Succulent one-pot Middle Eastern chicken dish
Chicken Lime Tagine involves the tinniest of twists. Traditionally, most tagine recipes use preserved lemon, however, for something a little different preserved lime is substituted here for a tangier kick and the perfect pairing with coriander.
Juicy chicken in a delicious fragrant sauce
Juicy soft chicken thighs are covered in a fragrant fresh and slightly spicy sauce containing green chillis, turmeric, cumin, lime, black olives and fresh coriander. The combination is light, refreshing and embodies the taste of a holiday somewhere warm and sunny.
Cooking with a Tagine
Use a tagine once, and you’ve fallen in love forever. With its unique structure and ability to circulate hot air and steam evenly, it really is the most elitist way to cook a one-pot meal.
Tip: If you are having problems purchasing preserved lime then simply substitute for preserved lemon.
Chicken Lime Tagine
Ingredients
- 8 chicken thighs
- Olive oil
- 1 large red onion chopped
- large knob of ginger mined
- 2 garlic cloves minced
- 1 green chilli chopped fine
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp turmeric
- 250 ml chicken stock
- 1 tsp light brown sugar
- 2 medium preserved limes quartered and seeded centers removed (or preserved lemon if unavailable)
- 150 gm black olives
- juice from 1/2 lemon
- Salt and pepper
- large handful chopped coriander for garnish
Instructions
- Heat a little oil in the tagine base and fry chicken thighs skin side down until crisp and brown. Remove from pan and set aside.
- Using the fat from the chicken, fry chopped onions until soft, followed by minced garlic, ginger, cumin, coriander, turmeric and green chilli, cook for approximately 2 minutes or until spices are fragrant).
- Dissolve sugar in hot chicken stock. Add stock and lemon juice to onion and spice mixture.
- Next place chicken thighs skin side up back into the tagine dish. Season with salt and pepper. Scatter with preserved lime pieces and olives. Place a lid on top and cook over low heat for 30 minutes.
- Remove lid, taste and season with salt and pepper if needed. Finish by garnishing with coriander leaves. Serve with potatoes, rice, couscous or quinoa.
