Hello my friends!
Today’s recipe is going to bring sunshine on your table !
Here is my preserved lemon and green olive chicken tajine, a dish coming right from Northern Africa.
Interested? Let’s see the recipe, Chef!
Preserved Lemon and green Olive Chicken Tajine
- 2 tbsp vegetal oil
- 1 large onion
- 1/2 tsp ground curcuma
- 1/2 tsp ground coriander
- 1/2 tsp ground cardamome
- 1/2 tsp ground cumin
- 6 chicken fillets
- 1 tbsp honey
- 1 chicken stock cube
- 3 candied lemons
- 120 g green olives (or purple ones)
- 1 tbsp olive oil
- A few leaves of fresh coriander
Heat the oil in your casserole and add the minced onions.
Set aside once golden. Stir fry the chicken fillets cut in cubes.
Once golden, add the onions.
Season with salt, pepper and spices.
Cover with water and add the honey and stock cube.
Add the candied lemons cut in 4.
Cook with cover at low heat for at least 45 minutes.
Rince the olives several times to remove salt and bitterness.
When your chicken sauce gets a little bit thicker, add the olives. Cook a few more minutes.
Adjust seasoning with salt, pepper and spices. Add a tablespoon of olive oil.
Chop coriander, spread on the chicken.