You don't have to, but do realize two things - 1. Keeping with the "cooking lighter" approach to cooking, I removed the skins. So we start with marinating our chicken thighs. The pulp ended up melting into the sauce - adding flavor. The ones I got were slices, so I just cut them into halves and threw the whole pieces in without removing the pulp. If you get the ones that are brined in halves or quarter pieces, I would remove the center of them and only use the peel. I got some great ones at Trader Joe's and those are what I used in this dish. While fairly simple to make yourself, it does take at least a month to get the final results, so if you don't plan ahead.well, there are many good commercially made preserved lemons that you can buy at specialty stores or in many of your better supermarkets. Preserved lemon is a slightly tart, slightly sweet, lemon that has been brined in salt and water while releasing and seeping in its own juices. This recipe also uses another North African staple - preserved lemon. You may just have to check the level of liquid periodically to make sure you still have enough juice.īut if you do decide to buy one, be sure to get one that is rated to use on top of the stove, not just be a pretty face. However, you can still make this dish, even if you don't have a tagine, and don't choose to buy one.Ī heavy pot with a tight-fitting lid or Dutch oven will work too. The secret to cooking in a tagine is to simmer over low heat allowing the flavors to build.Īnd as I said, the conical top allows the moisture to return to the food being cooked inside. And me? I like to use the least amount of dishes as I can. This meant I needed to brown my food in another pan, which means, of course, an extra dirty pan to wash. The instructions said it could be used in the oven, but not on the stovetop. When I saw, and then bought my first tagine, I didn't know much about them and bought one that was meant for serving. Made by Le Creuset it boasts a cast iron base which makes browning a snap. ![]() Not only is it pretty to look at, but it's also practical. It is also what the traditional pot is called in which you make the stew: a shallow earthenware vessel with a conical lid that traps the moisture and returns it to the food, resulting in perfectly cooked, flavorful foods that use very little additional liquid - intensifying the flavors. Almost all tagines have both sweet and savory flavors. A glorified stew comprised of aromatic spices, tender meats or veggies, simmered in sauces rich with herbs, fruits, honey. Tagine is a classic dish from the region of North Africa known as the Magjreb - Morocco, Tunisia, and Algeria. So I decided to break mine out and make this recipe - Chicken Tagine with Preserved Lemon, Olives and Thyme.Ī tagine is a stew, it is also what the vessel is called that you use to cook the stew What is a Tagine? It seems to mostly sit on the counter - which is a shame as tagines are so delicious. Serve with steamed couscous, or if gluten-free, some Basmati rice" The making of Chicken Tagine with Preserved Lemon, Olives and Thyme Once that's done, it's about an hour to the table. Do remember the chicken does have to marinate, so allow for a couple of hours. ![]() "This delicious low-fat chicken tagine cooks skinless chicken thighs in a flavorful sauce made up from onion, garlic, ginger, cilantro, saffron, and lemon, then tops it with pungent preserved lemons, a variety of cured olives, and fresh thyme.
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