Chicken tagine with candied lemons and olives

Name: Chicken tagine with candied lemons and olives
Prep time: 30 min
Cook time: 1 h
Yield: 4
Cuisine: Québécoise
Ingredients: Olive oil; 2 yellow onions, finely chopped; 800g boneless chicken thighs; 1 tablespoon ground ginger; 1 tablespoon ground curcuma; 1/4 teaspoon safran; 3 garlic cloves, finely chopped; A small handful fresh parsley, finely chopped; A small handful fresh coriander + some for the service, finely chopped; 1 cup water; 1/4 cup white wine; 100g candied lemons, diced then very well rinsed (available in specialty markets); 1 cup giant green olives (pitted and drained), cut in half; Salt and ground pepper

Preparation 30 min
Cooking 1 h
Servings 4
Freezing Absolutely

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Ingredients
Preparation
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This chicken tagline with candied lemons and olives recipe brings a different side and that’s what I love about it! Morocco, Tunisia, Algeria… I’ve always been drawn to the amazing culture of this region. One day, I’ll come and visit!

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Ingrédients

Olive oil
2 yellow onions, finely chopped
800g boneless chicken thighs
1 tablespoon ground ginger
1 tablespoon ground curcuma
1/4 teaspoon safran
3 garlic cloves, finely chopped
A small handful fresh parsley, finely chopped
A small handful fresh coriander + some for the service, finely chopped
1 cup water
1/4 cup white wine
100g candied lemons, diced then very well rinsed (available in specialty markets)
1 cup giant green olives (pitted and drained), cut in half
Salt and ground pepper

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Preparation

In a tagine or a big sauce pan at medium heat, pour 3 tablespoons olive oil then add onions. Cook for 3-4 minutes while stirring.
Add the chicken, ginger, curcuma, safran then season with salt and pepper. Add 2-3 tablespoons olive oil then sear the chicken for 4-5 minutes while stirring.
Add the garlic, fresh herbs, water, wine, season with salt and pepper then stir well. Scrape the bottom to grab all the flavours!
Bring to a boil, reduce to low heat and simmer, covered, for 40 minutes while stirring from times to times. Remove the chicken and reserve in a plate.
Add the candied lemons and olives with the rest then toss well. Continue cooking for 10 minutes, uncovered, to thicken sauce. Throw the chicken back in the tagline then reheat for 1-2 minutes. Serve very hot on basmati rice, couscous or simply with a nice bread baguette! Garnish with fresh coriander.

Our sommeliers suggest

Quinta De La Rosa 2014

A solid wine from the Douro region in Portugal. It's black fruits, violet and spicy notes will support perfectly the spicy side on this incredible tagine! See the product

Don de Dieu by Unibroue

Complex aromas of vanilla and fruitcake, flowers, and honey. Smooth, complex flavor that is slightly fruity, malty, nutty, and yeasty, with a hint of unfiltered sake. Suggested glass : Tulip or balloon. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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