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Home > Recipes
Recipes from Pilgrim's Kitchen
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Chicken Tagine with Lemon and Olives
Culinary Center of Kansas City, Kansas
Ingredients:
1 whole chicken, cut into 8 parts
3 TBLS olive oil
1 green pepper, sliced
1 red pepper, sliced
1 onion, sliced
1 piece ginger (2 inches), peeled and grated
4 cloves garlic, chopped
1 jalapeno pepper, chopped
3 tomatoes, chopped
1 tsp turmeric
1 tsp ground cumin
1 tsp salt
½ tsp black pepper
2 cups chicken stock
1 preserved lemon*, sliced (or, grated peel of one lemon)
1 cup black olives
1 bunch cilantro
4 cups cooked couscous
Directions:
In deep skillet over medium high heat, warm olive oil. Add chicken and cook, turning, to brown on all sides, about 10 minutes total. Remove chicken to plate and set aside.
In same skillet, add green peppers, red peppers and onion; sauté 2- 3 minutes. Add ginger, garlic and jalapeno pepper; cook 3 minutes. Add tomatoes; cook additional 3 minutes. Add turmeric, cumin, salt, pepper and chicken stock. Simmer 10 minutes over medium-low heat.
Return chicken to skillet. Add lemon, black olives and cilantro. Cover pan and simmer over medium low heat 30 minutes or until chicken is very tender and cooked throughout.
Serve over hot couscous.
*To preserve lemons:
Wash 4 large lemons; cut each into 8 wedges. In bowl, toss lemon wedges with 2/3 cup salt. Transfer to glass jar. Add 1 cup fresh lemon juice; cover jar with tight-fitting lid. Let lemons stand at room temperature for 7 days, shaking jar each day to redistribute salt and juice. To store in refrigerator for future use, add enough olive oil to cover lemons. Preserved lemons will keep, refrigerated, for 6 months.
Nutritional Information, Per Serving:
790 calories; 39 g fat; 9 g saturated fat; 53 g carbohydrate
Serves 4 |
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