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Chicken tagine with lemons and olives

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Origin of dish:  Exotic
Type of cooking:  Hob
 
Preparation time: 20 minutes
Cooking time: 30 minutes
 
Ingredients (serves 6):

    2kg chicken legs
    4 onions
    4 cloves garlic
    4 large tomatoes
    1 piece fresh ginger
    Juice of 1 lemon
    4 handfuld green olives, fresh if possible
    6 lemons, preserved in salt
    1 bunch fresh coriander, chopped
    1 30cm tagine dish, or similar

    For the marinade:
    1 glass olive oil
    1 tablespoon turmeric
    1 tablespoon paprika
    Salt
    1 dash cayenne pepper
    4 saffron stamens
    Blak pepper


Method:

The night before:
Mix marinade with olive oil, paprika, turmeric, cayenne pepper, salt and black pepper.
Marinate meat overnight.

The next day, remove chicken and saute in marinade until golden. remove and put to one side.
Peel and chop onions, then saute in same pan. Add crushed garlic and chopped tomatoes, stirring frequently. Add ginger and saffron, then leave to simmer for 10 minutes over a low heat.
Pour into tagine or covered oven dish, add chicken pieces and drizzle with lemon juice.
Cover and cook for 20 minutes at a low heat, then add coriander, olives and preserved lemons, cut into quarters.

Cook until olives and lemons heated through, then serve with couscous.

Advice: Use breast meat if you are not a fan of meat on the bone.
Recommended Wines:
Rosé: Lirac, Côtes-du-rhône
Red: a Vouvray
...or try Moroccan or Algerian reds.

User comments

 
another free recipe every day






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