Tagine with Chicken and Lemon

Ingredients

• Canned Lemons 2 pieces
• Poultry 1 piece
• Onion 2 pieces
• Garlic 3 cloves
• Cilantro 0 oz
• Parsley 0 oz
• Ginger 0 oz
• Red Long Chili Peppers 1 tablespoon
• Turmeric 1 tablespoon
• Salt ½ spoons
• Ghee 1 tablespoon
• Olives stuffed with lemon 5 oz

Step-by-Step Guide

Step 1

Cut the salted lemons into quarters, remove the pulp and chop it finely, and keep the peel.

Step 2

Chop the ginger and garlic.

Step 3

Chop the parsley and cilantro.

Step 4

Cut the onion into thin strips.

Step 5

Cut the chicken into large pieces and remove the skin.

Step 6

Marinate the chicken with the pulp of lemons, ginger, garlic, onion, half of the cilantro and parsley, turmeric, red pepper, salt, and clarified butter. Refrigerate for at least 3 hours.

Step 7

Pour olive oil into the tagine.

Step 8

Place the chicken skin-side down and spread the onions from the marinade around it.

Step 9

Layer the peels of salted lemons, sprinkle with olives, cilantro, and parsley. Pour in a quarter cup of water and cover with a lid. Place on medium heat; after about 20 minutes, the water in the tagine should begin to boil. Do not open the lid under any circumstances. If you do not hear the boiling, slightly increase the heat. Cook, without opening the lid, for 1.5 hours.

Step 10

When the time is up, remove the tagine from the heat and let it sit for another 15 minutes without opening it. Then serve.