Description
A traditional moroccan tagine which i found in the october 2008 'australian good food' magazine which assures you that this recipe will take you on a romantic escape to marrakech "without aid of a flying carpet". This recipe is for two, but the quantity could easily be increased. Essentially the only change i made to this recipe was to suggest sneaking in some wine, which is what i'll certainly do when i make it. If you cannot find turkish bread, use pita bread or any crusty bread suitable for mopping up the juices. This recipe can be prepared ahead.
Ingredients
- Olive Oil
- Chicken Thigh Fillets
- Onions
- Garlic Cloves
- Ground Turmeric
- Ground Cumin
- Potatoes
- Green Olives
- Preserved Lemons
- Lemon, Juice Of
- Parsley
- Turkish Bread
Instructions
- Heat the oil over a high heat in a heavy-based pan or tagine dish, and cook the chicken in batches for 2 minutes on each side until lightly browned
- Remove the chicken from the pan and set aside
- Reduce the heat to medium and saute the onion and garlic for 2-3 minutes or until it has softened
- Add the turmeric and cumin and cook for another minute, until fragrant
- Return the chicken to the pan with 21 / 2 cups of water
- Bring to the boil, then simmer, covered, for 15 minutes or until the chicken is thoroughly cooked
- Remove the chicken from the pan and keep warm
- Add the potato to the pan and simmer, covered, for 12-15 minutes or until the potatoes are tender
- Meanwhile, place the olives in a small pan, cover with water and bring to the boil
- Drain off the water, then repeat this step
- Return the chicken to the pan with the olives, preserved lemon, lemon juice and parsley and stir to combine well until all the ingredients are heated through
- Serve with turkish bread