I had a rotisserie chicken in the fridge and I wanted to do a cbutterole or some such. I found a recipe for tagine and since I had most of the ingredients I decided to try a quick stovetop version. I really loved the result despite not having one or two important ingredients. This tagine uses green olives and preserved lemons and is probably high in sodium. Mmmm, sodium. Chicken Tagine
# 1.5 lb chopped cooked chicken # 1-2 cup finely chopped onion # 1-2 cup finely chopped fresh cilantro (I used dried coriander) # 1-2 cup finely chopped flat-leaf parsley (I had none) # 2 garlic cloves, minced # 1 teaspoon ground cumin # 1 teaspoon ground ginger # 1 teaspoon sweet paprika # 1-2 teaspoon black pepper # 1-4 teaspoon saffron, crushed (I couldn't find it!) # 1-2 - 1 cup Greek green olives, such as lonian or Nafplion # About 3 Tablespoons minced preserved lemon, peel and all*
# Juice of 1 lemon
# Salt & black pepper
about chinese kimchi accidentsThe Origin of the Kimchi Accidents-- Korean Importers It has been a big hotspot in Korean media recently that excessive lead was detected in Chinese...
Sautee the onion and garlic in olive oil slowly for 3 minutes. Add all the spices and slowly sautee for 7-10 minutes.
Add the preserved lemon and combine.
Add the chicken pieces and the olives, and about a cup of water. Let simmer covered for 15 to 20 minutes.
Serve over brown rice or cous cous, with fresh lemon wedges on the side, garnished with fresh cilantro and parsley. Yowza!! easy recipe for preserved lemons:
