Recipe
Tagine Of Chicken With Preserved Lemons And Cerignola Olives
This chicken dish is full of flavor and easy to make.
Ingredients
- 4 to 6 pieces bone-in chicken, such as legs and thighs
- Juice from 1/2 lemon
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup olive oil
- 2 medium yellow onions, thinly sliced
- 3 cloves garlic, crushed
- 1/4 teaspoon saffron threads
- 1/2 teaspoon ground ginger
- 2 tablespoons chopped preserved lemon peel [3]
- 1 cup pitted, sliced Cerignola olives
- 1 1/2 cups chicken stock or canned low-sodium chicken broth
- 1/4 cup chopped fresh cilantro leaves
- 1/4 cup chopped fresh flat-leaf parsley leaves
- Steamed couscous or rice, for serving
Directions
Rub chicken with lemon juice and season with salt and pepper. Heat olive oil in a large Dutch oven or tagine over medium-high heat. Add chicken and brown for 4 to 6 minutes per side. Add onions, garlic, saffron, ginger, preserved lemon, olives, and stock, taking care that chicken is covered with herbs and onions. Cover pan and cook over medium-low heat for 1 hour 15 minutes. Add cilantro and parsley and cook for an additional 15 minutes, until chicken begins to fall from the bone.
Transfer chicken to a serving platter. Spoon sauce over chicken and serve immediately with couscous.
Recipe Details
- Source: Emeril's Table: Chicken with a Twist [6]
- Dish Type: Entree [7]
- Cuisine: Middle Eastern [8]
- Cooking Method: Braising [9]
- Occasion: Any [10]
- Effort Level: Simple [11]
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