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Chicken Tagine with Preserved Lemons, Olives and Couscous

Based on a recipe by Ghillie Basan
Vorbereitung 30 minutes
Garzeit 1 hour 5 minutes
Gesamt 2 hours 35 minutes
Portionen 4 servings
Tajine mit Hähnchen, eingelegten Zitronen und Oliven, dazu gebutterter Couscous

Zutaten

For the chicken tagine

  • 4 chicken breasts, ideally the same size
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 2 preserved lemons
  • 125 g green olives , pitted
  • 1.5 tsp thyme, dried

For the marinade

  • 1 onion
  • 3 garlic cloves
  • 1 piece ginger, thumb-sized
  • 0.5 bunch cilantro
  • 1 pinch saffron threads
  • 1 pinch sugar
  • 1 lemon
  • 1 tsp sea salt
  • 3 tbsp olive oil
  • salt, pepper

For the couscous

  • 350 g couscous
  • 0.5 tsp sea salt
  • 400 ml warm water
  • 2 tbsp olive oil
  • 2 tbsp butter
US - US

Nutrition per serving, approx.: 844 kcal53 g protein71 g carbs37 g fat7 g fiber
Estimates, calculated from the ingredients.

Zubereitung

For the marinade

  • Peel 1 onion and grate finely. Peel 1 piece ginger and grate it as well, and press 3 garlic cloves through a garlic press. Finely chop 0.5 bunch cilantro. Put everything in a large bowl.
  • Crumble 1 pinch saffron threads between your fingers. Squeeze the juice from 1 lemon. Add the saffron, lemon juice, 1 pinch sugar, 1 tsp sea salt and 3 tbsp olive oil to the onion mixture, stir and season with salt, pepper.
  • Place 4 chicken breasts in the marinade and rub it in well all over. Cover and let marinate in the fridge for 1–2 hours.

For the chicken tagine

  • Heat 1 tbsp olive oil and 1 tbsp butter in a tagine or a heavy Dutch oven. Take the chicken breasts out of the marinade and brown them on all sides. Pour in the remaining marinade and add enough water to cover the meat halfway. Bring to a boil, then cover and simmer gently over low heat for 45 minutes, turning the meat occasionally.
  • Cut 2 preserved lemons into pieces and add them to the meat along with 125 g green olives and half of 1.5 tsp thyme. Cover and cook for another 15–20 minutes. Season with salt and pepper and sprinkle the remaining thyme over the top.

For the couscous

  • In the meantime, put 350 g couscous in a bowl. Dissolve 0.5 tsp sea salt in 400 ml warm water, pour it over the couscous, cover and let it swell for about 10 minutes.
  • Drizzle 2 tbsp olive oil over it and fluff the couscous with a fork until there are no more lumps. Dot 2 tbsp butter on top in small flakes and fold in until melted.
  • Serve the tagine straight from the pot with the buttered couscous on the side.

Tipps

  • Instead of chicken breast, you can also use chicken thighs. They need about 10–15 minutes longer.
  • You can find preserved lemons at Middle Eastern grocery stores, well-stocked delis or online. They give the tagine its typical salty, tangy note.
  • A clay tagine is nice, but not a must: a heavy Dutch oven with a lid works just as well. We use a tagine by Staub.
  • Storage: The tagine keeps for 2 to 3 days in the fridge and for about 3 months in the freezer in portions.
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