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
- 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
- Add the saffron threads to the stock to infuse.
- 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.
- Add the chicken and lemons and stir to coat with the onion and spices.
- 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 🙂