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Chicken Tagine With Preserved Lemons

A community recipe by marocgourmet

Not tested or verified by Nigella.com

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Introduction

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 4- 6

Metric U.S.

1 chicken
2 onions
3 cloves garlic
1 bunch fresh coriander
1 bunch fresh parsley
1 lemon
ground ginger
smoked sweet paprika
saffron strands
1 preserved lemon
green olives
1 pinch of salt
1 pinch of pepper
olive oil

1 chicken
2 onions
3 cloves garlic
1 bunch cilantro
1 bunch fresh parsley
1 lemon
ground ginger
smoked sweet paprika
saffron strands
1 preserved lemon
green olives
1 pinch of salt
1 pinch of pepper
olive oil

Method

Chicken Tagine With Preserved Lemons is a community recipe submitted by marocgourmet and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Cut the chicken into pieces. Clean the garlic, onion, coriander and parsley and chop them separately. Wilt the onion in the tagine with 3 tablespoons olive oil for 5 min.
Add the chicken pieces and brown evenly. After 10 minutes add the garlic, coriander, half the parsley, salt and pepper, stir and let the flavors combine.
Squeeze the lemon. Add the cinnamon, 1 level tablespoon paprika, a saffron tread and the lemon juice to the pot with the chicken. Cover and cook over as low flame as possible for 30 minutes, adding a little hot water if it tends to dry.

Cut the chicken into pieces. Clean the garlic, onion, coriander and parsley and chop them separately. Wilt the onion in the tagine with 3 tablespoons olive oil for 5 min.
Add the chicken pieces and brown evenly. After 10 minutes add the garlic, coriander, half the parsley, salt and pepper, stir and let the flavors combine.
Squeeze the lemon. Add the cinnamon, 1 level tablespoon paprika, a saffron tread and the lemon juice to the pot with the chicken. Cover and cook over as low flame as possible for 30 minutes, adding a little hot water if it tends to dry.