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Chicken Tagine with Green Olives and Preserved Lemon


Chicken Tagine with Green Olives and Preserved Lemon Recipe

Ingredients:
  • 1 cinnamon stick
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon cumin seeds
  • 1 teaspoon sweet or hot paprika
  • 1 teaspoon red pepper flakes (I used 1/4 teaspoon)
  • 1/4 teaspoon whole cloves
  • 3 tablespoons extra-virgin olive oil, plus more for frying
  • 4 cloves garlic, sliced
  • 1 teaspoon chopped fresh ginger (I used 1/4 teaspoon dried ginger)
  • 1 handful fresh cilantro leaves, chopped
  • 2 bay leaves
  • 1 large pinch saffron
  • 1 (3 1/2 to 4 pound) free-range chicken, cut into 10 pieces
  • Kosher salt and freshly ground black pepper
  • 1 medium onion, coarsely chopped
  • 1 preserved lemon ( used my own
  • )
  • 1/2 cup cracked green olives
  • 1 cup chicken stock (I use Swanson's Organic)
  • Cilantro sprigs, for garnish
  • 1 1/4 cup low-sodium chicken broth (I use Swanson's Organic)
  • 1 cup couscous
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup toasted pine nuts
  • 1/4 cup golden raisins
Directions:
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