Chicken, olive and lemon confit tajine
Preparation
- Use a Dutch oven or tajine dish for this recipe.
- Sauté the onion and chopped garlic until golden.
- Season the chicken thighs with salt and pepper.
- Add them to the garlic/onion mixture and let brown for 5 to 10 min.
- Add the herbs and spices, the lemon juice and the glass of water.
- Cover, bring to the boil and let simmer over low heat for approximately 1 hour.
- Add the very thinly sliced preserved lemon and the green olives.
- Cover again and reheat before serving.
- Just before serving, sprinkle with fresh cilantro sprigs and serve hot with Moroccan bread or couscous seasoned with freshly ground black pepper.
shopping list
Ingredients
4 whole chicken thighs
1 onion
½ preserved lemon
1 garlic clove, chopped
1 tsp turmeric/saffron mixture
1 tsp powdered ginger
1 tsp parsley/cilantro mixture, chopped
3 Tbsp oil
150 g pitted green olives
30 ml lemon juice
1 glass water
salt and pepper
fresh cilantro sprigs
