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Chicken Tajine with Preserved Lemons and Olives

Chicken Tajine with Preserved Lemons and Olives is built on Chicken Legs, Onions, Garlic, Tomatoes, and Fresh Ginger A Inch. Serves 6. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 4 lb
• 4
• 6
• 4
• 1 pc
• 1
• 4
• 6
• 1 bunch
• 1
• 1 cup
• 1 tbsp
• 1 tbsp
• 1 pinch
• 1 pinch

Method (preview)

1. 1

   Dip chicken thighs in mixture, roll on all sides and let marinate for 12 hours.

2. 2

   The following day, fry chicken thighs in a heavy pan with some of the marinade mixture until golden on all sides.

3. 3

   Reserve.

4. 4

   In the same pan, cook minced onions over medium heat until translucent.

5. 5

   Add crushed garlic and tomatoes, seeded and diced.

6. 6

   Add ginger and saffron.

7. 7

   Simmer on low heat for 10 minutes.

8. 8

   Pour all ingredients into tajine; add chicken legs and lemon juice.

9. 9

   Keep dish covered and cook for another 20 minutes then add coriander, olives and lemons, cut into four pieces.

10. 10

    Simmer until the dish is hot.

11. 11

    Serve immediately.

12. 12

    Prep. Time: 20 minutes. Cooking Time: 30 minutes.

13. 13

    Lemons (cut in four parts lengthwise but not all the way through)

14. 14

    Pour about 2 tablespoons of salt into the opening in the lemon, squeeze it shut and place in the jar.

15. 15

    When the jar is filled with lemons, cover them with water and seal the jars tightly (you may want to put a sterilized flat rock on top of the lemons in the jar to keep them from floating above the water level).

16. 16

    Place the jars in a cool dark place for 1-2 months or until the skin of the lemons becomes transparent, almost crystallized.

17. 17

    N.

18. 18

    B. from Claudia: It is best to use organic lemons.

19. 19

    If you cannot find them, use plain ordinary lemons but wash them and scrub them to remove any wax or preservatives from their skins.

20. 20

    Contributed to the FareShare Gazette by Claudia; 18 May 2006. www.fareshare.net