CHICKEN TAJINE WITH PRESERVED LEMON

INGREDIENTS FOR FOUR PEOPLE

  • 4 pieces of chicken

FOR THE MARINADE

  • 1 onion
  • 1 clove garlic
  • 1 preserved lemon
  • 1 coffee spoon of powdered turmeric
  • 1 large pinch of saffron
  • 1 coffee spoon powdered ginger
  • 1 coffee spoon powdered coriander
  • 1/2 small spoon Espelette pepper
  • 1 coffee spoon finely chopped parsley
  • 4 green olives cut into small pieces
  • 200 grams green olives
  • Juice of 1/2 lemon
  • 1 small spoonful Guérande sea salt
  • 1 soup spoon olive oil

COOKING THE CHICKEN

  • 1 soup spoon olive oil
  • 40 grams salted butter
  • Juice of 1/2 lemon
  • 2 pinches of Guérande sea salt

PREPARING THE MARINADE

Grate the onion and garlic into a mixing bowl. Take the flesh out of the preserved lemon. Mix it with the grated garlic and onion. Set aside the skin of the preserved lemon. Add all the previous ingredients. Once the marinade is ready, cover the pieces of chicken with it.

COOKING

Preheat the oven dish (preferably cast iron) at an average temperature. Put in 1 soup spoon of olive oil and melt 40 grams of butter. Brown the 4 pieces of marinated chicken on all sides for about 20 minutes. Once this is done, add water to the browned pieces of chicken to a level halfway up the pan. Add the juice of a half lemon and 2 pinches of salt. Cover the oven dish and bake for 4 hours at 160°C. Take the dish out once an hour to baste the chicken with the sauce. Once the chicken is cooked, add the 200 grams of green olives to the hot dish and mix them into the juice.

RECOMMANDATION

For more flavour, it is preferable to let the chicken pieces marinate overnight in the refrigerator.

SERVING

Put the chicken in a tajine dish. Cut the preserved lemon skin (left over from preparing the marinade) into thin strips. Place these on the chicken pieces to make an attractive presentation. Suggested accompaniment: rice