Chicken Tagine With Preserved Lemon and Potatoes

Ingredients

  • 2
  • 2
  • 2 tablespoons
  • 2 tablespoons
  • 4
  • chopped
  • 1 cup
  • + 39 more ingredients
    • chopped
    • 1 cup
    • 1 bunch
    • 4
    • 4
    • 1 ½ cups
    • 4
    • 1 ½ cups
    • 1 bunch
    • 1 teaspoon
    • 1 teaspoon
    • 1 teaspoon
    • 1 teaspoon
    • 2
    • 2
    • crusty bread, to serve
    • water
    • salt & freshly ground black pepper
    • flat leaf parsley
    • flat leaf parsley
    • coriander, freshly chopped
    • coriander, freshly chopped
    • ground turmeric
    • saffron thread
    • saffron thread
    • garlic cloves, crushed
    • garlic cloves, crushed
    • lemon
    • brown onions, cut into quarters
    • juice
    • ground turmeric
    • water
    • potatoes
    • potatoes
    • brown onions, cut into quarters
    • olive oil
    • olive oil
    • chicken breasts, each cut in two
    • chicken breasts, each cut in two

1 Pat the chicken pieces dry with paper towel. Heat the oil in a large fry pan over medium high heat and brown the chicken pieces on all sides. Remove and set aside. 2 Add the onion, lemon juice, garlic, saffron, turmeric, diced preserved lemon and a cup of water to the pan keeping the other hal...

View full recipe at SpringPad

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