Eight Bells

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Sunday, April 20, 2008

Lemon Chicken Tagine

I know these tagine recipes don't look like much on the plate but they are incredibly tasty and very easy to prepare. Again you don't have to cook this in a tagine, it could be done in a crock pot or just a normal casserole dish. This will serve 3-4.

2 tablespoons of rice bran oil
1 large onion, thinly sliced
2 cloves of garlic, crushed
6 chicken thighs, bone in
1 teaspoon of ground turmeric
1 teaspoon of ground coriander
2 tablespoons of fresh coriander, chopped
2 cups of vegetable stock
1 teaspoon of chicken stock powder
1 preserved lemon or 2 preserved limes, flesh discarded and peel cut into thin strips
Black pepper

Heat a little oil in the tagine base and cook the onion and garlic until soft and turning translucent. Remove the onion and garlic from the tagine and set aside.
Add a little more oil and cook the chicken thighs until browned.
Return the onion and garlic to the tagine and add the rest of the ingredients. Make sure to wash the preserved fruit to get rid of any excess salt and discard the flesh before cutting the peel into strips and adding to the tagine. Do not add salt to this dish while cooking.
Cover and cook very slowly for 2-2 1/2 hours. You may need to remove the tagine lid towards the end of cooking and turn up the heat to reduce the liquid. Serve with couscous and green beans.


At 4:11 PM, Blogger startrekker said...

You must be very skinny by now as you haven't eaten since April.


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