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Chicken Or lamb tagine with lemon
Chicken Or lamb tagine with lemon

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*We hope you got benefit from reading it, now let’s go back to chicken or lamb tagine with lemon recipe. To make chicken or lamb tagine with lemon you need 18 ingredients and 12 steps. Here is how you achieve it. *

The ingredients needed to prepare Chicken Or lamb tagine with lemon:
  1. Provide 1/2 tsp saffron threads
  2. You need 300 ml Chicken stock, warm
  3. You need 3 onions sliced
  4. Use 1 tsp (heaped) dried ginger
  5. Use 1 tsp (heaped) sweet paprika
  6. Provide 1 tsp (heaped) ground cumin
  7. Prepare 1 tsp (heaped) turmeric
  8. Use 1 tsp (heaped of cinnamon)
  9. Prepare 1 tsp ground black pepper
  10. Provide 3 cloves garlic diced
  11. You need 6 large carrots cut into batons
  12. Prepare handful Black olives and
  13. Get 900 grams chicken thighs or breast chopped into large chunks OR DICED LAMB TOO
  14. Take 3 baking potatoes chopped into wedges
  15. Get handful coriander and parsley finely chopped
  16. You need 3 Preserved lemons small (you can get them from large supermarkets in the special ingredients aisle). (You can use strands of a lemon rind if you can't get them)
  17. Get 2 tbsp light olive oil
  18. Prepare to taste Salt
Steps to make Chicken Or lamb tagine with lemon:
  1. Chop the onion, add heat to the tagine or casserole dish, pour in the oil and start to gently fry the onions.
  3. Whilst they are softening prep the garlic, then add to the pot and stir.
  4. Whilst the garlic and onions are browning, prep the carrots and potatoes, keep an eye that the onion mixture isn’t burning.
  5. Once the onions have browned add the spices to heat through.
  6. Then add the chicken and stir.
  7. Next add in the carrots and potatoes in layers.
  8. Pour in the stock add a good pinch of salt make sure everything is sitting in the stock.
  9. Chop the lemon and add.
  10. Add some olives and place on the lid, leave it on a low heat so it simmers away, it will take at least 1 hour 15 minutes to cook check the veggies are cooked through. (lamb will take 2 hours) My tagine doesn’t have a hole to release the steam so I place a palate knife under the lid so some of the steam releases!
  11. Once cooked I pop it under the grill to give it some colour but this is totally optional! Serve and enjoy! Once it’s ready sprinkle with chopped herbs. It’s delicious with crusty bread or couscous!

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