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Chicken Tagine with PreservedLemons and Olives

Prep Time 20 mins
Cook Time 45 mins
Rest Time 10 mins
Total Time 1 hr 15 mins
Difficulty: Intermediate
Best Season: Suitable throughout the year
Description

Chicken Tagine with PreservedLemons and Olives

Ingredients
  • 1 tablespoon olive oil
  • 600 chicken g thighs, fat trimmed
  • 1 brown onion, sliced
  • 4 garlic cloves, minced
  • 2 teaspoons sweet paprika
  • 1 teaspoon ground ginger
  • 1 teaspoon cumin
  • 1 teaspoon ground turmeric
  • Black pepper, to taste
  • 1 tablespoon harissa paste* (optional)
  • 2 carrots, cut into quarters lengthwise
  • 1 zucchini, cut into quarters lengthwise
  • 2 medium potatoes, cut into wedges
  • 1 red capsicum, deseeded and cut
  • into strips
  • 1 cup ½ cup green olives, pitted
  • 1 preserved lemon, thinly sliced
  • 1 cup chicken stock, reduced salt
  • 1 cup ½ cup flat leaf parsley, chopped
Instructions
  1. 1
    HEAT oil in a heavy-based casserole dish or base of a tagine over medium heat.
  2. 2
    Add chicken and brown on all sides. Remove from pan and set aside.
  3. 3
    ADD onion and garlic to pan and stir until softened and lightly browned.
  4. 4
    MIX paprika, ginger, cumin, turmeric and pepper together in a bowl. Add spice
  5. 5
    mix and harissa paste (optional) to onions and cook for 1 minute or until fragrant.
  6. 6
    RETURN chicken to pan and stir through onions. Arrange vegetables in a conical
  7. 7
    shape on top of chicken. Sprinkle with olives and preserved lemon, and pour in
  8. 8
    chicken stock.
  9. 9
    COVER with casserole or tagine lid and reduce heat to low. Cook for 30-40
  10. 10
    minutes, or until chicken is cooked through and vegetables are tender.
  11. 11
    GARNISH with parsley and serve with couscous or flatbread.
Note

*Note: use store-brought harissa, or try the homemade harissa recipe (pg. 13)

Keywords: Chicken Tagine with PreservedLemons and Olives
Read it online: https://www.eartd.com/recipe/chicken-tagine-with-preservedlemons-and-olives/