Chicken tagine

Another recipe for you to try out your preserved lemons and Balazu rose harissa paste

Ingredients

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• 1 large chicken, jointedand the parson's nose removed
• 2 tablespoons Belazu olive oil
• 1 onion, chopped
• salt and pepper
• 1 teaspoon ground ginger
• a good pinch of chilli powder or teaspoons Belazu Rose Harissa (optional)
• ¼ teaspoon saffron powder
• 500g shelled garden peas
• 2 tomatoes, peeled and chopped
• 1 Belazu preserved lemon or more, cut into pieces
• a dozen green olives

Method

1. Put the meat in a large pot with the oil, onion, salt and pepper, ginger and saffron. Cover with water and cook, covered, for 45 minutes to 1 hour until the meat is very tender and properly cooked, adding water to keep it covered in its sauce.
2. Add the peas, tomatoes, preserved lemon and olives and cook uncovered a few minutes longer, until the peas are tender and the sauce reduced. Serve.

(Tamarind & Saffron by Claudia Roden)

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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This recipe originated from the recipe section of Belazu.com

All Belazu products shown can be purchased online or obtained from their network of stockists:

Many thanks to Belazu for kindly giving Cookipedia permission to use the recipes from their website.

Belazu products used in this recipe

• Belazu Preserved Lemon
• Belazu Rose Harissa

See also

• Get chicken pieces the economical way, joint the chicken yourself
• Lamb tagine
• Chicken tagine
• Chicken tagine with chermoula
• Summer beef tagine
• Tajine bil hoot (Fish Tagine)
• Lamb and onion saffron tagine
• Spicy carrot and chickpea tagine
• Vegetable tagine with apricots and almonds
• Tajine zrodiya (Carrot and lamb tagine)
• Tajine karnoune bil limoun (Artichoke and lemon tagine)
• Pumpkin and green bean tagine
• Lamb tagine with tomatoes and peas

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