Chicken Tagine With Preserved Lemons
- 4 whole chicken legs or breasts
- 2 chopped onions
- 4 garlic cloves
- A pinch of saffron pistils
- 1 tsp of turmeric
- 1 tsp of ground ginger
- 1/2 tsp ground pepper
- 1/2 tsp of sea salt
- 2 small preserved lemons cut in quarters
- 3 tbsp of chopped parsley
- 3 tbsp of chopped coriander
- 3 tbsp of green olives
- 1/2 a small glass of water
Sweat the finely chopped onions and crushed garlic in a deep pan on medium heat. After 4 to 5 minutes, add the chicken pieces and brown them, turning them over.
After 5 minutes, add the turmeric, ground ginger, salt, and pepper.
Mix the saffron in half a glass of warm water, and pour in the pan.
Cut the preserved lemons in quarters and remove the flesh with a knife, saving the skin only. The flesh can be bitter, so I like to only use the skin.
Stir it all gently and add the chopped herbs as well as the preserved lemons.
Lower the heat, cover, and cook for 40 minutes.
Finally, add the olives if you like (this step is optional) and cook for a further 10 min.
It keeps so well for up to 3 days in the fridge.