recipe - tried and tested - Chicken Tagine with Preserved.txt

Lemons - hairy bikers

# Chicken Tagine with Preserved Lemons - hairy bikers

Serves: 4-5 / 391-313 calories per portion

Prep time: 15 minutes

Cooking time: 45-55 minutes

## Ingredients

- pinch of saffron threads

- 1 chicken stock cube

- 250ml just-boiled water

- 8 boneless, skinless chicken thighs

- 2 preserved lemons (size of a walnut in its shell), rinsed

- 1 tbsp olive oil

- 2 medium onions, sliced

- 3 garlic cloves, finely sliced

- 1 tsp ground ginger

- 2 tsp ground cumin

- 1 tsp paprika

- 1 tsp dried chilli flakes

- 2 tbsp cold water

- 600g medium potatoes, preferably Maris Pipers

- 3 large ripe tomatoes

- 50g pitted green olives in brine, drained

- 20g bunch of fresh coriander, leaves roughly chopped

- 20g bunch of fresh parsley, leaves roughly chopped

- flaked sea salt

- freshly ground black pepper

 

## Method

- Put the saffron in a measuring jug with the stock cube and pour over the 250ml of just-boiled water. Stir until the stock cube dissolves and set aside.

- Put the chicken thighs on a board and trim off all the visible fat, then season the chicken with salt and pepper.

- Slice the preserved lemons into very thin strips, flicking out any pips as you go.

- Heat the oil in a large non-stick saucepan. Add the onions, garlic, ginger, cumin, paprika and chilli flakes. Season with lots of black pepper and cook for 2 minutes, while stirring.

- Add the 2 tablespoons of cold water and steam-fry for another 3 minutes, stirring regularly until the onions are lightly browned.

- Add the chicken and preserved lemons to the saucepan and cook over a medium heat for 5 minutes, turning the chicken until it’s lightly coloured on all sides.

- Meanwhile, peel the potatoes and cut them into rough wedge shapes or chunks of about 4cm.

- Roughly chop the tomatoes and cut the pitted olives in half.

- Put the potatoes, tomatoes and olives in a large bowl and toss with the herbs and plenty of salt and pepper.

- Scatter the vegetable mix over the chicken, pour over the saffron stock and cover the pan tightly with a lid.

- Simmer over a very low heat for 35–40 minutes, without removing the lid, until the chicken and potatoes are tender.

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