Ingredients
- 4 chicken marylands, excess fat removed, each cut in two between the thigh and the drumstick
- 2 tablespoons olive oil
- 2 white or brown onions, cut into quarters
- juice of lemon
- 2 cloves garlic, crushed
- teaspoon saffron threads
- teaspoon ground turmeric
- 3 pieces preserved lemon rind, rinsed, 2 diced, 1 cut into thin strips
- 1 bunch coriander, freshly chopped
- 1 cup chopped flat-leaf parsley
- salt and freshly ground black pepper
- 4 small potatoes, cut into quarters
- crusty bread, to serve
Method
The name tagine also refers to the earthenware dish with a conical-shaped lid that the dish is usually cooked in. The pressure cooker takes its place admirably in this recipe.
Pat the chicken pieces dry with paper towel. Heat the oil in the pressure cooker over medium high heat and, working in batches, brown the chicken pieces on all sides. Remove and set aside.
Add the onion, lemon juice, garlic, saffron, turmeric, diced preserved lemon and a cup of water to the cooker. Bring to a boil and add the coriander, parsley and some salt and pepper. Stir, then add the browned chicken pieces and potatoes to the pan, spooning the sauce over as you lay them in.
Close the lid and lock it, then bring the cooker to low pressure over high heat. Once low pressure has been reached, reduce the heat to stabilise pressure and cook for 8 minutes. Release the pressure using the natural-release method and unlock and remove the lid. Garnish with the preserved lemon strips and serve with plenty of crusty bread.
