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Crock-pot Chicken Tagine with Preserved Lemons
A light fresh Tagine made with chicken, olives and lemons.
Ingredients
- 300 grams hot chicken stock
- pinch of saffron
- 6 chicken thighs
- 1 tablespoon vegetable oil
- 1 onion finely chopped
- 2 cloves garlic finely chopped
- 1 teaspoon ras el hanout
- 1 teaspoon ground ginger
- 1/2 teaspoon ground coriander
- 1 cinnamon stick
- 1/2 large preserved lemon two quarters
- 400 grams can chickpeas drained and rinsed
- 100 grams green olives
- 50 grams chopped flat leaf parsley
- salt and freshly ground pepper
Instructions
- Soak the saffron in the hot stock to bring out the colour.
- Heat the oil and brown the chicken thighs and place in the bottom of the Crock-pot
- Cook the onion until it starts to become transparent.
- Add the garlic, ras el hanout, ginger coriander and cinnamon stick and cook for a minute.
- Add the stock and bring to the boil, add to the Crock-pot and cook on Low for 5 hours.
- Add the chickpeas, the olives and the preserved lemons, roughly chopped.
- Cook on Low for a further 1-2 hours.
- Check the seasoning and adjust to taste.
Notes
If you are not ready to eat, the Crock-pot will keep the Tagine warm for a couple of hours without coming to any harm. Serve with couscous, I added some sultanas to the cous cous and used some of the juices from the Tagine, with some added boiling water, to swell the grains.
Nutrition
Calories: 576kcalCarbohydrates: 23gProtein: 35gFat: 38gSaturated Fat: 11gCholesterol: 168mgSodium: 913mgPotassium: 690mgFiber: 7gSugar: 2gVitamin A: 1300IUVitamin C: 19.1mgCalcium: 108mgIron: 3.9mg