Chicken and Lemon Tagine
4 servings
170 minutes
Tagine is a wonderful Moroccan invention that allows you to extract the maximum flavor from any product while carefully preserving its texture. Chicken and lemon tagine is an example of this, but there is one nuance: the recipe requires salted lemons. If you can get some near you, you are lucky. If not, no problem, we know how to pickle these lemons - there is a recipe for "Salted Lemons" on our website.
1
Cut the salted lemons into quarters, remove the pulp and chop it finely, keeping the peel.
- Salted lemons: 2 pieces
- Salted lemons: 2 pieces
2
Chop the ginger and garlic.
- Ginger: 20 g
- Garlic: 3 cloves
3
Chop parsley and cilantro.
- Coriander: 50 g
- Parsley: 50 g
4
Cut the onion into strips.
- Onion: 2 pieces
5
Cut the chicken into large pieces and remove the skin.
- Chicken: 1 piece
6
Marinate the chicken with lemon flesh, ginger, garlic, onion, half cilantro and parsley, turmeric, red pepper, salt, and melted butter. Refrigerate for at least 3 hours.
- Salted lemons: 2 pieces
- Ginger: 20 g
- Garlic: 3 cloves
- Onion: 2 pieces
- Coriander: 50 g
- Parsley: 50 g
- Turmeric: 1 teaspoon
- Ground red pepper: 1 teaspoon
- Salt: 0.5 teaspoon
- Melted butter: 1 teaspoon
7
Pour olive oil into the tajin.
- Melted butter: 1 teaspoon
8
Place the chicken meat side down and distribute the onion from the marinade around it.
- Chicken: 1 piece
- Onion: 2 pieces
9
Layer the salted lemon peels, sprinkle with olives, cilantro, and parsley. Pour in a quarter cup of water and cover with a lid. Place on medium heat, and after about 20 minutes, the water in the tagine should boil. Do not open the lid under any circumstances. If you don't hear boiling, slightly increase the heat. Cook for 1.5 hours without opening the lid.
- Salted lemons: 2 pieces
- Olive: 100 g
- Coriander: 50 g
- Parsley: 50 g
10
When the time is up, remove the tagine from the heat and let it sit for another 15 minutes without opening. Then serve.