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Chicken Tagine with Preserved Lemon and Potatoes

a tagine is the moroccan equivalent of a stew, usually fragrant with spices and often piquant with preserved lemon. the name also refers to the earthenware dish with a conical-shaped lid that the dish is usually cooked in but you can cook this in a pan on the stove top also, you will have more evaporation than with a tagine, so add the other 1/2 cup of water if you need it

complex14 ingredients7 preparation steps
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Ingredients

  • chicken breasts
  • olive oil
  • brown onions
  • lemon
  • garlic cloves
  • saffron thread
  • ground turmeric
  • lemon rind
  • coriander
  • flat leaf parsley
  • salt & freshly ground black pepper
  • potatoes
  • water
  • crusty bread

Preparation

  1. 1pat the chicken pieces dry with paper towel
  2. 2heat the oil in a large fry pan over medium high heat and brown the chicken pieces on all sides
  3. 3remove and set aside
  4. 4add the onion , lemon juice , garlic , saffron , turmeric , diced preserved lemon and a cup of water to the pan keeping the other half cup to one side and add it if you think it is to dry
  5. 5bring to a boil and add the coriander , parsley and some salt and pepper
  6. 6stir , then add the browned chicken pieces and cut the potatoes into quarters and add to the pan , spooning the sauce over as you lay them inches once the pan is boiling turn down to a simmer and cook until chicken is no longer pink
  7. 7garnish with the preserved lemon strips and serve with plenty of crusty bread