Search This Blog

Wednesday, January 22, 2014

Chicken, olives and preserved lemons tagine (regional variation with liver) (Moroccan)

This stew here is basically a regional variation of the classic chicken, olive and preserved lemons tagine I previously presented. This one here comes from Yacout and the main difference consists in the use of pureed chicken livers that add more consistency and flavor to the whole dish. All in all, it's just as delicious as the classic and you should definitely try both at least once. Enjoy :)
Recipe source: Saveur

Last year: Cheddar and beer soup (British-Scottish).
Two years ago: Tandoori chicken skewers with field salad and lemon raita (Indian-style).
Three years ago: Ricotta and cinnamon pancakes with pomegranate and raspberry sauce and Bavarian white radish salad with lemon (German) (raw vegan).

Ingredients (serves 2-3):
  • 6 lower chicken thighs, skin-on (around 500 g total)
  • 5 garlic cloves
  • some salt (about 3/4 teaspoon should be enough)
  • pinch of saffron threads
  • freshly ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 preserved lemon
  • 1 medium onion
  • 2 chicken livers
  • 200 g green olives, pitted
  • 1/4 cup minced cilantro and parsley (plus a little extra to serve)

Crush together the garlic and the salt into a paste. Combine the garlic paste with the spices and the herbs and toss the chicken thighs and livers with it. Place the meats in a casserole and let them marinate in the spice mix for 1 hour at room temperature or 4 hours in the refrigerator.

Grate and drain the onion. Put the chicken pieces, the sliced preserved lemon and the onion in a tagine dish (or a heavy-bottomed cooking pot). Add 1 cup (250 ml water).

Simmer it for 30 minutes, covered, turning and moving things once in a while so they don't stick. Remove the livers and crush them to a paste, adding a bit of the cooking water if necessary. Return the liver paste to the tagine and cook it for another 20 minutes, until the thighs are really tender and the meat comes off of the bone almost immediately.
Add olives and the rest of the herbs:

Mix and cook, uncovered, for 10 minutes more. Transfer to serving plates and dig in! :)

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...