Tagine of Chicken, Preserved Lemon & Olive

Back in February, I prepared a jar of preserved lemons.   This was my first time doing so and I was inspired by two Daring Kitchen challenges.  The first was February’s mezze and the second was March’s risotto.  Both called for the option to used preserved lemons.  Because they took 30 days to cure, I had to count myself out of March’s challenge.

Welcome to April.  They have been sitting on my counter being turned and shaken periodically to ensure the salty and juice covered the lemons throughly.  I did a little search on the internet and was lead to a website for The Congo Cookbook. The first recipe that caught my fancy was Tagine of Chicken, Preserved Lemon & Olives.  Since I don’t have a tagine (but I want one), I used a dutch oven.
While I read through the website for The Congo Cookbook, I found a ton of interesting African recipes, which will be the subject of at least 2 more posts this week.

First, I mixed together the fresh black pepper, garlic (4 cloves) and the olive oil.  I let this sit for awhile for the flavors to mix.

The recipe called for the chicken to be marinated for a few hours or overnight and I didn’t have the time to pull that together, so the meal might have suffered from a 45 minute marinade.

While the chicken marinated, I gathered the rest of my ingredient.  The recipe had many optional spices that you could add to the dish, which I happened to have on hand, so I used all the spices that they suggested.

I then heated my dutch oven and added the chicken till it started to get brown on all sides.

After the chicken started to get brown I mixed in my spices, then stirred to distribute evenly.

I then added my chicken stock, reduced the heat and covered for 30 minutes, leaving a crack for the steam to escape.

After 30 minutes, I added the preserved lemons, onions and green olives, which continued to simmer.

Combine all the ingredients and let simmer, adjust the seasoning to taste. Because of the salt in the lemons, I added no additional salt during the cooking process. I am a salt lover and it was salty enough for me!

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Author: caseyangelova

Eating, Gardening & Living in Bulgaria www.caseyangelova.com

17 thoughts on “Tagine of Chicken, Preserved Lemon & Olive”

  1. I LOVE the Congo Cookbook site, I've made many a dish from it and it always turns out great. It also allows for a lot of improvisation. Your tagine turned out beautifully, I can't wait to see what else you did!

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  2. Trix – I have two more recipes coming from the Congo Cookbook, one of which I will post on Monday. I agree there is a lot of wiggle room. I have book marked the site!

    Thanks Emily! I am making a preserved lemon risotto right now! Post coming soon!

    Klaudia (AKA GatorGirl) – Fret not your people will be represented in a Bobotie. I found a cool recipe from a SA website.

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  3. Sweetlife – It was interesting, normally I don't like olives, but everything in this dish just worked. I only wished I marinated it longer.

    Thanks Sasha – It was great!

    Kathy – Break out the tagine, no intense stirring required!

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  4. Biren – couscous is so versatile, easy and delicious that I should make it more often too!

    Rick – I didn't use a tagine, but the dutch oven worked great! I really want to get one in the future. Give it a try, but remember to marinate the night before!

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