Tagine
$24.99
- Ceramic tagine with terracotta lid
- Suitable for all cooktops, excluding induction
- Oven safe
RECIPE: Chicken Tagine with Preserved Lemon and Olives
RECIPE: Chicken Tagine with Preserved Lemon and Olives
CHICKEN TAGINE WITH PRESERVED LEMON AND OLIVES
Serves: 4
Prep Time: 30 minutes
Cook Time: 1 hour
INGREDIENTS
- 4 Broad Oak Farms chicken drumsticks or legs
- 1 Sandhurst preserved lemon, rind only, rinsed and cut into 6 or 8 wedges
- 250ml (1 cup) water
- 1 bunch coriander, chopped
- 120g Sandhurst Bella Rainbow olives, rinsed, drained
- 2 large potatoes, cut into wedges
- 2 brown onions, 1 chopped, 1 sliced
- 2 tomatoes, 1 chopped, 1 sliced
- Prepared couscous, to serveCHERMOULA MARINADE
- 2 garlic cloves, chopped
- ½ preserved lemon, rind only, rinsed and finely sliced 2 onions, chopped
- ½ small red chilli
- 1 tablespoon sweet paprika
- 1 tablespoon ground cumin
- 2 tablespoons chopped coriander
- 2 tablespoons chopped flat-leaf parsley
- 2 bay leaves, torn in half
- ½ teaspoon saffron threads, soaked in a little water
- 125ml (½ cup) olive oil
- SaltMETHOD
- Combine the marinade ingredients in a food processor and blend until finely chopped and thoroughly combined. Leave for 30 minutes before using (or you can make this up to 7 days in advance and store it in the refrigerator).
- Wash and dry the chicken. Place in a bowl and rub with half of the marinade. Refrigerate for at least 2 hours or ideally overnight.
- Combine the chopped tomato and onion with a little more marinade and spread over the base of a tagine (this will prevent the chicken from burning on the base). Arrange the chicken pieces in the centre of the tagine. Coat the potato wedges in a little more marinade and arrange around the chicken. Top with the sliced onion, then the sliced tomato, and push the olives into the gaps.
- Combine the remaining marinade with the coriander and water, then pour over the top. Decorate with preserved lemon wedges.
- Cover the tagine with the lid and cook over a very low heat on the stove for 45 minutes. Don't stir or lift the lid during cooking.
- Take the tagine to the table and serve with couscous.
- Suitable for all cooktops, excluding induction
- Oven safe
RECIPE: Chicken Tagine with Preserved Lemon and Olives
RECIPE: Chicken Tagine with Preserved Lemon and Olives
CHICKEN TAGINE WITH PRESERVED LEMON AND OLIVES
Serves: 4
Prep Time: 30 minutes
Cook Time: 1 hour
INGREDIENTS
- 4 Broad Oak Farms chicken drumsticks or legs
- 1 Sandhurst preserved lemon, rind only, rinsed and cut into 6 or 8 wedges
- 250ml (1 cup) water
- 1 bunch coriander, chopped
- 120g Sandhurst Bella Rainbow olives, rinsed, drained
- 2 large potatoes, cut into wedges
- 2 brown onions, 1 chopped, 1 sliced
- 2 tomatoes, 1 chopped, 1 sliced
- Prepared couscous, to serveCHERMOULA MARINADE
- 2 garlic cloves, chopped
- ½ preserved lemon, rind only, rinsed and finely sliced 2 onions, chopped
- ½ small red chilli
- 1 tablespoon sweet paprika
- 1 tablespoon ground cumin
- 2 tablespoons chopped coriander
- 2 tablespoons chopped flat-leaf parsley
- 2 bay leaves, torn in half
- ½ teaspoon saffron threads, soaked in a little water
- 125ml (½ cup) olive oil
- SaltMETHOD
- Combine the marinade ingredients in a food processor and blend until finely chopped and thoroughly combined. Leave for 30 minutes before using (or you can make this up to 7 days in advance and store it in the refrigerator).
- Wash and dry the chicken. Place in a bowl and rub with half of the marinade. Refrigerate for at least 2 hours or ideally overnight.
- Combine the chopped tomato and onion with a little more marinade and spread over the base of a tagine (this will prevent the chicken from burning on the base). Arrange the chicken pieces in the centre of the tagine. Coat the potato wedges in a little more marinade and arrange around the chicken. Top with the sliced onion, then the sliced tomato, and push the olives into the gaps.
- Combine the remaining marinade with the coriander and water, then pour over the top. Decorate with preserved lemon wedges.
- Cover the tagine with the lid and cook over a very low heat on the stove for 45 minutes. Don't stir or lift the lid during cooking.
- Take the tagine to the table and serve with couscous.