Well preserved

There has been half a jar of preserved lemons in my fridge for a few weeks. Tucked away at the back, out of sight,  but I know they are there, nagging at me to be used.

Looking through my cookbooks for ideas, I came across a recipe for chicken tagine with preserved lemons in “The Hairy Dieters Eat for Life”.  Scanning the ingredients, I had pretty much everything to hand, so dinner tonight is sorted!

I have stupidly left my phone at work (doh) so no photos today.

I cut the quantities as there are only two of us, and substituted fry light for the olive oil.

Chicken Tagine with Preserved Lemons and Olives

Serves: 4-5

  • pinch saffron threads
  • 250ml/9fl oz chicken stock from one cube
  • 1 tbsp olive oil
  • 2 onions, chopped
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • 1tsp paprike
  • 1tsp chilli flakes
  • 3 garlic cloves, finely sliced
  • 8 skinless boneless chicken thighs, visible fat removed
  • 2 small preserved lemons, thinly sliced
  • 600g peeled chopped potatoes
  • 3 large chopped tomatoes
  • 50g pitted green olives
  • good handful coriander leaves, chopped
  • good handful flatleaf parsley, chopped
  1. Add the saffron threads to the stock to infuse.
  2. Meanwhile, in a tagine or heavy-bottomed lidded casserole, heat the oil and fry the onions until soft. Add the spices and garlic and cook gently for a couple of minutes. Add a splash of cold water to steam fry.
  3. Add the chicken and lemons and stir to coat with the onion and spices.
  4. Toss the potatoes and tomatoes with the herbs and layer on top of chicken,scatter over chopped olives, cover with a lid and cook for 35-40 minutes until tender. I put mine in the oven covered in foil to cook while I write this! You are welcome…

Slimming world friendly- you have to syn the olives. I am serving mine with some runner beans from the garden.

The timer has just gone off-  time for dinner! Enjoy whatever you are having 🙂

 

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About downmyfront

Interested in cooking and eating, books, theatre, crafts, thrift and upcycling.
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