Ingredients: |
Ingredients: Chermoula Marinade.
2 cloves garlic, chopped
1/2 preserved lemon, rinsed and finely sliced
2 onions chopped
1/2 birds eye chilli
1 tbsp. sweet paprika
1 tbsp. ground cumin
salt to taste
2 tbsp. chopped fresh coriander, stems and leaves
2 tbsp. chopped fresh parsley
1/2 tsp saffron threads soaked in a little water
1/2 cup olive oil
2 bay leaves cut in half.
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1 whole chicken or thighs and drumsticks
1 large tomato, chopped
1 large onion, chopped
1 large tomato, sliced
15gm green olives
1 cup water
1 preserved lemon cut into segments
2 large potatoes cut into wedges.
1 bunch fresh coriander, chopped.
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Directions: |
Directions:Marinade
Process all the ingredients together in a food processor until finely chopped and totally combined. Leave standing for at least 30 minutes. Can also keep in the fridge for up to seven days.
Wash and dry the chicken removing any excess fat and place in to a container, the pour over 1/2 the chemoula marinade and refrigerate overnight or at least two hours.
Combine the chopped tomato and sliced onion with some chemoula and spread on to the base of the tagine. This will help prevent burning. Arrange chicken pieces in the centre of the tagine on top of the tomato mixture. Coat potato wedges with some chemoula and arrange around chicken. Top with onion slices, the tomato slices and olives in between the potato wedges.
Mix chopped coriander with the remaining chemoula and water. Pour over mixture and decorate top with the preserved lemon slices.
Bring everything to the boil, then cover tagine with lid and cook on very low heat for about one hour. Do not stir or lift the lid during the cooking process.
Serve the tagine directly to the table and impress the family with a waft of fragrant steam when the time comes to serve.
Can serve with rice or couscous. |
This recipe for Chicken Tagine with preserved lemon and olives is from