Wednesday, April 15, 2009

bKP Recipe for April:

Chicken Tagine with Preserved Lemon and Olives
Emile Henry
1 chicken 3.5 lb, cut into pieces
2 preserved lemons
1 cup of cup Green Olives
3 Onions, chopped
3 cups Chicken Stock
1 teaspoon ginger
1 teaspoon saffron
1 bunch flat parsley
1 teaspoon cilantro, chopped
Juice of 2 lemons
5 tablespoons olive oil
1 tablespoon butter
Salt, pepper to taste

Recipe for 6 people

In a hot Emile Henry "Flame" Tagine, fry the pieces of chicken in the olive oil and butter, adding the onions, bunch of parsley, ginger, saffron, salt and pepper. Add three cups of chicken stock and the sliced preserved lemons. Cover and cook for 30 minutes. Add a little water during cooking if necessary and stir occasionally. Add the cilantro and lemon juice, and cook for another 15 minutes. At the end of cooking, add the olives, and serve directly at the table.

Preserved Lemons: Lemons preserved in salt are a vital part of Moroccan cooking. They are simple to prepare and can be kept for several months.

Take 2 lbs of washed lemons. Rub them with salt and cover them with 2 lbs salt for 12 hours. Put them in a container with the salt, cover them with water, add 10 tablespoons vinegar to stop them from turning black, and two bay leaves. Add 10 tablespoons peanut oil, a pinch of saffron treads and leave the lemons at room temperature for at least one week.

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