Chicken & Lemon Tagine

Tue, 6 October 2020

Chef Jalal Belmaati from Dada Restaurant joins us with a zesty chicken and lemon tagine!

 

Ingredients

-1 kg chicken drumsticks

-1 diced large onion

-2 diced garlic

-200g green bonne less olives

-1 preserved lemon

- 2 table spoons of olive oil

-3 table spoons lemon juice

-1 table spoon of ginger

-1 table spoon paprika

-1 table spoon turmeric

-1 table spoon cumin

-few threads of saffron

-salt and pepper

-chopped parsley and coriander

Method

Preparation
1) Soak the saffron threads in water
2) Quarter the preserved lemon, separate the pulp from the skin
3) Finely chop the pulp and save the skin for later
4) Finely chop parsley and coriander
5) Grate the garlic cloves

Marinating the Chicken
1) In a large bowl combine the chopped parsley and coriander, chopped preserved lemon pulp, the grated garlic cloves, ground paprika, pepper, ginger, cumin, saffron water, olive oil and mix well
2) Place the chicken drumsticks in the charmula (marinade)

Setting the Tagine
1) Peel and chop the onion
2) Drizzle olive oil in the bottom of the tagine and cover with the onion
3) Sprinkle a littel bit of salt and turmeric over the onion
4) Add the chicken over the onion bed and cover with any left over charmula (marinade)

Cooking the Tagine
1) Place the tagine on a low medium heat
2) Cover and cook until the onion and chicken release their juices and the liquid starts simmering, then reduce the heat to low
3) Cover the tagine and cook until the chicken in tender