Winter warmer: chicken tagine with green olives and preserved lemon

July 10, 2017

“When the stomach gets full, it tells the head to sing.” – Moroccan Proverb

 

Beautifully fragrant and rich in flavour, this tagine will conjure up visions of the colourful spice markets of Marrakech.

 

Our Chef Nat gives us step-by-step instructions for recreating this BOOKPLATE favourite at home. It makes for a delicious, spicy and warming winter dinner.

 

Nat says, “I serve this dish with couscous for a traditional Moroccan fare, but it also goes wonderfully with fragrant jasmine rice for a gluten free option.”  
 

Serves 10 (generously!)

 

Ingredients

  • 2 tablespoons olive oil

  • 3 large onions, diced

  • 7 garlic cloves, crushed

  • 2.5kg chicken thigh, diced and steamed

  • pinch of saffron

  • 50g grated ginger

  • 2 ¼ teaspoons paprika

  • 2 ¼ teaspoons cumin

  • 2 ¼ teaspoons turmeric

  • 2 ¼ teaspoons black pepper

  • 3 ¾ teaspoons salt

  • 1 large cinnamon stick

  • 1 preserved lemon, gutted and skin sliced

  • 1.25 L chicken or vegetable stock

  • ¼ cup lemon juice

  • small bunch flat leaf parsley, chopped

  • 225g (approx.) stuffed green olives, roughly chopped

  • 4 x 400g tins diced tomato

  • 1 ½ bunches coriander, chopped

 

Method

  1. Heat oil in a large pot. Sauté onions and garlic together for 2 minutes.

  2. Add spices, cinnamon stick and saffron and sauté for another 5 minutes. 

  3. Add stock, lemon juice, coriander, parsley, tinned tomato, salt and pepper and bring to the boil.

  4. Reduce heat, and simmer for 30 minutes.

  5. Add cooked chicken and preserved lemon, bring to the boil again then remove from heat.

  6. Serve with couscous or jasmine rice.

 

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