By Euro Weekly News Media • 07 May 2019 • 13:28
CHICKEN TAGINE: Chicken Tagine with Apricots, Prunes and Preserved Lemon.
Photo: Olive Tree Farm
AFTER 4-5 weeks in the fridge, my latest batch of preserved lemons were ready, so Tagine it had to be. If you haven’t come across a Tagine before, it is a traditional earthenware pot used in Morocco.
The base is shaped like a cazuela or casserole dish, and it has a chimney like lid which sits on the base. The chimney is sealed at the top and the moisture from the meat works its way up to the top on the inside and runs back down to the meats and vegetables cooking in the base, which means little moisture needs to be added.
I picked mine up at a local market for just a few euros. You ideally need to soak the pot in hot water before cooking with it. The soaking helps to keep the food moist and stop the vessel from cracking. I have made a few variations of Tagines over the years, but this one I really like. Served with couscous, or rice and crunchy bread it makes a flavourful supper.
Chicken Tagine with Apricots, Prunes and Preserved Lemon
Top of Form
Bottom of Form
NB – I didn’t add any salt. As the preserved lemons are preserved in salt, even though I rinse them before using, the finished dish for me, is fine as it is.
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