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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