Levantine
Fried Chicken Tagine
| Category: | Meat & Seafood |
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Notes
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Ingredients
| Chicken (breast and leg) | ||
| Onion, grated or chopped | ||
| Garlic clove, crushed | ||
| Saffron | ||
| Ginger ground | ||
| Olive oil | ||
| Salt | ||
| Black pepper | ||
| Lemon juice | ||
| Coriander, chopped | ||
| Parsley, chopped | ||
| Lemon preserved quarters | ||
| Green olive, pitted | ||
| Rice Basmati |
Preparation
- Heat olive oil in a casserole, sauté onion, garlic and ginger.
- Put chicken pieces, saffron thread and season them.
- Add water (Approx.100 ml) and cook it.
- Once chicken is cooked remove and keep it aside.
- In the same pan add lemon juice, chopped coriander and parsley.
- Once sauce consistency is little thick add chicken pieces back in the pot.
- Add preserved lemon, green olives and season to finish.
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