Chicken and Lemon Tagine

Chicken and Lemon Tagine

Daibhidh
Prep Time 45 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours 15 minutes
Servings 4

Ingredients
  

  • 50 g/2oz butter
  • 8 approx boneless chicken thighs
  • 2 onions finely chopped
  • 3 garlic cloves finely chopped
  • 5 cm/2in piece root ginger grated
  • 2 cinnamon sticks
  • 2 tsp ras-el-hanout North African spice blend
  • ½ tsp ground turmeric
  • ½ tsp ground cumin or cumin seeds
  • 2 tsp ground cinnamon
  • 6 small preserved lemons quartered
  • 3 tbsp honey optional
  • 568 ml/1 pint chicken stock
  • 150 g/7oz dates stones removed, or apricots
  • handful of olives pitted
  • salt and freshly ground black pepper
  • 2 tbsp chopped fresh flatleaf parsley

Instructions
 

  • Brown chicken in pan and remove from heat
  • Cook onions and garlic in butter until onions soften
  • Add chicken, onions/garlic, ginger, turmeric, cumin, cinnamon sticks, ras-el-hanout, salt & pepper, honey (if using) and lemons to tagine
  • Pour in stock and stir gently to mix all ingredients well
  • Cover and cook low (140 degrees) for approx 2 hours
  • Add herbs, dates/apricots, olives and herbs and cook for 30 mins uncovered
  • Can be cooked uncovered if too much stock remains

Notes

½ tsp saffron can be added to stock if required