garlic (peeled and finely chopped)
1 teaspoon ground ginger
½ teaspoon ground cumin
½ teaspoon paprika
1 pinch of saffron
1 pinch of turmeric
1 medium chicken (cut up)
2 medium onions (chopped)
1 handful fresh coriander (chopped)
1 handful fresh flatleaf parsley (chopped)
1 stick cinnamon stick (or couple pinches ground cinnamon)
2 tablespoons olive oil
1 tablespoon butter
½ lemon (juiced)
1 preserved lemon (zest)
150 grams green olives

2 cloves garlic (peeled and finely chopped)
1 teaspoon ground ginger
½ teaspoon ground cumin
½ teaspoon paprika
1 pinch of saffron
1 pinch of turmeric
1 medium chicken (cut up)
2 medium onions (chopped)
1 handful cilantro (chopped)
1 handful fresh italian parsley (chopped)
1 stick cinnamon stick (or couple pinches ground cinnamon)
2 tablespoons olive oil
1 tablespoon butter
½ lemon (juiced)
1 preserved lemon (zest)
5⅓ ounces green olives

Method

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

In a large pot, mix the garlic, ginger, cumin, paprika, saffron turmeric with salt and pepper. Rub the chicken pieces in the spice mix.

Add the onions and herbs, add some water(about 75cl) and the cinnamon stick. Bring to the boil then add the fats. Cover and simmer gently for about 45 mins to cook the meat through.

If adding veg or potatoes, add them after about 25-30min depending on how soft you want them.

When the meat is cooked and tender, have a look at the sauce. If you've used potatoes, it will already be thick. If it looks too thin, remove the chicken pieces and the cinnamon stick, and boil the juices until they thicken. Then only add the lemon juice, the chopped lemon rind, the olives and cook for another 10 min.

Put the chicken pieces back into the sauce to coat them and serve. Enjoy!

In a large pot, mix the garlic, ginger, cumin, paprika, saffron turmeric with salt and pepper. Rub the chicken pieces in the spice mix.

Add the onions and herbs, add some water(about 75cl) and the cinnamon stick. Bring to the boil then add the fats. Cover and simmer gently for about 45 mins to cook the meat through.

If adding veg or potatoes, add them after about 25-30min depending on how soft you want them.

Put the chicken pieces back into the sauce to coat them and serve. Enjoy!