Chicken And Lemon Tagine With Herby Tabbouleh
Transport yourself to the vibrant flavors of Morocco with this aromatic and flavorful chicken and lemon tagine. Succulent chicken cooked in a fragrant blend of spices, preserved lemon, and sweet honey, creating a rich and savory dish. Paired with a refreshing herby tabbouleh salad, this meal is a delightful combination of sweet and savory, perfect for a special dinner gathering or a cozy night in.
— Constant Cookbook
Ingredients
- 50g/2oz butter
- 1 medium chicken
- 2 onions
- 3 garlic
- 5cm/2in piece root ginger
- 2 cinnamon
- 2 tsp ras-el-hanout
- 1½ tsp salt
- 1 tsp freshly ground black pepper
- ½ tsp ground turmeric
- 1 tsp ground cinnamon
- ½ tsp saffron
- 1 preserved lemon, roughly chopped
- 3 tbsp honey
- 750ml/1 pint 5fl oz chicken stock
- 150g/7oz dates
- salt and freshly ground black pepper
- 2 tbsp chopped fresh flatleaf parsley
- 140g/5oz bulgur wheat
- 1 red onion
- 2 tomatoes
- 2 large bunches flatleaf parsley
- 1 bunch mint
- 1 bunch coriander
- 1 lemon juice
- 4 tbsp extra virgin olive oil
Instructions
- For the chicken and lemon tagine, heat a large, lidded saucepan until hot, add the butter and the chicken and fry for 2-3 minutes on each side, or until golden-brown (you may need to do this in batches). Remove the chicken from the pan and set aside on a plate.
- Add the onions, garlic and ginger to the pan and fry for 2-3 minutes, or until softened. Stir in the spices and cook for one minute, then return the chicken to the pan and stir until the chicken is coated in the spice mixture.
- Add the preserved lemons, honey and stock and bring the mixture to the boil.
- Reduce the heat until simmering, cover with a lid and cook for 45 minutes.
- Add the dates and stir well, then continue to cook, uncovered, for another 30-45 minutes, or until the chicken is tender and the sauce has thickened. Season, to taste, with salt and freshly ground black pepper, then stir in the parsley.
- For the herby tabbouleh, drain the bulgur wheat and place into a large bowl. Add the other ingredients and stir until well combined. Season, to taste, with salt and freshly ground black pepper.
- To serve, spoon the tabbouleh onto serving plates and spoon some tagine alongside.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 4
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