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Alright, don’t linger, let’s plan this chicken or lamb tagine with lemon menu with 18 components which are undoubtedly easy to have, and we have to process them at the very least through 12 methods. You should expend a while on this, so the resulting food could be perfect.

Ingredients Chicken Or lamb tagine with lemon:

1. Get 1/2 tsp - saffron threads
2. Prepare 300 ml for Chicken stock, warm
3. Provide 3 - onions sliced
4. Make ready 1 tsp of (heaped) dried ginger
5. Provide 1 tsp (heaped) sweet paprika
6. You need 1 tsp for (heaped) ground cumin
7. Make ready 1 tsp (heaped) turmeric
8. Need 1 tsp - (heaped of cinnamon)
9. Make ready 1 tsp for ground black pepper
10. Get 3 cloves garlic diced
11. Prepare 6 of large carrots cut into batons
12. You need handful for Black olives and
13. Make ready 900 grams - chicken thighs or breast chopped into large chunks OR DICED LAMB TOO
14. You need 3 of baking potatoes chopped into wedges
15. Provide handful coriander and parsley finely chopped
16. Provide 3 - Preserved lemons small (you can get them from large supermarkets in the special ingredients aisle). (You can use strands of a lemon rind if you can't get them)
17. You need 2 tbsp light olive oil
18. Require to taste Salt

Chicken Or lamb tagine with lemon how to cook:

1. Chop the onion, add heat to the tagine or casserole dish, pour in the oil and start to gently fry the onions.
3. Whilst they are softening prep the garlic, then add to the pot and stir.
4. Whilst the garlic and onions are browning, prep the carrots and potatoes, keep an eye that the onion mixture isn’t burning.
5. Once the onions have browned add the spices to heat through.
6. Then add the chicken and stir.
7. Next add in the carrots and potatoes in layers.
8. Pour in the stock add a good pinch of salt make sure everything is sitting in the stock.
9. Chop the lemon and add.
10. Add some olives and place on the lid, leave it on a low heat so it simmers away, it will take at least 1 hour 15 minutes to cook check the veggies are cooked through. (lamb will take 2 hours) My tagine doesn’t have a hole to release the steam so I place a palate knife under the lid so some of the steam releases!
11. Once cooked I pop it under the grill to give it some colour but this is totally optional! Serve and enjoy! Once it’s ready sprinkle with chopped herbs. It’s delicious with crusty bread or couscous!

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