Chicken Or lamb tagine with lemon.
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Composition Chicken Or lamb tagine with lemon:
- Need 1/2 tsp for saffron threads.
- Give 300 ml - Chicken stock, warm.
- Require 3 - onions sliced.
- Need 1 tsp of (heaped) dried ginger.
- Require 1 tsp for (heaped) sweet paprika.
- Provide 1 tsp of (heaped) ground cumin.
- Prepare 1 tsp (heaped) turmeric.
- You need 1 tsp of (heaped of cinnamon).
- Prepare 1 tsp of ground black pepper.
- Provide 3 cloves - garlic diced.
- Need 6 - large carrots cut into batons.
- You need handful for Black olives and.
- Need 900 grams of chicken thighs or breast chopped into large chunks OR DICED LAMB TOO.
- Provide 3 - baking potatoes chopped into wedges.
- Prepare handful of coriander and parsley finely chopped.
- Give 3 for Preserved lemons small (you can get them from large supermarkets in the special ingredients aisle). (You can use strands of a lemon rind if you can't get them).
- Need 2 tbsp of light olive oil.
- Need to taste of Salt.
Chicken Or lamb tagine with lemon start cooking:
- Chop the onion, add heat to the tagine or casserole dish, pour in the oil and start to gently fry the onions..
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- Whilst they are softening prep the garlic, then add to the pot and stir..
- Whilst the garlic and onions are browning, prep the carrots and potatoes, keep an eye that the onion mixture isn’t burning..
- Once the onions have browned add the spices to heat through..
- Then add the chicken and stir..
- Next add in the carrots and potatoes in layers..
- Pour in the stock add a good pinch of salt make sure everything is sitting in the stock..
- Chop the lemon and add..
- Add some olives and place on the lid, leave it on a low heat so it simmers away, it will take at least 1 hour 15 minutes to cook check the veggies are cooked through. (lamb will take 2 hours) My tagine doesn’t have a hole to release the steam so I place a palate knife under the lid so some of the steam releases!.
- Once cooked I pop it under the grill to give it some colour but this is totally optional! Serve and enjoy! Once it’s ready sprinkle with chopped herbs. It’s delicious with crusty bread or couscous!.
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