Chicken Tagine with Preserved Lemons and Walnut Chermoula

April 3, 2016 Recipes  No comments

My Saturday morning routine is to may breakfast and enjoy it with my wife.  Then I retire to my cave and answer emails while watching cooking shows.  Some of my favorites are

  • America’s Test Kitchen
  • New Scandinavian Cooking
  • Good Eats
  • Jacques Pépin

I have recently found the show “Joanne Weir Gets Fresh“.  This recipe for Chicken Tagine with Preserved Lemons and Walnut Chermoula aired today was this one and I had to try it.

I cut the recipe down for smaller servings as it is usually only my wife and I eating.

The bad news is that her recipe for Preserved Lemons takes a month to prepare.  The good news is that she showed how to make them in a hurry.  If you don’t have the patience to wait for a month, try this recipe.

Chicken Tagine with Preserved Lemons and Walnut Chermoula
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Chicken Tagine with Preserved Lemons and Walnut Chermoula
Votes: 0
Rating: 0
You:
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Print Recipe
Ingredients
Servings:
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Instructions
  1. Cut the chicken breasts in half, diagonally.
  2. In a small bowl, mix together 3/4 teaspoon salt, 1/4 teaspoon pepper, cumin, red pepper flakes, lemon juice, olive oil, cilantro and garlic.
  3. Rub the chicken with the mixture. Let sit in the refrigerator covered for 1 hour.
  4. Combine the tomatoes with ½ teaspoons salt.
  5. Place half of the tomatoes, half of the bell pepper and half of the preserved lemons on the bottom of a tagine or heavy stewing pot.
  6. Place the chicken on top.
  7. Top with the bell peppers, then preserved lemons and tomatoes.
  8. Bring to a boil over high heat, reduce to the heat to medium low and simmer 20 minutes.
  9. To serve, spoon the chicken, vegetables and sauce into soup bowls and place a spoonful of the Walnut Chermoula onto the top.
Walnut Chermoula
  1. In a blender or food processor, puree the cumin, paprika, turmeric, cayenne, garlic, cilantro, parsley, lemon juice, olive oil, ½ teaspoon salt and ¼ teaspoon pepper until smooth.
  2. Add the walnuts and set aside.
Serving
  1. Plate the chicken alongside some cauliflower rice with a bit of chermoula on the side.
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