Tagine with Chicken and Lemon

⏳ Time

2 hours 3 hours

🥕 Ingredients

🍽️ Servings

Description

Tagine is a wonderful invention of the Moroccans that allows you to extract the maximum flavor from any ingredient while carefully preserving its texture. Tagine with chicken and lemon is a prime example, but there is one catch: the recipe requires preserved lemons. If you can find them nearby, you're lucky. If not, don’t worry—we know how to make these lemons preserved; you can find the recipe for 'Preserved Lemons' on our website.

Ingredients

Canned Lemons - 2 pieces
Poultry - 1 piece
Onion - 2 pieces
Garlic - 3 cloves
Cilantro - 1.8 oz
Parsley - 1.8 oz
Ginger - 0.7 oz
Red Long Chili Peppers - 1 tablespoon
Turmeric - 1 tablespoon
Salt - ½ spoons
Ghee - 1 tablespoon
Olives stuffed with lemon - 3.5 oz

Step by Step guide

Step 1

Cut the salted lemons into quarters, remove the pulp and chop it finely, and keep the peel.

Step 2

Chop the ginger and garlic.

Step 3

Chop the parsley and cilantro.

Step 4

Cut the onion into thin strips.

Step 5

Cut the chicken into large pieces and remove the skin.

Step 6

Marinate the chicken with the pulp of lemons, ginger, garlic, onion, half of the cilantro and parsley, turmeric, red pepper, salt, and clarified butter. Refrigerate for at least 3 hours.

Step 7

Pour olive oil into the tagine.

Step 8

Place the chicken skin-side down and spread the onions from the marinade around it.

Step 9

Layer the peels of salted lemons, sprinkle with olives, cilantro, and parsley. Pour in a quarter cup of water and cover with a lid. Place on medium heat; after about 20 minutes, the water in the tagine should begin to boil. Do not open the lid under any circumstances. If you do not hear the boiling, slightly increase the heat. Cook, without opening the lid, for 1.5 hours.