Recipe: Chicken Lime Tagine
A favourable one-pot meal perfect for a relaxed dinner with friends and family or a lazy Sunday afternoon
Traditionally most tagine recipes use preserved lemon, however for something a little different, preserved lime is substituted here for a tangier kick and a perfect pairing with coriander in this Chicken Lime Tagine.
It’s easy to make and big on flavour and perhaps the best thing of all, ready in just one hour. Serve with potatoes, rice, couscous or quinoa.
Tip: If you are having problems purchasing preserved lime then simply substitute for preserved lemon.
PrintChicken Lime Tagine
Chicken Tagine with Black Olives and Preserved Lime recipe ready to eat in 1 hours cooking time
- Total Time: 1 hour
- Yield: 4 1x
- Category: Chicken
- Cuisine: Tagine
Ingredients
- 8 chicken thighs
- Olive oil
- 1 large red onion, chopped
- large knob of ginger, mined
- 2 garlic cloves, minced
- 1 green chilli, chopped fine
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp turmeric
- 250ml chicken stock
- 1 tsp light brown sugar
- 2 medium preserved limes, quartered and seeded centers removed (or preserved lemon if unavailable)
- 150gm black olives
- juice from 1/2 lemon
- Salt and pepper
- large handful chopped coriander for garnish
Instructions
- Heat a little oil in the tagine base and fry chicken thighs skin side down until crisp and brown. Remove from pan and set aside.
- Using the fat from the chicken, fry chopped onions until soft, followed by minced garlic, ginger, cumin, coriander, turmeric and green chilli, cook for approximately 2 minutes or until spices are fragrant).
- Dissolve suagr in hot chicken stock. Add stock and lemon juice to onion and spice mixture.
- Next place chicken thighs skin side up back into the tagine dish. Season with salt and pepper. Scatter with preserved lime pieces and olives. Place a lid on top and cook over low heat for 30 minutes.
Notes
If you are having problems purchasing preserved lime then simply substitute for preserved lemon.
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