Chicken Tagine with Preserved Lemons and Olives
Ingredients
- 4 pcChicken leg (cut in half)
- 2 pcYellow onion (finely sliced)
- 3 pcGarlic (minced)
- 100 gGreen olive (pitted)
- 3 tbspExtra virgin olive oil
- 1 tspGinger ground
- 1 tspTurmeric powder
- 1 pinchSaffron
- 0.5 pcCoriander (chopped bunch)
- 0.5 pcFlat-leaf parsley (chopped bunch)
- 250 mlMineral water
- 2 pcPreserved lemon (cut into quarters and seeded)
Method
Tender chicken that falls off the bone, coated in a short, velvety golden sauce. The sharp acidity of the preserved lemon cuts through the richness of the chicken for a bold balance.
- 1
In a dish, mix olive oil, ginger, turmeric, pepper, and saffron. Rub the chicken pieces to coat them thoroughly with this intense yellow marinade.
- 2
Heat the tagine or a heavy-bottomed pan. Brown the chicken on all sides until the skin is well-colored and releases its fat.
- 3
Add sliced onions and pressed garlic. Let them sweat without burning. Pour mineral water halfway up the chicken. Cover and simmer over low heat: steam must circulate to keep the meat juicy.
- 4
Add olives and preserved lemon wedges. Remove the lid and increase the heat. The sauce must reduce until it becomes syrupy and coats the spoon.
Frequently asked questions
How do you get this dish right?
- Only use the peel of the preserved lemon if you want a less bitter sauce.
- The sauce is ready when the oil slightly separates from the juice: this is the sign of a perfect reduction.
How long does this dish keep?
Keep for up to 3 days in the fridge. Reheat gently covered with a splash of water to loosen the sauce.
