Chicken tagine with preserved lemons
INGREDIENTS
Serves 4
4 pieces of chicken
FOR THE MARINADE
1 onion
1 clove of garlic
1 lemon confit
1 teaspoon of turmeric
1 large pinch of saffron
1 teaspoon of ginger powder
1 teaspoon of coriander powder
1 half spoon of Espelette pepper
1 teaspoon of finely chopped parsley
4 green olives cut into small pieces
200 grams of green olives
The juice of half a lemon
1 teaspoon of Guérande salt
1 tablespoon of olive oil
FOR COOKING THE CHICKEN
1 tablespoon of olive oil
40 grams of butter
The juice of half a lemon
2 pinches of Guérande salt
PREPARATIONS
PREPARATION OF THE MARINADE
Finely grate the garlic and onion into a bowl.
Extract the flesh of the candied lemon.
Mix with grated garlic and onion.
Reserve the skin of the candied lemon.
Add all the above ingredients.
Once the marinade is ready, mix the chicken pieces with it.
COOKING
Preheat a casserole dish (preferably cast iron) over medium heat.
Put 1 tablespoon of olive oil and melt 40 grams of butter.
Brown the 4 pieces of marinated chicken on all sides for about 20 minutes.
Once the chicken pieces are well colored, moisten halfway up.
Put 1 tablespoon of olive oil and melt 40 grams of butter.
Brown the 4 pieces of marinated chicken on all sides for about 20 minutes.
Once the chicken pieces are well colored, moisten halfway up.
Add the juice of half a lemon and 2 pinches of salt.
Cover the casserole and place in the oven at 160°C for 4 hours.
Take the dish out every hour to baste the chicken with its sauce.
Once the chicken is cooked, add the 200 grams of green olives to the still hot casserole and soak them in the juice.
RECOMMANDATION
For more flavour, it is best to marinate the chicken pieces overnight in the refrigerator.
SERVICE
Arrange the chicken in a tagine dish.
Cut the lemon peel (which was reserved during the preparation of the marinade) into thin strips. For presentation, place them on the chicken pieces.
Suggested accompaniment: rice