Now as far as I’m aware Melsy hasn’t yet tried this on her wee one, but she will soon. In the meantime I think it sounds amazing and am going to make it just as soon as I can get my mitts on some preserved lemons. I saw them in the supermarket the other day and rather wondered what to do with them, Couscous, of course, can be quite messy though so I tend to overcook Babybear’s to an inathentic clump.
1tsp oil
30g butter / marg
3lb chicken pieces (8) thighs &/or legs
2 onions grated
1tbsp garlic crushed
1tbsp ginger crushed
Pinch saffron
1/2 tsp ground cinnamon
1tsp chili flakes (optional if not into heat)
1 pint chicken
season with pepper no salt
55g stoned olives
Handful of dried apricots chopped (optional)
1 preserved lemon sliced
1 tbsp honey – to balance sharpness of lemons
To serve ; couscous made with veg stock and cooked softened onions/ raisins & chopped parsley.
preheat oven 180/ gas mrk 4
heat oil & add butter brown chicken
remove with slotted spoon and lay in a tagine or thick casserole
add onions to pan and fry slow and low till soft
add garlic , ginger, honey , apricots & spices
cook for 2 mins
add stock and bring to boil
season and then pour this over the chicken in the casserole/ tagine
cover and cook for 1 hr
remove from oven add olives , preserved lemons and cook for a further 15-30 depending on how caramelised you like things.
Serve with couscous.
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