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Adapted from the Wikibooks Cookbook: Chicken Tagine with Lemon and Olives
- +17 ingredients
- +8 steps
Ingredients
- Added: 700 g boneless skinless chicken thighs, halved
- Added: 2 tbsp lemon juice
- Added: 30 g plain flour
- Added: ½ tsp salt
- Added: ¼ tsp freshly ground black pepper
- Added: ⅛ tsp cayenne pepper
- Added: ¼ tsp ground turmeric
- Added: 1 tbsp olive oil
- Added: 1 onion, chopped
- Added: 2 tsp grated fresh ginger
- Added: 2 cloves garlic, minced
- Added: 250 ml low-sodium chicken stock
- Added: 60 g pitted green olives
- Added: 2 tsp grated lemon zest
- Added: 1 preserved lemon, rind thinly sliced(optional)
- Added: 1 cinnamon stick, about 8 cm
- Added: 2 tbsp chopped fresh cilantro
Method
Added step 1:
Toss the chicken with the lemon juice in a bowl, cover and leave in the fridge for 30 minutes.
30 minAdded step 2:
Meanwhile, chop the onion, grate the ginger and lemon zest, and mince the garlic.
8 minAdded step 3:
Mix the flour, salt, black pepper, cayenne and turmeric in a shallow bowl.
2 minAdded step 4:
Lift the chicken out of the lemon juice and pat it dry with paper towels. Dredge each piece lightly in the spiced flour.
4 minAdded step 5:
Heat the oil in a large, deep frying pan or casserole over medium-high heat. Brown the chicken for about 3 minutes per side, then lift it out onto a plate.
7 minAdded step 6:
Add the onion, ginger and garlic to the pan and cook until soft, about 5 minutes.
5 minAdded step 7:
Return the chicken with the stock, olives, lemon zest, preserved lemon if using, and the cinnamon stick. Bring to a boil, then cover, lower the heat and simmer for about 40 minutes, until the chicken is very tender.
40 minAdded step 8:
Take out the cinnamon stick, stir in the cilantro and serve.
1 min