Baby Led Weaning

Growing healthy babies with healthy appetites

Melsy's Chicken Tagine with Preserved Lemons

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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