I prepare almost every week an complete chicken, but I try to make differt each time. This is a special one because I normally don't like 'boiled' poultry, but with all the added flavours this chicken taste very juicy and tropical. We combined it with an simple bulgur with fresh herbs, a salade of tomato and cucumber and greek yoghurt with, tahini paste, coriander, sumak, lemon juice and olive oil.
The pickled lemons are really important for this chicken. I always have them in the closet, you can keep them for months and they give great taste to several Arabian dishes.
Pickled Lemons
- 12 lemons
- 10 ts salt.
Wash all the lemons and make 4 incisions in 10 lemons, but make sure they keep stucked together. Pull the lemons open and fill them with salt. Push all together in a clean jar. Wait for 4 days untill the peel becomes soft. Push all lemons back down and add fresh lemon juisce from the two lemons you kept aside.
Now wait for at least one month.
Rinse the salt off before using.
Chicken Tagine
- 1 chicken (1.3 kg)
- 3 garlic cloves, chopped
- handfull of coriander chopped
- lemon juice (1/2 lemon)
- 1 big onion, chopped
- safran
- 1 ts gingerpowder
- 1 ts black pepper
- 1 cinnamon stick
- 180 gr graan olives
- 1 pickled lemons in pieces
1. Mix lemon juice, corander, salt and garlic together, and fill the chicken with this mixture.
2. Mix olive oil, onion, safran, ginger and pepper and let the chicken marinate for at least 30 min.
3. Put the chicken in a big tagine and fill up with half water half chicken broth untill half of the chicken is underneath the water.(be carefull with the chicken broth, because the lemons will add some salt in the end) Add the cinnamon stock.
4. Boil the water, and let the chikcen simmer for 1 hour. Turn it now and then.
5. Take the chicken out of the water and let the water boil down a bit.
6. Add pickled lemons and olives to the chicken and baste the sauce over the chicken .
7. Put the chicken for 15 min. in a preheated oven of 150 °C
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