Ingredients
2 tbsp warm water
1 pinch saffron threads -- see note
3 lb chicken -- cut into pieces
2 tbsp virgin olive oil
2 tsp margarine -- or butter
1 1/2 cup lowfat chicken broth
1 small onion
2 tsp garlic -- finely chopped
1 tsp fresh ginger -- finely
1 chopped
1 tsp salt -- or less
8 large black olives -- see note
1 lemon zest -- fine
1 julliened
1 lemon slices -- cut 1/4
1 thick
Directions
PREPARATION (15 minutes) - Place the water in a small bowl, add the
saffron and soak for 10 minutes. - Remove the skin from the SIX
chicken pieces (no wings in the photo!)
COOKING (1 hour) - Place the chicken, oil, margarine, broth,
onion, garlic, ginger and salt in a large saucepan, cover and bring
to a boil over medium-high heat. Reduce the heat to low and cook,
occasionally spooning the liquid over the chicken, until it is cooked
through and the juices run clear when the chicken is tested with a
skewer, about 40 to 45 minutes. Remove the onion and discard. - Add
the olives (see note) and lemon zest to the saucepan and simmer,
uncovered, for an additionl 5 minutes. - Place the chicken in a deep
serving dish, pour the cooking juices on top and garnish with the
fresh lemon slices; OR arrange the chicken over a bed of plain
couscous. ( approx. 219 Cal | 9 g fat )
Recipe By : World's Finest: Chicken (1996)
Servings: 6 servings
Chicken Tagine With Lemons Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry
The History of Recipes
Academics have proved the existance of recipes way back into distant history, at least as far as the Egypt of the Pharoahs, and possibly even further than that. In practice though, these, old cookbooks were just basic pictorial instructions for preparing food.
Fascinatingly, the oldest recipe in existence, according to experts in ancient history are some ancient tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. As our culinary historical trip moves on a few more years there were two interesting books published in the 14th Century ; a book titled `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these books are nothing to do with the indian food that is popular today, but rather accounts of the types of meals on the menus of the rich people of that period. Over the following few hundred years, the upper-class families of Wesstern Europe competed with each other to serve the most extravagent banquests, and as a consequence, cooks and their recipe collections increased in prestige. However, it wasn`t until the 1800s that haute cuisine and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, trying out, and publishing the recipes of their peers. By the arrival of the 20th century, cookery publications were in high demand, as a result of more people being able to read, people having more free time and a general increase in wealth. |
We hope you enjoy this Chicken Tagine With Lemons recipe.
