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Category: Entrée

Title: Tagine of Chicken with Preserved Lemon and Olives

Ingredients

Chicken

3 T olive oil
1 chicken, cut up
Salt & fresh ground pepper
1 large onion (1 pound), finely grated or minced
3 cloves garlic, minced
½ t crushed saffron
½ t dried ginger
1 c Handley Sauvignon Blanc
2 T cilantro, chopped
2 T flat-leaved parsley, chopped
Peel of 1 large preserved lemon, (recipe below) discard pulp and cut into strips
16 good quality olives, do not need to be pitted
2 T slivered almonds

Preserved Meyer Lemons

8 meyer lemons
Lemon juice
½ c kosher salt
Olive oil

Directions

Chicken

1. Wash and dry chicken, sprinkle with salt and pepper, and sauté in olive oil until golden brown.
2. Remove chicken from pan.
3. Add onions and garlic, sauté until softened, then stir in saffron and ginger.
4. Add wine and ½ cup of water.
5. Add chicken and cook for 40 minutes or until chicken is done. Add more water if the sauce gets too thick. If the sauce is too thin, take the chicken pieces out and reduce the sauce until thick and unctuous.
6. Place the chicken pieces on a platter, pour the sauce over the chicken.
7. Sprinkle with cilantro, parsley, olives, lemon strips, and almonds.

Serve over couscous or rice.

Preserved Meyer Lemons

1. Wash the lemons well, especially if they are commercial lemons.
2. Cut the lemons into 6-8 pieces.
3. Mix with the salt, then place into a quart jar. Push down to release some of the lemon juice. Cover with additional juice, if necessary.
4. Store in a cool, dry place for 1 week.
5. Open the jar, pour a thin layer of olive oil just covering the lemons, seal, and refrigerate.

The preserved lemons will keep for up to 6 months refrigerated.

 

Recipe provided by Handley Cellars, Philo, California.


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