Preserved Lemon 750g

Moroccan Chicken Tagine with Preserved Lemons & Olives

Serves: 4
Preparation Time: 15 minutes
Cooking Time: 1 hour

Ingredients:

• 4 chicken thighs (bone-in, skin removed)
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground ginger
• ½ tsp cinnamon
• 1 preserved lemon, rind finely chopped
• 100g green olives
• 500ml chicken stock
• 1 tbsp honey
• 1 small bunch of fresh coriander, chopped
• Salt & pepper to taste

Method:

1. Heat the olive oil in a large pan and sauté the onion until soft. Add the garlic and spices, stirring for 1-2 minutes until fragrant.
2. Add the chicken thighs, browning them on both sides.
3. Pour in the chicken stock and stir in the preserved lemon, olives, and honey.
4. Cover and simmer for 45 minutes, until the chicken is tender and the sauce is slightly reduced.
5. Season with salt and pepper, garnish with fresh coriander, and serve with couscous or crusty bread.

2. Preserved Lemon & Herb Couscous

Serves: 4
Preparation Time: 10 minutes
Cooking Time: 5 minutes

Ingredients:

• 200g couscous
• 250ml boiling vegetable stock
• 1 tbsp olive oil
• 1 preserved lemon, rind finely chopped
• 1 small bunch fresh parsley, chopped
• 1 small bunch fresh mint, chopped
• ½ tsp ground cumin
• ½ tsp ground paprika
• 2 tbsp toasted almonds (optional)
• Salt & pepper to taste

Method:

1. Place the couscous in a bowl and pour over the boiling vegetable stock. Cover and leave for 5 minutes until absorbed.
2. Fluff the couscous with a fork and stir in the olive oil, preserved lemon rind, herbs, and spices.
3. Season with salt and pepper, then sprinkle with toasted almonds if using.
4. Serve warm or at room temperature as a side dish with grilled meats, fish, or roasted vegetables.