2 hours cooking in a tajine dish. Serve with fresh chopped coriander and accompany with couscous seeds.
Christine's lemon and olive chicken tajine
If you decide to buy a tajine dish, I would advise you think about the size and the budget you wish to put in; the type of cooking appliance you already have at hand will also have to be considered because you will have a large choice. -The tajine dish is quite heavy and once loaded with the food you will have to be able to handle. -It also has to fit into your oven; a detail that counts 🙂 -It will be served at the table and thus will need to be somewhat nice to look at.
- 3 onions
- 2 to 3 garlic cloves
- 1 TBS turmeric
- 2 TBS ginger
- 2 TBS paprika
- 2 TBS cumin powder
- pinch safron threads if you have any
- 1 tsp raz el hanout
- 1 preserved lemon
- 1,500 gr bone-in chicken pieces (usually whole leg/thigh pieces)
- salt and pepper from the mill
- 2 glasses of water
- a mix of green and black olives (20)
- un bunch of coriander, finely chopped
- 2 TBS olive oil
- 1 tajine dish or a large pan with a lead
- Step 1 Mince the onions and fry with olive oil in a large pan until softened and lightly golden-brown. Pre-eat the oven at temperature 180° th. 6. Add all the spices in the casserole and mix. Thoroughly rub the chicken pieces in the spices mixture, add salt (but not to much because the olives will already be salty). Fry the chicken skin-side down at the beginning and then for a few minutes on each side until golden. Then place all of it in a tajine dish with the preserved lemon, the water, the crushed garlic and a handful of finely chopped coriander.
- Step 2 Bake one hour with the lid on. Then, add the olives, more water if needed. Check the seasoning and cook one more hour. The chicken should be soft and golden as if somewhat caramelized. Serve with fresh chopped coriander and accompany with tomatoes or couscous seeds.