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Name: Chicken Tagine with Preserved Lemons and Olives
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: Morocco
Ingredients: 1.2 kg chicken pieces, bone-in; 1 onion; 3 cloves garlic; 3 tbsp olive oil; 1 preserved lemon; 150 g green olives; 1 tsp ground ginger; 1 tsp ground turmeric; 1 pinch saffron threads; 1/2 tsp ground cinnamon; 1 small bunch fresh cilantro; 1 small bunch fresh flat-leaf parsley; 1 tsp salt; 250 ml water

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Morocco1 h 30 minServes 4schon gekocht

Chicken Tagine with Preserved Lemons and Olives

طاجين الدجاج بالليمون المصير والزيتون · Tajine d-djaj bel limoun mseyar w zaytoun

Zutaten14

chicken pieces, bone-in1.2 kg
onion1
garlic3 cloves
olive oil3 tbsp
preserved lemon1
green olives150 g
ground ginger1 tsp
ground turmeric1 tsp
saffron threads1 pinch
ground cinnamon1/2 tsp
fresh cilantro1 small bunch
fresh flat-leaf parsley1 small bunch
salt1 tsp
water250 ml

FleischGemüseSonstigesObstGewürz & Soße

Zubereitung

Finely chop the onion, garlic, cilantro, and parsley. Rinse the preserved lemon, discard the pulp, and slice the peel.
Heat the olive oil in a tagine or heavy pot. Add the onion and garlic and cook gently until soft.
Stir in the ginger, turmeric, saffron, cinnamon, and salt, then add the chicken and turn to coat.
Pour in the water, cover, and simmer gently for about 50 minutes until the chicken is tender.
Add the olives and preserved lemon peel and cook uncovered for 15 minutes so the sauce reduces slightly.
Stir in most of the herbs, taste, and adjust the salt.
Serve hot in the tagine, scattered with the remaining herbs, with bread for the sauce.