This tagine with preserved lemon and olives is one of Morocco’s most well known dishes.
Ingredients
- 4 Tbsps olive oil
- 4 free range chicken legs
- 4 large onions peeled and sliced
- 20 g fresh coriander leaves chopped
- 4 plump garlic cloves peeled and crushed
- 1 tsp paprika
- 1 tsp ground cumin
- 3/4 tsp sea salt
- 1/4 tsp ground black pepper
- pinch saffron threads
- 150 ml chicken stock
- 3 tbsps lemon juice
- 4 small preserved lemons flesh and rind finely chopped
- 150 g kalamata olives
- couscous to serve
Servings:
Instructions
- Heat 2 tbsps of the olive oil in a large saucepan over a medium high heat. Add the chicken legs, skin side down, and sear for about 5 minutes until golden brown. The oil should be very hot before adding the chicken, and sizzle when the skin touches the pan. Transfer the seared chicken to a dish and set aside until ready to use.
- Reduce the heat under the saucepan to medium low and heat the remaining 2 tbsps olive oil. Add the onions, cover the pan and leave to cook for about 20 minutes until they are soft and translucent, stirring occasionally.
- Add the coriander, garlic, paprika, cumin, salt, pepper and saffron to the pan and cook, stirring occasionally, for 5 minutes. Return the chicken to the pan, pour in the stock and lemon juice and bring to the boil over a high heat. Cover the pan and reduce heat to medium low. Simmer gently for about an hour until the chicken is fully cooked.
- Remove the chicken legs fromthe pan and set aside. Continue cooking the onion sauce over a medium low heat, uncovered and stirring occasionally, for about 30 minutes or until most of the liquid has evaporated.
- Stir the chopped preserved lemons and the olives into the sauce and cook for a further 10 minutes. Check seasoning.
- To serve return the chicken legs to the pan for about 5 minutes to heat through. Scatter with extra chopped preserved lemon and olives then serve immediately with couscous or crusty bread.
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