Chicken & Preserved Lemon Tagine
Serves:4 / Preparation: 10 min. / Cooking: 55-60 min
1 tsp ground paprika
1 tsp ground cumin
1 tsp salt
1/2 tsp ground cayenne
1/2 tsp ground cinnamon
1/2 tsp ground turmeric
ground black pepper
2 tbs olive oil
4 bone-in chicken thighs, skin off
2 sticks of celery, sliced
1 large onion, thinly sliced
3 cloves garlic, minced
1 cup chicken stock
2/3 cup pitted green olives, plus extra to garnish
3 tbsp Josh&Sue Harissa Paste
4 Josh&Sue Preserved Lemon wedges, thinly sliced
1tsp grated ginger
Fresh Lemon, sliced for garnish
Fresh Coriander, for garnish
Mix paprika, cumin, salt, cayenne, cinnamon, turmeric, and black pepper together in a small bowl.
Sprinkle paprika mixture over chicken thighs, massage to coat chicken evenly.
Heat oil in a tagine* over medium heat. Add chicken and brown – the chicken doesn’t need to be cooked through at this stage. Set aside and add celery, onion, and garlic to the tagine, brown slightly. Add chicken stock, green olives, harissa paste, preserved lemon, and ginger.
Lay chicken over vegetables and stock. Cover and simmer over medium-low heat until chicken is tender, 45 minutes to 1 hour.
Garnish with extra green olives, sliced lemon and fresh coriander.
* If you don’t have a tagine, don’t worry, you can use a heavy based pan with a lid.