Chicken Tagine with Preserved Lemons and Walnut Chermoula

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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• CourseMain Dish
• CuisineMoroccan

Chicken Tagine with Preserved Lemons and Walnut Chermoula Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseMain Dish CuisineMoroccan

Ingredients

• 1 lb chicken breasts skin and bone removed
• 1/2 tbsp ground cumin
• pinch crushed red pepper flakes
• 1 tbsp Lemon juice
• 1 tbsp extra virgin olive oil
• 3 tbsp chopped fresh cilantro leaves and stems
• 1/2 clove garlic minced
• 1-1/4 cup canned diced tomatoes
• 1/2 green or red bell pepper seeded and thinly sliced
• 3/4 preserved lemon pulp removed, peel thinly sliced

Walnut Chermoula

• 3/4 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp turmeric
• 1/8 tsp Cayenne
• 1 cloves garlic minced
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh flat leaf parsley
• 2 tbsp Lemon juice
• 2 tbsp extra virgin olive oil
• Kosher salt and freshly ground pepper
• 6 tbsp roasted and chopped walnuts

Servings:

Units:MetricUS Imperial

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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