https://www.copymethat.com/r/8OvEx8iQs/chicken-tagine-with-preserved-lemons-and/
7364759
3rnCM86
8OvEx8iQs
2024-04-26 05:38:49
Chicken Tagine with Preserved Lemons and Walnut Chermoula - Joanne Weir
loading...
You know how it is when you travel – you come home inspired by new ideas. In this episode, Joanne takes us on a Moroccan Detour. She makes Chicken Tagine with Tomatoes and Preserved Lemon, Walnut Charmoula, and Heirloom Black Rice, and she ends with a sparkling cocktail.
Servings: Serves 6
Servings: Serves 6
Ingredients
- subheading: CHICKEN:
- 2 pounds chicken breasts, skin and bone removed
- 1 tablespoon ground cumin
- Large pinch crushed red pepper flakes
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- ⅓ cup chopped fresh cilantro leaves and stems
- 1 clove garlic, minced
- 2 ½ cups canned diced tomatoes
- 1 green or red bell pepper, seeded and thinly sliced
- 1 ½ preserved lemons, pulp removed, peel thinly sliced
- subheading: WALNUT CHERMOULA:
- 1 ½ teaspoons cumin
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ¼ teaspoon cayenne
- 2 cloves garlic, minced
- ½ cup chopped fresh cilantro
- ½ cup chopped fresh flat leaf parsley
- 4 tablespoons lemon juice
- 4 tablespoons extra virgin olive oil
- Kosher salt and freshly ground pepper
- ¾ cup roasted and chopped walnuts
Steps
- subheading: CHICKEN:
- Cut the chicken breasts in half, diagonally.
- In a small bowl, mix together ¾ teaspoon salt, ¼ teaspoon pepper, cumin, red pepper flakes, lemon juice, olive oil, cilantro and garlic. Rub the chicken with the mixture. Let sit in the refrigerator covered for 1 hour.
- Combine the tomatoes with ½ teaspoons salt. Place half of the tomatoes, half of the bell pepper and half of the preserved lemons on the bottom of a tagine or heavy stewing pot. Place the chicken on top. Top with the bell peppers, then preserved lemons and tomatoes. Bring to a boil over high heat, reduce to the heat to medium low and simmer 20 minutes.
- To serve, spoon the chicken, vegetables and sauce into soup bowls and place a spoonful of the Walnut Chermoula onto the top.
- subheading: WALNUT CHERMOULA:
- In a blender or food processor, puree the cumin, paprika, turmeric, cayenne, garlic, cilantro, parsley, lemon juice, olive oil, ½ teaspoon salt and ¼ teaspoon pepper until smooth. Add the walnuts and set aside.
Notes
- Joanne served this with a wonderful black Rice (fine a source, follow package instructions) and a Sloe Gin Cocktail called a French 75 (Sloe Soul 75).