Chicken, Fig and Preserved Lemon Tagine
Ingredients
- Ingredients
- 1 Roasted Chicken (approx 1.4 kg)
- salt
- 200 grams onions
- 4 garlic cloves
- 1 Lemon salt
- 2 Tbsps clarified butter
- 3 Tbsps olive oil
- 5 Saffron
- 1 Cinnamon stick
- 4 fresh Figs
- freshly ground peppers
- also
- Tagine (alternatively casserole with lid)
Preparation steps
Cut the chicken into 8 pieces and season with a little salt. Peel the onions and the garlic. Chop half the onion finely, cut the other half into rings. The garlic coarsely chop. Finely chop half of the preserved lemon, slice the remainder and set aside.
In a tajine-shape or a casserole dish, heat the butter and olive oil. Add the chopped onions and garlic and saute briefly. Add the chicken pieces and cook over high heat on all sides until golden brown, about 3 minutes. Add the saffron, cinnamon and the chopped preserved lemon to the pan. Pour in 350 ml (approximately 1 1/2 cups) of water, cover and cook over medium heat, stirring occasionally for 15 minutes stewing.
Stem the figs, halve and add to the pan. Place the preserved lemon slices and onion rings on top. Cover the tagine and simmer over medium heat until the chicken is cooked through, about 15 minutes. Remove the cinnamon stick, crush in a mortar and add to the pan. Serve immediately.
