Tagine: Spicy stews from Morocco by Basan Ghillie

Author:Basan, Ghillie [Basan, Ghillie]
Language: eng
Format: mobi
Publisher: Ryland Peters & Small
Published: 2014-02-21T08:00:00+00:00

Heat the olive oil with the butter in a tagine or heavy-based casserole dish. Remove the chicken pieces from the marinade and brown them in the oil. Pour over the marinade that is left in the dish and add enough water to come halfway up the sides of the chicken pieces. Bring the water to a boil, reduce the heat, cover with a lid, and simmer for about 45 minutes, turning the chicken from time to time.

Add the preserved lemon, olives, and half the thyme to the tagine. Cover again and simmer for a further 15–20 minutes. Check the seasoning and sprinkle the rest of the thyme over the top. Serve immediately from the tagine.

With the tangy notes of preserved lemon (see page 8) combined with sweet grapes, this tagine is deliciously refreshing. It is best accompanied by buttery couscous (see page 60) or flat bread and a leafy salad. You can use ready-prepared artichoke hearts or bottoms, which are available frozen or jarred.

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