Preserved Lemon Chicken Tagine

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Megan Metson – Culinary Arts Student
The International Culinary School at The Art Institute of Pittsburgh

Preserved Lemon Chicken Tagine

Ingredients

2 tbsp butter

1 tbsp vegetable oil

1 cup onions, thinly sliced

1 tsp ginger, chopped

1 tsp garlic, chopped

1/2 tsp chili peppers

1 chicken breast

1/4 tsp saffron threads

2 tbsp parsley, chopped fine

2 cups water or chicken stock

1/4 cup preserved lemons, quartered

1/4 cup mixed olives, pitted

1 tsp coriander, ground

salt and white pepper, to taste

Preparation

1. Heat tagine pan with butter and oil.
2. Once heated, sauté onions until light brown, then add garlic, ginger and chili peppers.
3. Add chicken and sear to get a nice brown color.
4. Add in saffron and parsley.
5. Add water or stock.
6. Cover with tagine lid and cook over medium heat for an hour.
7. After an hour, add olives, preserved lemons and coriander. Cook for another 10 minutes to let flavors meld together to complete sauce.
8. Chicken should be fork tender and vegetables should have an aromatic flavor.
9. Plate with couscous and serve.