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Chicken Tajine With Preserved Lemon And Olives - marinade

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marinade saffron thread water garlic fresh ginger lemon onions red chile sweet paprika ground cumin salt ground black pepper fresh coriander fresh parsley olive oil bay leaves chicken chicken tomatoes onion potatoes onion tomatoes green olives fresh coriander water lemon
Viewed: 32 - Published at: 7 years ago

Ingredients

  • Chermoula Marinade
  • 1/2 teaspoon saffron thread
  • 1/4 cup water (to soad saffron)
  • 2 garlic cloves, halved
  • 1 tablespoon fresh ginger, chopped
  • 1/2 preserved lemon, rinsed
  • 2 onions, Quartered
  • 1/2 red chile
  • 1 tablespoon sweet paprika
  • 1 tablespoon ground cumin
  • 1 pinch salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons fresh coriander (chopped with stems and leaves) or 2 tablespoons fresh cilantro (chopped with stems and leaves)
  • 2 tablespoons fresh parsley, chopped
  • 1/2 cup olive oil
  • 2 bay leaves, torn in half
  • Chicken and Garnishes
  • 1 8 chicken drumsticks or 8 chicken thighs (With bones)
  • 1 tomatoes
  • 1 onion
  • 2 large potatoes, cut into wedges
  • 1 onion, sliced
  • 1 tomatoes, sliced
  • 150 g green olives, pitted
  • 1 bunch fresh coriander or 1 bunch fresh cilantro, chopped
  • 1 cup water
  • 1 preserved lemon, cut into 6 segments

Method

  • Chermoula Marinade: In a small bowl add saffron threads in water and allow to soak for a few minutes.
  • In a food processor add all the 'Chermoula marinade' ingredients and combine until it forms a paste.
  • Cover and allow 'Chermoula marinade' to stand for 30 minutes before using. (Chermoula marinade can be stored in the refrigerator for up to seven days).
  • Wash and dry the chicken, then rub all over with half of the chermoula marinade and refrigerate overnight or for at least two hours.
  • After marinating, cut tomato and onion into thin wedges and combine a little more chermoula marinade. Then spread the tomato and onion into the base of the tajine.
  • Place the chicken pieces on top of tomato and onion mixture arranging them in the centre of the tajine.
  • Coat potato wedges with the chermoula marinade and arrange the potatoes around chicken.
  • Top the chicken with onion slices, then tomato slices and olives in between the potato wedges.
  • Mix chopped coriander/cilantro with remaining chermoula marinade and water (you made add less water, it depends how much your tajine could hold). Pour mixture on top of tomatoes and onions.
  • Top with preserved lemon wedges then cover tajine with lid. Cook on a very low gas heat for 45 minutes. Do not stir or lift the lid during the cooking process.
  • Serve with suggested couscous.

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