Directions for: Chicken Tagine with Olives and Citron Confit
Ingredients
4 chicken legs, split at the thigh and skinned
Salt and pepper
2 onions, peeled and grated or sliced
3 clove garlic cloves, minced
Skins of 2 confit lemons, chopped
2 Tbsp olive oil
1 tsp ginger
tsp cumin
tsp coriander
2 pinch saffron
1 pinch tumeric
1 cup green olives with pits
A generous handful or two of fresh coriander leaves, roughly chopped
Directions
1. Put everything except the olives in a pot, add a couple of glasses of water, and cook until the chicken is done, 40 minutes to an hour, removing the lid is there is too much liquid so that some can evaporate. (The dish should be quite liquid, but its not a stew.) At the end of cooking, add the olives.
See more: French, Poultry, Main, Slow Cook, Chicken, Dinner
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