A happy coincidence that cooking and writing about this recipe coincided with having six children in the house for the afternoon. With high spirits and limited space I’m glad all of my prep was done long in advance.
It took ten minutes at most to get underway and then all I had to do was fix some couscous to serve. Really simple and eminently tasty although I’d probably add a green salad in the future. I couldn’t get hold of a tagine to cook it in so I used a cast iron pan with a tightly fitting lid.
As you can see the chicken was tender and falling apart. The sauce was intense yet subtly flavoured. It’s definitely been given the seal of approval by the children although couscous received mixed reactions.
Lemon Chicken Tagine Recipe
1 tablespoon olive oil
1 medium onion, thinly sliced
2 cloves garlic, crushed
4 chicken quarters (or breasts diced)
1 level teaspoon ground turmeric
1 teaspoon ginger
1 tablespoon chopped fresh coriander
375ml chicken stock or water
4 quarters of preserved lemons
Freshly ground black pepper
Fresh coriander to garnish
- Heat the oil in the Tagine Pot, and fry the onion and garlic gently for 3 – 4 minutes without colouring.
- Cut the chicken quarters into two pieces, or dice the chicken breasts, and add these to the Tagine. Raise the heat slightly and brown evenly, turning the pieces frequently.
- Add the turmeric, ginger, coriander and stock with some seasoning. Bring to a simmer.
- Rinse the pieces of lemon thoroughly in cold running water. Then cut away and discard the fruit flesh. Cut the softened peel into thin strips, and stir these into the chicken.
- Cover and cook very slowly for 2 – 21/2 hours. Remove the lid and boil the liquid rapidly for a few minutes to thicken the consistency, if necessary.
- Garnish generously with the chopped coriander before serving.