ForkwiseMoroccan Chicken Tagine with Preserved Lemon and Olives
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
A Forkwise original recipe, written by Forkwise. Not yet kitchen-tested.
Ingredients
- 1.2 kg chicken thighs and drumsticks
- 3 tbsp olive oil
- 2 onions, grated
- 3 cloves garlic, crushed
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp sweet paprika
- ½ tsp ground cinnamon
- 1 tsp salt
- 1 cup water
- 1 preserved lemon, rind only, sliced
- 1 cup green olives
- A handful of fresh coriander and parsley, chopped
Method
- Mix the oil, onion, garlic, spices and salt and coat the chicken. Leave for 30 minutes if you have time.
- Put everything in a tagine or heavy pot with the water. Cover and cook on low heat for 50 minutes, turning the chicken once.
- Add the preserved lemon and olives and cook uncovered for 10 to 15 minutes until the sauce thickens.
- Scatter with herbs. Serve with rice or roast potatoes instead of couscous.
Gluten-free check: Couscous is wheat, so serve with rice or potatoes. We use single spices instead of ras el hanout blends.
Recipe source: Forkwise · © Forkwise (original recipe) · Original recipe written by Forkwise; not yet kitchen-tested
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