Wednesday

Chicken tagine with lemons and olives


















Type of dish : Main course
To serve : 6
Preparation : 20 min
Cooking : 30 min
Budget : Cheap
From : Exotic
Difficulty : Easy


Ingredients :
2kg chicken legs
4 onions
4 cloves garlic
4 large tomatoes
1 piece fresh ginger
Juice of 1 lemon
4 handfuld green olives, fresh if possible
6 lemons, preserved in salt
1 bunch fresh coriander, chopped
1 30cm tagine dish, or similar

For the marinade:
1 glass olive oil
1 tablespoon turmeric
1 tablespoon paprika
Salt
1 dash cayenne pepper
4 saffron stamens
Blak pepper



Recipe :
The night before:
Mix marinade with olive oil, paprika, turmeric, cayenne pepper, salt and black pepper.
Marinate meat overnight.

The next day, remove chicken and saute in marinade until golden. remove and put to one side.
Peel and chop onions, then saute in same pan. Add crushed garlic and chopped tomatoes, stirring frequently. Add ginger and saffron, then leave to simmer for 10 minutes over a low heat.
Pour into tagine or covered oven dish, add chicken pieces and drizzle with lemon juice.
Cover and cook for 20 minutes at a low heat, then add coriander, olives and preserved lemons, cut into quarters.

Cook until olives and lemons heated through, then serve with couscous.

Advice :
Use breast meat if you are not a fan of meat on the bone.
Recommended Wines:
Rosé: Lirac, Côtes-du-rhône
Red: a Vouvray
...or try Moroccan or Algerian reds.