Chicken tagine with preserved lemons
Chicken Tagine with Preserved Lemons
If you are looking for a recipe that combines intense flavors and delicious textures, then chicken tagine with preserved lemons is the perfect choice for you. This recipe, although it has traditional origins, can easily be adapted to suit your personal tastes. I invite you to discover a savory dish that will bring a touch of magic to your kitchen!
Total preparation time: 1 hour and 30 minutes
Preparation time: 30 minutes
Cooking time: 1 hour
Number of servings: 4
Ingredients:
For the preserved lemons:
- 3 lemons
- 3 tablespoons of sea salt (one for each lemon)
- 1 sterilized jar
- Boiled and cooled water
For the tagine:
- 1 kg chicken thighs (preferably upper thighs for extra flavor)
- 3 medium onions
- 2 garlic cloves
- 2 cm fresh ginger (or frozen ginger for convenience)
- ½ teaspoon ground ginger
- 1 teaspoon ground coriander
- 2 preserved lemons (prepared earlier)
- 100 g olives (preferably green, but you can use any type you have on hand)
- 5 tablespoons extra virgin olive oil
- 1 packet of saffron (0.25 g)
- 500 ml boiling water
- Salt, pepper to taste
- Fresh coriander (or frozen)
- ½ lemon (for fresh juice)
For the couscous:
- 1 cup couscous
- 1 ½ cups boiling water
- Za'atar, for sprinkling on top
Preparation:
1. Preparing the preserved lemons:
- Start by washing the lemons well under running water. It is important to remove any impurities from the skin. You can use a little detergent, but make sure to rinse them well.
- Cut each lemon into four, being careful not to cut all the way through to keep the slices attached.
- Place a teaspoon of salt in the cut of each lemon, then place them in a sterilized jar. Ideally, use a longer and thinner jar to fit the three lemons.
- Fill the jar with boiled and cooled water, making sure no air bubbles remain. You can use a stick to gently push them down into the water.
- Close the jar with a lid and keep it in a cool, dark place for about 3 weeks. Now you can move on to the next steps of the recipe.
2. Preparing the tagine:
- Start by removing the skin from the chicken thighs. This is an important step as it will reduce the fat in the dish.
- Cut the onion into quarters and slice the garlic. It is essential for the flavors to combine well.
- In a pressure cooker (or a regular pot), add the olive oil. When the oil is hot, add the pieces of chicken.
- Grate the fresh ginger directly into the pot (there is no need to peel it if it's fresh) and let it sauté with the chicken.
3. Seasoning the dish:
- Use a grinder to crush the coriander, pepper, and a garlic clove. Add the mixture to the pot along with salt, sliced onion, and garlic.
- Prepare the saffron: add 500 ml of boiling water to a bowl and put the saffron packet in. Let it sit for a few minutes to release its aroma and color.
- Add the saffron water and sliced preserved lemons to the pot, mixing well.
4. Cooking in the pressure cooker:
- Close the lid of the pressure cooker and let it cook for about 45 minutes from the moment it starts to whistle. This step is crucial for achieving tender and flavorful meat.
- After the cooking time is up, remove the pot from the heat and let it cool slightly to release the steam. Then, open the lid and add the juice of ½ lemon and the olives.
5. Preparing the couscous:
- In a bowl, add the couscous and pour boiling water over it. Cover the bowl and let the couscous absorb the water for about 5 minutes.
- Once the water has been absorbed, fluff the couscous with a fork. Repeat the mixing process from time to time to achieve a fluffy texture.
- Before serving, sprinkle za'atar on top for added flavor.
6. Serving:
- Serve the chicken tagine hot, alongside fluffy couscous. You can add fresh coriander on top for a vibrant look and fresh taste.
- This recipe is perfect for a family meal or a dinner with friends, bringing a touch of flavor and exoticism to every plate.
Tips and tricks:
- You can experiment with different types of olives or even add vegetables like carrots or zucchini to the cooking.
- If you don’t have a pressure cooker, don’t worry! You can use a regular pot, but it will take longer to cook the meat.
- Preserved lemons can also be used in other recipes, such as salads or sauces, adding a tangy and savory note.
Nutritional benefits:
Chicken tagine with preserved lemons is rich in protein due to the chicken and contains antioxidants from the spices used, such as ginger and coriander. Preserved lemons add not only a unique flavor but also essential vitamins, being known for their digestive properties.
Calories:
A serving of chicken tagine with couscous contains approximately 400-500 calories, depending on how the ingredients are prepared. It is a balanced meal that will provide you with the energy you need for the entire day.
This recipe for chicken tagine with preserved lemons is not only a feast for the taste buds but also a culinary experience that will take you on a journey of flavors and traditions. So, I wish you happy cooking and savoring!
Ingredients: For pickled lemons: 3 lemons, 3 teaspoons of sea salt (one for each lemon), 1 jar, boiled and cooled water. For tajine: 1 kg of meat (I used 5 upper cuts), 3 medium onions, 2 garlic cloves, 2 cm of ginger (I used frozen), 1/2 teaspoon of ground ginger, 1 teaspoon of ground coriander, 2 pickled lemons, 100 g olives (I didn't have green ones as specified in the recipe), 5 tablespoons of extra virgin olive oil, saffron, a 0.25 g sachet, 500 ml of boiling water, salt, pepper, fresh coriander (I used frozen), 1/2 lemon. For couscous: (quantities for one person) 1 cup of couscous, 1 and 1/2 cups of boiling water, za'atar for topping.
