Sunday,24 February, 2019
Current issue | Issue 1333, (23 February - 1 March 2017)
Sunday,24 February, 2019
Issue 1333, (23 February - 1 March 2017)

Ahram Weekly

Moroccan chicken tagine

Moroccan chicken tagine
Moroccan chicken tagine

Serves 4-6

1.5 kg whole chicken (quartered, washed, drained)
1 onion (sliced)
1 leek (washed, sliced with good green stems)
3 garlic cloves (crushed)
400 gm boiled chickpeas (homemade or canned; drained)
1/4 cup pickled green olives (pitted, halved)
1 large pickled lemon with saffron threads (seeds removed, finely chopped)
6 prunes (pitted, finely chopped)
4 tbsp chopped coriander leaves
2 tbsp chopped parsley leaves
Juice of one lemon
2 tbsp olive oil + 30 gm butter
Salt + pepper + ground cinnamon + ground cumin + turmeric + 2 bay leaves

Heat oil and butter in a tagine dish or a wide skillet.  Over low heat; stir in onion and garlic until translucent, then stir in leek to soften.  Add bay leaves and seasoning.  Stir until fragrant.  Add chicken; skin side down, over the seasoned onion mixture; making space for the chicken in between.  Stir gently to coat with oil, butter and spice mixture and to slightly golden.  When well coated; keep chicken on skin side.  Cover tagine over low heat to release its waters.  When brought to the boil, allow to simmer.  Place a simmering ring under tagine or skillet.  When all chicken mixture waters are used and extra water is needed; stir in chickpeas and small amounts of hot water or stock, to the chicken.  Ten minutes before chicken is done; add prunes, green olives, pickled lemon, coriander, parsley and lemon juice.  Stir all ingredients gently to mix.  Continue simmering to cook.  When done, remove tagine away from heat.  Discard bay leaves.  Serve with fluffed couscous aside.

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