Tagine Greats: 100 Delicious Tagine Recipes, The Top 100 Moroccan Tajine recipes - Second Edition by Jo Frank

Author:Jo Frank
Language: eng
Format: epub
ISBN: 9781486431878
Publisher: Emereo Publishing
Published: 2012-11-11T00:00:00+00:00

1/4 cup olive oil

2 3 lb chickens -- each cut in 6 pieces

1/2 tsp salt

1/4 tsp freshly ground pepper

2 sm onions -- finely chopped

1/4 tsp ground ginger

1 3'' stick cinnamon

1/4 tsp saffron threads -- crumbled

2 med tomatoes, peeled

-- seeded and chopped

6 cloves garlic -- finely chopped

1 cup fresh flat-leaf parsley

-- finely chopped

1 cup fresh cilantro -- finely chopped

3 preserved lemons

1/2 lb Mediterranean brine-cured olives --

kalamata/picholine

Procedure

Heat the oil in a large enameled cast-iron casserole. Season the chicken pieces with the salt and pepper and add them to the casserole along with the onion, ginger, cinnamon, and saffron. Cook over high heat, turning the chicken occasionally, until

browned all over, about 10 min. Add the tomatoes, garlic,

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parsley, cilantro and 2 c. of water and bring to a boil. Reduce the heat to low, cover and simmer, stirring occasionally, until the chicken is tender, about 1 hour. (The recipe can be prepared up to this point up to 2 days ahead; cover and refrigerate. Re-warm before continuing.) Meanwhile, rinse the preserved lemons under running water; pat dry. Separate the lemons into quarters.

Discard the pulp from one of the lemons and finely chop the peel. Reserve the quarters for garnish. Transfer the chicken to a large plate. Strain the cooking liquid and return it to the casserole. Boil over high heat until slightly thickened, about 10 min. Add the chopped preserved lemon and the olives and simmer over moderate heat for 2 min. Add the chicken pieces and simmer

until heated through. Arrange the chicken pieces in a serving Servings: 6

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Tagine with Chicken and Apple

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