Sunday, 7 December 2014

Tagine of Chicken with Preserved Lemon and Green Olives

Serves 4
I have served this with quinoa instead of couscous for those on Paleo diets or who are gluten intolerant.  This dish is easy to put together, throw it all in the pan and leave
for 50 minutes.
Click on the link at the bottom if you would like to listen to some oud music to go with the meal.  The oud is an instrument used in North Africa and related to the lute.

 1kg chicken thigh fillets
2 tsp ground coriander
1 tsp each of ground turmeric, ginger and cumin
salt and pepper
1 large onion sliced thinly
1 preserved lemon, flesh removed and rind diced finely
3 garlic cloves, chopped finely
1/2 cup green olives
2 Tablespoons olive oil
1/2 cup water
coriander leaves to serve
Coconut Quinoa
1.5 cups each of quinoa, coconut milk and water.
Rinse quinoa and put into saucepan with coconut milk and water.  Place lid on pan and bring to boil, reduce heat and simmer for about 15 minutes, until liquid has been absorbed.  Fluff quinoa with a fork.
Cut thigh fillets in half.  Place spices and salt and pepper into a plastic bag.  Add chicken pieces, shake to mix together until they are coated with the spices.  Use a large heavy based fry pan or pot that has a tight-fitting lid.  Layer half the onion over the base of the pan.  Top with chicken pieces.  Then sprinkle lemon and garlic over the chicken. Top with remaining onion.  Add the olives, drizzle with the olive oil and pour over the water.  Bring to the boil, reduce heat and simmer with the lid on for 50 minutes.
Serve with Coconut Quinoa.  Here is the link for the music.

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