Chicken, Olive and Lemon Tangine
Per serving
This is another find from the Weekly Times, a paper I love, and also another wonderful recipe from Jeremy Vincent. I am noting some of Jeremy's suggestions and Tips as written-- If you haven't got a tagine, a saucepan or lidded casserole will suffice. The recipe method below utilises a saucepan or casserole for the cooking. If you are using a tagine, prepare the chicken to the browned stage in the saucepan, remove it from the saucepan and cook the onion and spice as below. Instead of returning the ingredients back to the saucepan with the stock, arrange (optional) sliced potato on the base of your tagine, then the chicken around the centre on top of the potato slices. Pour the onion and spiced stock over the chicken, scatter with the olives and dot with the butter and pieces of lemon befor…
Ingredients
4 serv.- olive oil↗3 tablespoons
- chicken legs↗6
- large onions↗2
sliced
- ground coriander↗2 tablespoons
- white pepper2 teaspoons
- ground ginger↗2 teaspoons
- ground turmeric↗1 teaspoon
- saffron thread↗1⁄2 teaspoon
crushed
- chicken stock↗1 1⁄2 cups
- medium potatoes↗2
sliced horizontally (optional, see tagine method above)
- green olives↗170 g
pitted & halved
- unsalted butter↗2 tablespoons
- parsley↗1 tablespoon
finely chopped
- coriander2 teaspoons
finely chopped
- preserved lemons2
cut into slices
- salt & freshly ground black pepper, to taste
Step-by-step instructions
- 1
See notes in Recipe Description above.
- 2
Heat the oven to 180°C Heat the oil in a large lidded casserole or saucepan oven over medium-high heat. Season the chicken with salt and pepper; add to the saucepan and cook, turning, until browned, 12 to 15 minutes.
- 3
Transfer the chicken to a plate. Add the onions to the saucepan; cook until golden, 10 to 12 minutes. Add the spices; cook for 2 minutes. Return the chicken to the saucepan with the stock and bring the liquid to a boil. Transfer the saucepan or casserole to the oven, and bake the chicken, covered, until tender, 35 to 40 minutes. Stir in the olives, butter, parsley, coriander and lemons into the saucepan, and cook for 6 minutes. Serve with rice or flatbread.
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