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We hope you got insight from reading it, now let’s go back to sig's chicken tagine with preserved lemons recipe. To cook sig's chicken tagine with preserved lemons you only need 15 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to cook Sig's Chicken Tagine with preserved Lemons:
- You need of preserved lemons,see recipe under my profile, you need to make them about 3-4 weeks ahead.
- Provide 90 ml (6 tablespoon) of best olive oil.
- Take 1 tsp of coarse.sea salt.
- Use 1 dash of juice (about 1/2 lemon).
- Get 1 of large Spanish onion, finely chopped.
- Get 5 clove of garlic, crushed.
- Use 1 1/4 tsp of ground ginger.
- Take 1 3/4 tsp of ground cinnamon.
- Provide 1 of large pinch of crushed saffron threads.
- Use 1 of chicken,weight between 1 1/2 and 2 kg.
- Get 750 ml of chicken stock or water.
- Get 125 grams of or more ripe olives.
- Prepare 1 of large bunch of(cilantro) chopped.
- Provide 1 of large bunch parsley,chopped.
- Get 2 of preserved lemon, sliced or chopped,optional.
Steps to make Sig's Chicken Tagine with preserved Lemons:
- Heat two tablespoon of the oil to simmer,add onion,soften to golden brown colour..
- Crush two of the cloves of garlic mix with salt,lemon juice and a little coriander,rub into cavity of chicken..
- Crush rest of garlic,mix with ginger,cinnamon,saffron and some of the olive oil,mix into onions simmer until fragrant, rub this onto chicken,leave to stand for 30-45 minutes.
- Place chicken breast down into a well fitting tagine or casserole dish.Add the stock or water if preferred.Bring to boil,reduce to simmer cook for about 1 and 1/4 hours, turning the chicken a few times..
- Add the olives and lemons, coriander and parsley,cover and cook for 15 minutes, until.chicken is tender and moist.You can transfer the chicken to oven proof dish and cook in oven for last 15 minutes on 190C to get more colour onto the chicken..
- Garnish with more coriander and parsley.
- I have adjusted this recipe since first adding it..
Pour in enough water or chicken stock to cover the base of the tagine, add the cinnamon stick and bring to a boil over high heat. While the chicken is in the oven, rinse the salt from the preserved lemons and with a teaspoon scrape the pulp away and discard. Add the chicken and stir to coat with the onion and spices. Sprinkle in the crushed peppercorns and add the lemons and saffron-infused stock. Bring to a simmer, then cover and cook on a very gentle heat for about one hour, or until the chicken is falling apart.
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