ingredients
For the chicken and lemon tagine
50g/2oz butter
1 medium chicken, cut into 10 pieces
2 onions, finely chopped
3 cloves garlic, finely chopped
Ginger root 5cm/2in piece , grated
2 cinnamon sticks
2 tsp ras el hanout - ( mixture of spices of North Africa )
1 ½ tsp salt
1 teaspoon freshly ground black pepper
½ teaspoon ground turmeric
1 teaspoon ground cinnamon
½ teaspoon of saffron
1 preserved lemon , chopped coarsely
3 tablespoons honey
750ml / 1 pint 5 fl oz chicken broth
150g/7oz dates , stones removed , cut in half
salt and freshly ground black pepper
2 tablespoons chopped fresh parsley flatleaf
For the tabbouleh with herbs
140g/5oz bulgur , soaked overnight in cold water
1 red onion, finely chopped
2 tomatoes , seeded and diced
2 large bunches of parsley flatleaf , coarsely chopped
1 bunch mint, roughly chopped
1 bunch coriander, roughly chopped
1 lemon juice only
4 tablespoons extra virgin olive oil
Method of preparation
For the chicken and lemon tagine , heat a large saucepan with lid until hot , add the butter and chicken and fry for 2-3 minutes on each side or until golden brown ( you may need be done several times ) . Remove chicken from skillet and set aside on a plate.
Add onions , garlic and ginger to the pan and fry for 2-3 minutes, or until tender. Mix the spices and cook for a minute, then return the chicken to the pan and stir until chicken is coated in the spice mixture.
Add preserved lemons , honey and broth and bring to a boil .
Reduce heat to a boil , cover with a lid and cook for 45 minutes.
Add dates and mix well, then cook , uncovered, for 30-45 minutes , or until chicken is tender and sauce has thickened. Season, to taste, with salt and freshly ground black pepper , then add the parsley.
For the tabbouleh with herbs, drain the bulgur and place in a large bowl. Add remaining ingredients and mix well. Season, to taste, with salt and freshly ground black pepper .
To serve, spoon the tabouleh on plates and pour some tagine alongside .
For the chicken and lemon tagine
50g/2oz butter
1 medium chicken, cut into 10 pieces
2 onions, finely chopped
3 cloves garlic, finely chopped
Ginger root 5cm/2in piece , grated
2 cinnamon sticks
2 tsp ras el hanout - ( mixture of spices of North Africa )
1 ½ tsp salt
1 teaspoon freshly ground black pepper
½ teaspoon ground turmeric
1 teaspoon ground cinnamon
½ teaspoon of saffron
1 preserved lemon , chopped coarsely
3 tablespoons honey
750ml / 1 pint 5 fl oz chicken broth
150g/7oz dates , stones removed , cut in half
salt and freshly ground black pepper
2 tablespoons chopped fresh parsley flatleaf
For the tabbouleh with herbs
140g/5oz bulgur , soaked overnight in cold water
1 red onion, finely chopped
2 tomatoes , seeded and diced
2 large bunches of parsley flatleaf , coarsely chopped
1 bunch mint, roughly chopped
1 bunch coriander, roughly chopped
1 lemon juice only
4 tablespoons extra virgin olive oil
Method of preparation
For the chicken and lemon tagine , heat a large saucepan with lid until hot , add the butter and chicken and fry for 2-3 minutes on each side or until golden brown ( you may need be done several times ) . Remove chicken from skillet and set aside on a plate.
Add onions , garlic and ginger to the pan and fry for 2-3 minutes, or until tender. Mix the spices and cook for a minute, then return the chicken to the pan and stir until chicken is coated in the spice mixture.
Add preserved lemons , honey and broth and bring to a boil .
Reduce heat to a boil , cover with a lid and cook for 45 minutes.
Add dates and mix well, then cook , uncovered, for 30-45 minutes , or until chicken is tender and sauce has thickened. Season, to taste, with salt and freshly ground black pepper , then add the parsley.
For the tabbouleh with herbs, drain the bulgur and place in a large bowl. Add remaining ingredients and mix well. Season, to taste, with salt and freshly ground black pepper .
To serve, spoon the tabouleh on plates and pour some tagine alongside .
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