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Lemon Chicken Green Olive Tagine
a traditional moroccan tagine which i found in the october 2008 'australian good food' magazine which assures you that this recipe will take you on a romantic escape to marrakech "without aid of a flying carpet". this recipe is for two, but the quantity could easily be increased. essentially the only change i made to this recipe was to suggest sneaking in some wine, which is what i'll certainly do when i make it. if you cannot find turkish bread, use pita bread or any crusty bread suitable for mopping up the juices. this recipe can be prepared ahead.
complex12 ingredients12 preparation steps
Ingredients
- olive oil
- chicken thigh fillets
- onions
- garlic cloves
- ground turmeric
- ground cumin
- potatoes
- green olives
- preserved lemons
- lemon, juice of
- parsley
- turkish bread
Preparation
- 1heat the oil over a high heat in a heavy-based pan or tagine dish , and cook the chicken in batches for 2 minutes on each side until lightly browned
- 2remove the chicken from the pan and set aside
- 3reduce the heat to medium and saute the onion and garlic for 2-3 minutes or until it has softened
- 4add the turmeric and cumin and cook for another minute , until fragrant
- 5return the chicken to the pan with 21 / 2 cups of water
- 6bring to the boil , then simmer , covered , for 15 minutes or until the chicken is thoroughly cooked
- 7remove the chicken from the pan and keep warm
- 8add the potato to the pan and simmer , covered , for 12-15 minutes or until the potatoes are tender
- 9meanwhile , place the olives in a small pan , cover with water and bring to the boil
- 10drain off the water , then repeat this step
- 11return the chicken to the pan with the olives , preserved lemon , lemon juice and parsley and stir to combine well until all the ingredients are heated through
- 12serve with turkish bread