(Chicken Tagine Recipe from Emile Henry, Photo from Belazu)
1 (3.3 lb) chicken cut into pieces
Preserved Belazu Lemons
1.5 cups green olives
3 onions, chopped
1 teaspoon ginger (fresh or dried)
1 teaspoon saffron
1 bunch flat parsley
1 teaspoon coriander / cilantro, chopped
juice of 2 lemons
5 tablespoons olive oil
1 tablespoon butter
salt, pepper
Recipe for 6 servings
In a hot Emile Henry tagine, fry the pieces of chicken in the olive oil and butter, adding the onions, bunch of parsley, ginger, saffron, salt and pepper.
Add three glasses of water and the sliced preserved lemons. Cover and cook for 30 minutes. Add a little water during cooking if necessary and stir occasionally.
Add the coriander / cilantro and lemon juice and cook for another 15 minutes.
At the end of cooking, add the olives, and serve directly at the table.
No tagine? Follow these steps…
Preheat oven to 425 F/220 C. Add enough of the olive oil to a large baking dish so it coats the bottom.
Add the sliced onions and garlic from the marinade.
Then place the marinated chicken on top.
Add the olives and reserved rind of the preserved lemons on top and drizzle the chicken with the remaining olive oil.
Bake the chicken uncovered for 45 minutes to 1 hour, or until the chicken is light golden brown, basting occasionally.
Reduce the heat to 350 F/180 C and continue baking for another 20 to 30 minutes or longer. The chicken should be deeply browned and the juices should run clear.
Remove the chicken from the oven and let it rest for 10 to 15 minutes before serving.
Find ceramic tagines from Emile Henry (50% off now until March 14, 2024) preserved lemons and Harissa pastes and pestos. (While supply lasts. Feel free to call 905-885-9250 for availability.)
