Chicken tajine with candied lemons on Mother's Day

Method

1. 1

   Preparation of ingredients

2. 2

   Peel the onions and thinly slice them. Peel the garlic and chop it. Wash the zucchini, remove the extremities and cut them into sections or large half-rounds so that they keep a good hold during cooking. Cut the candied lemons into quarters, remove the pulp and seeds if necessary to keep mainly only the bark. Pick the flat parsley and the fresh coriander, reserving a part for the finish.

3. 3

   Seasoning of chicken

4. 4

   Place chicken pieces in a large dish or salad bowl. Add the sweet spices, ground ginger, turmeric, cinnamon, some chopped garlic and a handful of chopped parsley and coriander. Mix thoroughly to coat the meat. You can let sit for a few minutes while you prepare the cooking base, so that the flavors start to scent the chicken.

5. 5

   colouring of chicken

6. 6

   Melt the butter in a large pot or a tajine dish placed on medium heat. When the fat is hot, place the chicken pieces and brown them on several sides without burning them. Repeat if necessary to avoid overloading the container. This step brings taste and allows to get a more tasty meat in the final dish.

7. 7

   Cooking onions and garlic

8. 8

   Remove the chicken temporarily if necessary, then add the chopped onions to the casserole. Let them cook for a few minutes stirring regularly so that they become tender and slightly melted. Then add the remaining chopped garlic and mix well. The juices left by the chicken will mix with the onions and form a very fragrant base, essential to give the full depth of the tajine.

9. 9

   assembly of tajine

10. 10

    Place the chicken pieces in the casserole above the onion bed. Pour the chicken broth to generously moisten the preparation without completely drowning the ingredients. Add the candied lemon quarters, then the denoted green olives according to the quantity desired. Also share some of the fresh herbs. Gently mix or lightly shake the casserole in order to spread the flavors without damaging the pieces of chicken.

11. 11

    Chicken mijote

12. 12

    Cover the casserole and cook over low heat. The tajine must simmer quietly so that the chicken becomes tender and simmers with the scent of spices, herbs and candied lemon. Stir very gently once or twice during cooking, especially if the pieces are tight. Also check the liquid level and add a little water or broth if the sauce reduces too quickly.

13. 13

    Adding zucchini

14. 14

    When the chicken is already well started in its cooking, add the pieces of zucchini in the casserole. Mix gently to coat them with sauce without crushing them. Continue cooking to cover until they are tender but still in good shape. This addition during cooking prevents them from breaking and keeps a pleasant texture in the plate.

15. 15

    Reduction and finishing of sauce

16. 16

    At the end of cooking, remove the lid if the sauce feels too liquid and let it reduce for a few minutes over low heat. Taste and adjust seasoning if necessary. Add the rest of fresh coriander and flat parsley to bring a fresh vegetable note. The sauce must be fragrant, slightly smooth and well balanced between the salt of the olives, the acidulated lemon confit and the sweetness of the spices.

17. 17

    Dressage and service

18. 18

    Serve the warm tajine in a large convivial dish or directly in the cooking pot for a generous and family effect, perfect for Mother's Day. Place chicken pieces, zucchini, candied lemons and olives harmoniously, then table with sauce. Sprinkle with some fresh herbs just before serving. You can accompany with meal, bread or vegetables according to your desires.

Nutrition

calories

495

Indicative values from the source, for the original recipe.

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