Thursday, October 29, 2009

Chicken Tajine with Preserved Lemon and Chickpeas

Tajine Djaj Bi Zaytoun Wal Hamid


1 free range, organic chicken cut into 8 pieces
2 onions, chopped
olive oil
preserved lemons, about a tablespoon
(use the whole piece of lemon and the juice)
1 tomato, chopped
green olives, as many as you like
sea salt and cracked pepper
diced potato and zucchini optional
1 cup of chickpeas, soaked and cooked or 1 can of rinsed chickpeas


1/4 bunch parsley
1/4 bunch coriander
1 clove of garlic, chopped
1/2 teaspoon chilli powder
1/2 teaspoon paprika
1/2 teaspoon cumin
1/4 teaspoon mace
2 teaspoons ground ginger
pinch of saffron
1 bay leaf


Fry the onions in oil and add the chicken pieces and cook for a few minutes. Add the ingredients of the chermoula and cook for a few minutes to release the flavour of the spices. Add the preserved lemon, tomato, potato and zucchini if using and 2 1/2 cups of water. Simmer for about an hour. Check the seasoning and add the olives and chickpeas, simmer for another ten minutes or until the chicken is tender.

1 comment:

  1. that's a lovely tajine dish Elise where did you get it? :) I bet the food tasted amazing too, keep it up.