Sandhurst Preserved Lemons 350g
$3.99
Chicken Tagine with Preserved Lemon and Olives Recipe Chicken Tagine with Preserved Lemon and Olives Recipe PREPARATION TIME: 30 minutes
COOKING TIME: 1 hour
SERVES: 4
INGREDIENTS
4 Broad Oak Farms chicken drumsticks or legs
1 preserved lemon, rind only, rinsed and cut into 6 or 8 wedges
250ml (1 cup) water
1 bunch coriander, chopped
60g (about 12) green olives, rinsed, drained
60g (about 12) kalamata olives, rinsed, drained
2 large potatoes, cut into wedges
2 brown onions, 1 chopped, 1 sliced
2 tomatoes, 1 chopped, 1 sliced
Prepared couscous, to serve
CHERMOULA MARINADE
2 garlic cloves, chopped
½ preserved lemon, rind only, rinsed and finely sliced
2 onions, chopped
½ small red chilli
1 tablespoon sweet paprika
1 tablespoon ground cumin
2 tablespoons chopped coriander
2 tablespoons chopped flat-leaf parsley
2 bay leaves, torn in half
½ teaspoon saffron threads, soaked in a little water
125ml (½ cup) olive oil
Salt
METHOD
- Combine the marinade ingredients in a food processor and blend until finely chopped and thoroughly combined. Leave for 30 minutes before using (or you can make this up to 7 days in advance and store it in the refrigerator).
- Wash and dry the chicken. Place in a bowl and rub with half of the marinade. Refrigerate for at least 2 hours or ideally overnight.
- Combine the chopped tomato and onion with a little more marinade and spread over the base of a tagine (this will prevent the chicken from burning on the base). Arrange the chicken pieces in the centre of the tagine. Coat the potato wedges in a little more marinade and arrange around the chicken. Top with the sliced onion, then the sliced tomato, and push the olives into the gaps.
- Combine the remaining marinade with the coriander and water, then pour over the top. Decorate with preserved lemon wedges.
- Cover the tagine with the lid and cook over a very low heat on the stove for 45 minutes. Don't stir or lift the lid during cooking.
- Take the tagine to the table and serve with couscous.
COOKING TIME: 1 hour
SERVES: 4
INGREDIENTS
4 Broad Oak Farms chicken drumsticks or legs
1 preserved lemon, rind only, rinsed and cut into 6 or 8 wedges
250ml (1 cup) water
1 bunch coriander, chopped
60g (about 12) green olives, rinsed, drained
60g (about 12) kalamata olives, rinsed, drained
2 large potatoes, cut into wedges
2 brown onions, 1 chopped, 1 sliced
2 tomatoes, 1 chopped, 1 sliced
Prepared couscous, to serve
CHERMOULA MARINADE
2 garlic cloves, chopped
½ preserved lemon, rind only, rinsed and finely sliced
2 onions, chopped
½ small red chilli
1 tablespoon sweet paprika
1 tablespoon ground cumin
2 tablespoons chopped coriander
2 tablespoons chopped flat-leaf parsley
2 bay leaves, torn in half
½ teaspoon saffron threads, soaked in a little water
125ml (½ cup) olive oil
Salt
METHOD
- Combine the marinade ingredients in a food processor and blend until finely chopped and thoroughly combined. Leave for 30 minutes before using (or you can make this up to 7 days in advance and store it in the refrigerator).
- Wash and dry the chicken. Place in a bowl and rub with half of the marinade. Refrigerate for at least 2 hours or ideally overnight.
- Combine the chopped tomato and onion with a little more marinade and spread over the base of a tagine (this will prevent the chicken from burning on the base). Arrange the chicken pieces in the centre of the tagine. Coat the potato wedges in a little more marinade and arrange around the chicken. Top with the sliced onion, then the sliced tomato, and push the olives into the gaps.
- Combine the remaining marinade with the coriander and water, then pour over the top. Decorate with preserved lemon wedges.
- Cover the tagine with the lid and cook over a very low heat on the stove for 45 minutes. Don't stir or lift the lid during cooking.
- Take the tagine to the table and serve with couscous.