Chicken Tagine with Preserved Lemons

There are a number of wonderful recipes for chicken with preserved lemons, most of them delicious Moroccan tagines. This recipe uses those aromatic flavors, but is a simpler, easier to prepare version.

Course Main Course

Cuisine Maroccan

Prep Time 30

Cook Time 1

Total Time 1 30

Servings

Calories 133kcal

Author Wendy

Ingredients

1 whole Chicken cut into pieces and skinned
½ teaspoon Ginger
½ teaspoon Cumin
½ teaspoon Salt
½ teaspoon Black pepper freshly ground
4 cloves Garlic minced
1 thread Saffron
2 medium Onions thinly sliced
3 tablespoons Olive oil
1 Cinnamon stick
3 medium Preserved lemons
10 pitted Olives calamata or other similar
2 cups Vegetable broth ½ liter
1 small bunch Parsley minced
1 One lemon sliced, for garnish

Instructions

Remove all the pulp from the preserved lemons and discard.
Slice the lemons into thin strips and set aside.
Gently sauté the ginger, cumin, garlic, saffron and onion together in the olive oil over a low flame for about fifteen minutes until tender and slightly browned.
Toss the chicken pieces in this aromatic base and sauté on all sides until just browned.
Top with the olives, preserved lemons, salt, pepper and cinnamon stick.
Pour the broth over the chicken.
Cover and cook over a low flame until the chicken is cooked through and starting to separate from the bones (about 30 to 45 minutes).
If the broth evaporates during cooking add a small amount of water to the pan.
While the chicken is cooking mince the parsley and slice the lemon for garnish.
Serve the chicken directly from the tagine; first top with minced parsley and sliced lemons.

Nutrition