Recipe: Appetizing Chicken Or lamb tagine with lemon

Chicken Or lamb tagine with lemon.

You can have Chicken Or lamb tagine with lemon using 18 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Chicken Or lamb tagine with lemon

1. You need 1/2 tsp of saffron threads.
2. It's 300 ml of Chicken stock, warm.
3. It's 3 of onions sliced.
4. You need 1 tsp of (heaped) dried ginger.
5. It's 1 tsp of (heaped) sweet paprika.
6. It's 1 tsp of (heaped) ground cumin.
7. It's 1 tsp of (heaped) turmeric.
8. You need 1 tsp of (heaped of cinnamon).
9. Prepare 1 tsp of ground black pepper.
10. You need 3 cloves of garlic diced.
11. It's 6 of large carrots cut into batons.
12. Prepare handful of Black olives and.
13. You need 900 grams of chicken thighs or breast chopped into large chunks OR DICED LAMB TOO.
14. You need 3 of baking potatoes chopped into wedges.
15. Prepare handful of coriander and parsley finely chopped.
16. You need 3 of Preserved lemons small (you can get them from large supermarkets in the special ingredients aisle). (You can use strands of a lemon rind if you can't get them).
17. You need 2 tbsp of light olive oil.
18. Prepare to taste of Salt.

Chicken Or lamb tagine with lemon instructions

1. Chop the onion, add heat to the tagine or casserole dish, pour in the oil and start to gently fry the onions..
2. .
3. Whilst they are softening prep the garlic, then add to the pot and stir..
4. Whilst the garlic and onions are browning, prep the carrots and potatoes, keep an eye that the onion mixture isn’t burning..
5. Once the onions have browned add the spices to heat through..
6. Then add the chicken and stir..
7. Next add in the carrots and potatoes in layers..
8. Pour in the stock add a good pinch of salt make sure everything is sitting in the stock..
9. Chop the lemon and add..
10. Add some olives and place on the lid, leave it on a low heat so it simmers away, it will take at least 1 hour 15 minutes to cook check the veggies are cooked through. (lamb will take 2 hours) My tagine doesn’t have a hole to release the steam so I place a palate knife under the lid so some of the steam releases!.
11. Once cooked I pop it under the grill to give it some colour but this is totally optional! Serve and enjoy! Once it’s ready sprinkle with chopped herbs. It’s delicious with crusty bread or couscous!.
12. .