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Рецепт Chicken Tagine With Olives And Preserved Lemons
by Global Cookbook

Chicken Tagine With Olives And Preserved Lemons
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  Порций: 6

Ингредиенты

  • 1/4 c. Extra virgin olive oil
  • 2 x 3 lb Pcs
  • 1/2 tsp Salt
  • 1/4 tsp Freshly grnd pepper
  • 2 sm Onions -- finely minced
  • 1/4 tsp Grnd ginger 1 3"
  • 1/4 tsp Saffron threads -- crumbled
  • 2 med Tomatoes, peeled -- seeded And minced
  • 6 x Cloves garlic -- finely Minced
  • 1 c. Fresh flat-leaf parsley -- Finely minced
  • 1 c. Fresh cilantro -- finely Minced
  • 3 x Preserved lemons
  • 1/2 lb Mediterranean brine-cured Olives -- calamata/picholine Chickens -- each cut in 6 Stick cinnamon

Инструкции

  1. Heat the oil in a large enameled cast-iron casserole. Season the chicken pcs with the salt and pepper and add in them to the casserole along with the onion, ginger, cinnamon, and saffron. Cook over high heat, turning the chicken occasionally, till browned all over, about 10 minutes. Add in the tomatoes, garlic, parsley, cilantro and 2 c. of water and bring to a boil.
  2. Reduce the heat to low, cover and simmer, stirring occasionally, till the chicken is tender, about 1 hour. (The recipe can be prepared up to this point up to 2 days ahead; cover and chill. Rewarm before continuing.)
  3. Meanwhile, rinse the preserved lemons under running water; pat dry.
  4. Separate the lemons into quarters. Throw away the pulp from one of the lemons and finely chop the peel. Reserve the quarters for garnish.
  5. Transfer the chicken to a large plate. Strain the cooking liquid and return it to the casserole. Boil over high heat till slightly thickened, about 10 minutes. Add in the minced preserved lemon and the olives and simmer over moderate heat for 2 minutes. Add in the chicken pcs and simmer till heated through.
  6. Arrange the chicken pcs in a serving dish. Pour the sauce on top and garnish with the lemon quarters.