Authentic Chicken Tagine

Chicken Tagine

1 medium chicken(skinned and cut into quarters)

2 Small onions, diced

5 Cloves of garlic

9 tbsp Olive oil 1/4 Preserved lemon ( recipe to follow)

1tsp Ginger powder

1/4 tsp black pepper

1/4 tsp Zafroon, if you don't have it Halid will do for colouring

Salt to taste

Handful of chopped corriender

Handful of green olives

Method:

In a large saucepan put in the olive oil and diced onions. Fry the onions until then turn soft, then add the chicken and the spices. Now the whole thing is going to stick to the pain but thats fine, just add a small amount of water and mix together.

Once the water has been absorbed, and the chicken has been coated with colour and spices, add enough water to cover the chicken, now just pop the lid on the pan and leave to cook for about 40minutes. Warming don't stir as the chicken will fall of the bone once cooked.

After the 40minutes squeeze the preserved lemon and add it to the pan along with olives, and coriander. If the chicken still needs another 10-15 minute then pop the lid back on, however if the chicken is cooked then leave the lid off until the sauce reduces and thickens.

Once all the above is done, dish up and serve with bread of your choice. I personally like it with French baguette.

 Please leave your comments once you've tried this wonderful dish.

Me

I, a devoted wife and mother of 2 have a great passion for cooking, and not to mention baking. So a group of dear friends have put me up for a challenge which is to make my dream a reality, by starting this blog. To be quite honest, I think that this is the push that I have always needed.


I’ve always talked about how I would love to write a cook book and have my own patisserie, i have never materialised it.  I want the world to enjoy what my family and I do every night, at the same time to tells people the truth about Arab cooking as the recipes are authentic, and this is my mission and  my project.   Well as for the patisserie, it a dream and that I hope one day I can make a reality, but until then the plans will remain as a plans, until that day comes.


I remember as a child being with my grandmother (rest her soul), always pushing her in the kitchen to see what she was doing, she is my inspiration and the rock that I had.  The same goes for my mother she too was and is there and has always shown me the true meaning to cooking.  Its got to come from the heart, cooking is a passsion just like art.  You have to crave it to do it, this is how I look at it. 


Passion + the correct recipe = great food


My plan is to write a recipe a week, that is full of flavor and with a pinch of true aroma that speaks for the heart, which in return I hope that you and your loved ones will enjoy. Comments are extremely welcome.