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Wednesday, April 8, 2015

Chicken Tagine For 2

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

  • Servings: 2
  • 2 chicken leg quarters, skin removed and discarded
  • 1 -2 tablespoon vegetable oil
  • 1/4-1/2 teaspoon pepper
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon crushed saffron threads or 1/4 teaspoon ground turmeric
  • 2 garlic cloves, minced
  • 1 large onion, diced
  • 1 cup chicken broth
  • 2 preserved lemons or 2 meyer lemons, plus
  • 1/2 teaspoon salt (2 one standard lemon plus 1/2 tsp salt and 1/2 tsp sugar)
  • 1 large carrot, cut into large dice
  • 1 cup green olives

Recipe

  • 1 combine the spices in a small bowl.
  • 2 heat a dutch oven or heavy, lidded skillet over medium-high heat, add the oil, and brown the chicken.
  • 3 add the diced onion and cook until translucent, 3-5 minutes.
  • 4 stir in the spices and garlic and cook until fragrant, about 30 seconds.
  • 5 add the chicken broth and carrots, scrape up any brown bits that have accumulated on the bottom of the pan, cover tightly, and simmer over low heat for 20 minutes.
  • 6 while the chicken cooks, prepare the lemons: for preserved lemons or fresh meyer lemons, slice crosswise and remove seeds; for standard lemons, juice and strain out seeds, then remove zest from the juiced halves with a vegetable peeler and finely slice zest crosswise.
  • 7 if olives have pits, while the chicken cooks, smash 1-2 olives at a time with the flat side of a chef's knife and remove pits.
  • 8 uncover the chicken and add the lemons and olives (and extra salt and sugar, if using fresh lemons). turn up heat to medium-low and continue to simmer for another 10 minutes, turning chicken after 5 minutes.
  • 9 if sauce hasn't thickened yet, remove chicken to a plate, increase heat and continue to simmer sauce until thick.
  • 10 serve over couscous or rice.

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