Tasty
Chicken Tagine with Olives and Preserved Lemons
First appeared in Grainews in March 2020
Preserved Lemons
Preserved lemons are a classic Mediterranean condiment. They are wondrous added to prawns, grilled fish, stews or tagines, roasted potatoes, bowls of lentils or chickpeas, grain salad, vinaigrette.
Makes 1 pint
6
lemons
2 T.
kosher or pickling salt
4
bay leaves
1
cinnamon stick, broken
1 t.
coriander seeds
¼ c.
melted honey (optional)
Directions
Quarter washed lemons ¾ of the way down the fruit, leaving the quarters attached at the stem end. Stuff each with 1 tsp. salt. Pack into jar, peel side up, squishing well with a spoon to get the juices flowing. Sprinkle each layer with coriander seed, cinnamon sticks and bay leaves. Add honey, and if needed, extra lemon juice to cover. Cover and age in the fridge for a month before using.
Chicken Tagine with Olives and Preserved Lemons
Called a tagine in Morocco, a stew is a stew by any other name. You can swap the chicken for large cubes of lamb shoulder or cross-cut shanks; just extend the cooking time. For added complexity, add a pinch of saffron.
Serves 6-10
6
chicken thighs and drums, bone in
2 T.
olive oil
1
medium onion, chopped
1
head garlic, minced
1 T.
chopped ginger (optional)
1
red pepper, chopped
1 t.
anise seed, cracked
1 T.
sweet paprika
1 T.
ground cumin
2 T.
ground coriander
½ c.
chopped parsley
4 c.
chicken stock
1 c.
sliced green olives
1
stick cinnamon
2 T.
pomegranate molasses or brown sugar
1/3 c.
finely sliced preserved lemon, zest only
1 T.
apple cider vinegar
1
bunch green onions, minced
salt and pepper to taste
Directions
Brown the legs, skin side down, in a heavy pan until most of the fat is rendered out. Set the meat aside. Add the onion, garlic, ginger, red pepper and spices. Sauté until tender. Add the parsley, stock, olives, cinnamon, pomegranate molasses or brown sugar and lemons. Bring to a boil, return the meat to the pan, reduce the heat and simmer, covered, until chicken is cooked and tender, about 90 minutes, longer as needed. Stir in the vinegar, salt and pepper. If the juices are too thin, bring to a boil uncovered, until sauce consistency. Garnish with green onions. Serve hot with roasted vegetables, cous cous, tabbouleh or mashed spuds.
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