Chicken Tagine with Pickled Salted Lemons and Green Olives
by Editorial Staff
Summary
| Prep Time | 1 hr 15 mins |
| Total Time | 3 hrs 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg chicken, cut into five parts
- 1 kg onion (s), finely chopped
- 1 red pepper (s), cut into small pieces
- 1 can olives, green, in their own juice and pitted, approx. 300g
- 1 lemon (salty), cut into thin strips
- 0.5 liter ½ chicken broth
- 1 bunch coriander greens, finely chopped
- 4 tablespoon olive oil
- 1 teaspoon, heaped paprika powder, noble sweet
- 1 teaspoon, heaped ginger powder
- 1 teaspoon, heaped cinnamon powder
- 1 teaspoon turmeric
- salt and pepper
- 250 g basmati
- butter
Print Recipe
Pin Recipe Instructions
- Rub the washed and well-dried chicken pieces with the spices and 2 tablespoons of olive oil and marinate for 2 hours.
- Bring the basmati rice to the boil with twice the amount of water, salt and a little butter, leave to stand on the switched off stove, let it continue to steep, then it will be ready in 15 minutes.
- Sear the chicken pieces in olive oil on all sides, but they must not be cooked, take them out of the pot or the tagine and set aside. Put the onions in the fat and fry them, add the chicken stock and bring to a simmer. Add the chicken again and let the paprika and the pickled lemon strips simmer for about 1 hour. Then season with the spices and add the drained olives. Simmer for 10 minutes, season with salt and pepper and finally add the coriander leaves.
- Serve the rice and place the chicken pieces on top, add some broth and vegetables, sprinkle with some fresh coriander.
- Tip:
- Instead of rice, you can also serve crispy, warm flatbread with it.
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