Ep 2 - Chicken tagine
Chicken tagine with preserved lemons and green
Recipe by Kate Nugara
8 chicken thighs, skin on
8 chicken drumsticks, skin on
3 medium potatoes, peeled and quartered
4 large vine-ripened tomatoes, sliced
4 large white onions, sliced
175g seeded green olives
4 wedges preserved lemon, rind only
2 fresh bay leaves
Couscous, flat leaf parsley and coriander leaves, to serve
4 garlic cloves, finely chopped
4cm piece ginger, finely chopped
1 large white onion, thinly sliced
2 wedges preserved lemon, rind thinly sliced
1 large red chilli, seeded, roughly chopped
1 small red chilli, seeded, roughly chopped
1 tsp paprika
1 tsp ground coriander
3 teaspoons ground cumin
1 tsp sea salt
1 tsp white pepper
1 tsp saffron threads, soaked in 2 tbs boiling water
1/3 cup coarsely chopped flat leaf parsley leaves
1/2 cup coarsely chopped coriander leaves
1/2 cup olive oil
1. For the chermoula paste, process ingredients in a blender to a paste, Transfer 2 tablespoons of chermoula to a bowl and reserve. Place chicken in a large bowl and pour over remaining chermoula, toss to coat.
2. Combine potatoes and reserved chermoula in a bowl, toss to coat.
3. Spread half the tomatoes and half the onions in the base of a tagine pan. Place potatoes around the edge and place chicken pieces in the centre in a single layer. Scatter with olives. Top with remaining tomatoes, onions, preserved lemon wedges and bay leaves.
4. Cook, covered, over low heat for 45-60 minutes or until chicken is tender. Serve with couscous and fresh coriander and parsley leaves.