CHICKEN, OLIVE AND LEMON TANGINE
This is another find from the Weekly Times, a paper I love, and also another wonderful recipe from Jeremy Vincent. I am noting some of Jeremy's suggestions and Tips as written-- If you haven't got a tagine, a saucepan or lidded casserole will suffice. The recipe method below utilises a saucepan or casserole for the cooking. If you are using a tagine, prepare the chicken to the browned stage in the saucepan, remove it from the saucepan and cook the onion and spice as below. Instead of returning the ingredients back to the saucepan with the stock, arrange (optional) sliced potato on the base of your tagine, then the chicken around the centre on top of the potato slices. Pour the onion and spiced stock over the chicken, scatter with the olives and dot with the butter and pieces of lemon before topping with the tagine lid and baking. Save the coriander and parsley for scattering on top when the dish is cooked. TIPS WITH A TAGINE The tagine doubles as both a cooking vessel and serving dish which holds the food warm. Since you won't be stirring during the cooking, take care how you arrange or layer ingredients for a beautiful table presentation. Oil is essential to tagine cooking; don't be overly cautious in using it or you'll end up with watery sauce or possibly scorched ingredients. In most recipes for 4 to 6 people, you'll need between a 1/4 to a 1/3 cup of oil (sometimes part butter), which will mix with cooking liquids to make ample sauce for scooping up with bread. Choose olive oil for the best flavour. Try not to interrupt the cooking by frequently lifting the lid to check on the food; that's best left for adding ingredients or to check on the level of liquids toward the end of cooking.
Provided by Tisme
Categories Chicken
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- See notes in Recipe Description above.
- Heat the oven to 180°C Heat the oil in a large lidded casserole or saucepan oven over medium-high heat. Season the chicken with salt and pepper; add to the saucepan and cook, turning, until browned, 12 to 15 minutes.
- Transfer the chicken to a plate. Add the onions to the saucepan; cook until golden, 10 to 12 minutes. Add the spices; cook for 2 minutes. Return the chicken to the saucepan with the stock and bring the liquid to a boil. Transfer the saucepan or casserole to the oven, and bake the chicken, covered, until tender, 35 to 40 minutes. Stir in the olives, butter, parsley, coriander and lemons into the saucepan, and cook for 6 minutes. Serve with rice or flatbread.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Harymah Naddamba
[email protected]I made this recipe for a potluck and it was a huge hit! Everyone loved the combination of flavors and the chicken was cooked perfectly.
Alisia Wilson
[email protected]This recipe was a bit too spicy for my taste, but I think that's because I used a lot of cayenne pepper. Next time I will use less.
Kashif Arshad
[email protected]I'm not a huge fan of tangy flavors, but I really enjoyed this recipe. The lemons added a nice brightness to the dish without being overpowering.
Hridoy Hossan
[email protected]This recipe is a bit time-consuming, but it's worth it. The chicken is so flavorful and the sauce is amazing.
Lala gkhan
[email protected]I added some chopped carrots and celery to this recipe and it was delicious! The vegetables added a nice crunch and sweetness to the dish.
Hypr
[email protected]This recipe is a great way to use up leftover chicken. I used rotisserie chicken and it turned out delicious.
dorica mwebe
[email protected]I made this recipe in my slow cooker and it turned out great! The chicken was so tender and fall-off-the-bone.
Mireille Fadi
[email protected]This recipe was a bit too salty for my taste, but I think that's because I used canned olives. Next time I will try using fresh olives.
Harrison Ola
[email protected]I'm not a huge fan of olives, but I really enjoyed this recipe. The olives added a nice salty flavor to the dish and the lemons brightened everything up.
Stephen Rotich
[email protected]This was a really easy recipe to follow and the results were amazing! The chicken was so tender and juicy, and the sauce was flavorful. I will definitely be making this again.
kasaga Emmanuel
[email protected]I made this recipe for a dinner party and it was a huge hit! Everyone loved the combination of flavors and the chicken was cooked perfectly.
Jannatul Mawa
[email protected]This is the best chicken tagine recipe I've ever tried! The chicken was so moist and flavorful, and the olives and lemons added a delicious tangy flavor. I will definitely be making this again.