Ingredients
1/4 cup olive oil
2 3 lb
1 pieces
1/2 tsp salt
1/4 tsp freshly ground pepper
2 small onions -- finely chopped
1/4 tsp ground ginger
1 3
1/4 tsp saffron threads -- crumbled
2 medium tomatoes, peeled -- seeded
1 and chopped
6 cloves garlic -- finely
1 chopped
1 cup fresh flat-leaf parsley --
1 finely chopped
1 cup fresh cilantro -- finely
1 chopped
3 preserved lemons
1/2 lb mediterranean brine-cured
1 olives -- calamata/picholine
1 chickens -- each cut in 6
1 stick cinnamon
Directions
Heat the oil in a large enameled cast-iron casserole. Season the
chicken pieces with the salt and pepper and add them to the casserole
along with the onion, ginger, cinnamon, and saffron. Cook over high
heat, turning the chicken occasionally, until browned all over, about
10 min. Add the tomatoes, garlic, parsley, cilantro and 2 c. of water
and bring to a boil. Reduce the heat to low, cover and simmer,
stirring occasionally, until the chicken is tender, about 1 hour.
(The recipe can be prepared up to this point up to 2 days ahead;
cover and refrigerate. Rewarm before continuing.)
Meanwhile, rinse the preserved lemons under running water; pat dry.
Separate the lemons into quarters. Discard the pulp from one of the
lemons and finely chop the peel. Reserve the quarters for garnish.
Transfer the chicken to a large plate. Strain the cooking liquid and
return it to the casserole. Boil over high heat until slightly
thickened, about 10 min. Add the chopped preserved lemon and the
olives and simmer over moderate heat for 2 min. Add the chicken
pieces and simmer until heated through.
Arrange the chicken pieces in a serving dish. Pour the sauce on top
and garnish with the lemon quarters.
Recipe By : Food & Wine - October 1995
From: Date: 05/28
Servings: 6 servings
Chicken Tagine With Olives & Preserved Lemo Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry
The History of Recipes
We are able to follow the history of meal recipes back into the far past, in truth as far into history as early Egypt, and quite possibly further than that. Interesting though that maybe, these, old cookbooks were just simple pictorial recipes for preparing food.
In fact, the most ancient recipe discovered, according to academics are a few clay tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. Later on, in Roman times around 25BC a man called Apicius assembled some documents showing how to cook the recipes prepared by the Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into appetizers, main meal and dessert, something that is very familiar to us today. He also recounts how the Roman chefs were skilled in the use of many different aromatic flavors, including some familiar names for example bay, rue and dill. Later on, there are a couple of books dating from the fourteenth century ; a cookery book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are unconnected to the indian food that appears on menues today, but rather recipes for the types of meals on the menues of the wealthy. Later on in the 1400s, the Crusaders brought back many new spices and herbs from the holy lands, including spices like basil and coriander. These new foods and tastes led to an eruption in recipe manuscripts, some of which still exist in private libraries. By the advent of the twentieth century, recipe publications were starting to become popular mostly due to better eduction, people having increased leisure time and having more disposable income. |
We hope you enjoy this Chicken Tagine With Olives & Preserved Lemo recipe.
