22 May, 2012
For my birthday my brother gave me a gift voucher which I used to purchase a tangine. It’s getting cooler now so a great time to use it. A couple of months ago I made some Preserved Lemons, using salt to preserve them over a period of a month. They look and smell amazing, but they are very salty, so I can only use a small amount at a time.
I made a chicken tangine over the weekend, using Jamie Oliver’s recipe as a base. I marinated chicken thighs in a mixture of ginger, corriander seeds, cumin, salt, pepper and olive oil for a little while. Then added to the tangine shallots, celery, fresh lime and a quarter of a preserved lemon, mixed olives, some fennel seeds, and added chicken stock. I had it in the oven at 180 degrees for about 2 hours until the chicken was falling apart.