Chicken tagine
1 t olive oil
1 lg onion(s),finely chopped
3 garlic clove(s) (1,minced
-tbs)
2 t ginger,minced
1 1/2 t turmeric
1 1/2 t cumin seeds,ground
1 1/2 t coriander seeds,ground
1 cinnamon stick
6 c (to 8 cups) chicken stock
2 t lemon juice
1/2 lb turnips,peeled cut into 3/4
- dice
1/2 lb carrots,peeled cut into 3/4
- dice
1/2 lb parsnips,peeled cut into
-3/4 dice
1/2 lb celeriac,peeled cut into
-3/4 dice,sprinkled with
1 t lemon juice
1 t pickled lemons (opt),chopped
1/2 c raisins
1 sal
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Recipe by: ynske
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Main Ingredients:
See below ingredients and instructions
Cooking Preparation of the Recipe:
1/3 c olive oil
1 lg onion,thinly sliced
1 clove garlic,minced
1 T parsley,chopped fine
1 T fresh coriander leaves
-cilantro chopped,or more
1 t salt
1/2 t black pepper,coarsely
-ground
1/8 t saffron,powdered
2 1/2 lb chicken,broiler/fryer cut
-into se
1/2 lemon,cut into 4 wedges
1/3 c green olives
Heat oil in a heat-proof casserole or Dutch oven. Stir in next 7
ingredients. Add chicken pieces and turn to coat with onion mixture.
Arrange lemon wedges over top. Cover and simmer turning occasionally, 1 1/2 to 2 hours, or until very tender. Remove chicken to warm serving platter, arrange cooked lemon wedges on top and keep warm. Cook liquid, stirring, in casserole over high heat until reduced to a thick sauce. Add olives and heat through. Pour over chicken.
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