Chicken tagine with candied lemons and olives
- Preparation 30 min
- Cooking 1 h
- Servings 4
- Freezing Absolutely
- 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
- 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.