I’m often convinced that Lisa and I are communicating on some other cooking channel that we don’t even realize. I love all the recipes she sends me and just wish I had more patience to cook them all! I was delighted to find that we both made a Moroccan Chicken with preserved lemons dish last Friday, although mine was the simplified “still feeling under the weather and resorting to a crock pot” version. Nevertheless, we were in some ways all eating together!
I happened to have preserved lemons on hand from ages ago when I (thankfully) had the forethought to make them, but I’ve also recently discovered that you can buy them! As Lisa says, the internet has everything.
I served my tagine over simple couscous made in leftover chicken stock, and making it took maybe 10-15 minutes max!
6 boneless skinless chicken breasts, chopped into large chunks
2 tablespoons flour
2 large onions, chopped
3-4 garlic cloves, chopped finely
1-2 tablespoon extra virgin olive oil
1 inch fresh gingerroot, finely chopped
6 ounces dried apricots
2 tablespoons tomato paste
2 (14 ounce) cans chopped tomatoes
2 (14 ounce) cans chickpeas
3 tablespoons honey
1/2 pint chicken stock
1 pinch saffron
1 teaspoon turmeric
4 teaspoons ras el hanout spice mix (or make up spice mix below)
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon cayenne pepper (optional)
salt and black pepper
chopped fresh coriander, to serve (Cilantro)
1 bag baby carrots
1 preserved lemon, chopped into small wedges
Adapted from Epicurious Easy Moroccan Chicken Tagine.