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Morocco : Chicken Tagine with olives and pickled lemons
More by user: fwitcher
Created: 30th Jun 2009
Modified: 30th Jun 2009
The Africa News Cookbook
30 minutes

You must plan the dish far enough ahead of time to have the pickled lemons ready.
  • 1 2-lb. stewing chicken
  • 1/2 tsp. salt
  • 1 tsp. fresh ginger, grated
  • 1 clove garlic , crushed
  • 4 tblsp. olive oil
  • 1/4 tsp. saffron
  • 1 tblsp. butter
  • 10 olives
  • 1 or 2 pickled lemons

Salt the chicken and put it in a covered stewing pan, together with all the other ingredients except the olives and pickled lemons. Add about 1 1/2 cups water and cooking over medium heat, turning the chicken from time to time to baste it with sauce. When the chicken is tender, add the lemons and the olives. Cook slowly for another 10-15 minutes, stirring occasionally, the sauce should be rather thick.

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