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  KOSHER SPANISH RECIPES 

 

 
 
 
  KOSHER SPANISH RECIPES  
 

ANTONIO GARCÍA’s CHICKEN TANGINE with PRESERVED LEMON and OLIVES
(Spanish / Moroccan) (MEAT)

INGREDIENTS:   
· 1 Chicken, small (1–1.2 kg)
· 2 Tomatoes, 1 chopped, 1 sliced
· 2 Onions, 1 chopped, 1 sliced
· 2 Potatoes, large, cut into wedges
· 150 g Green Olives, pitted “KOSHER”
· 1 Coriander, bunch, chopped (check for infestation)
· 250 ml (1 cup) Water
· 1 Preserved Lemon, rind only, rinsed and cut into 6 or 8 wedges

CHERMOULA MARINADE:

· 2 Garlic Cloves, chopped
· ½ Preserved Lemon, rind only, rinsed and finely sliced
· 2 Onions, chopped
· ½ Red Chilli, small
· 1 Tbs. Paprika, sweet
· 1 Tbs. Cumin, ground cumin
· 2 Tbs. Coriander,chopped coriander
· 2 Tbs. Parsley, flat-leaf, chopped (check for infestation)
· 2 Bay Leaves, torn in half
· ½ tsp. Saffron threads, soaked in a little water (Spanish)
· 125 ml (½ cup) Olive Oil (Spanish)
· Salt

INSTRUCTIONS:

1. Combine the marinade ingredients in a food processor and blend until finely chopped and thoroughly combined.
2. Leave for 30 minutes before using (can be made up to 7 days in advance - store it in the refrigerator).
3. Wash and dry the chicken.
4. Cut out the backbone and trim off the wing tips and any excess fat.
5. Chop into pieces.
6. Place in a bowl and rub with half of the marinade.
7. Refrigerate for at least 2 hours or ideally overnight, it will allow the marinade to permeate the chicken.
8. Combine the chopped tomato and onion with a little more marinade and spread over the base of a tajine* (this will prevent the chicken from burning on the base).
9. Arrange the chicken pieces in the centre of the tajine.
10. Coat the potato wedges in a little more marinade and arrange around the chicken.
11. Top with the sliced onion.
12. Then the sliced tomato.
13. Push the olives into the gaps.
14. Combine the remaining marinade with the coriander and water and pour over the top.
15. Decorate with preserved lemon wedges.
16. Cover the tajine with the lid and cook over a very low heat on the stove for 45 minutes.
17. DON’T STIR OR LIFT THE LID during cooking.
18. Take the tajine to the table.
19. Serve with couscous and harissa.

*A tajine is a traditional Moroccan terracotta pot used to cook Moroccan stews consisting of a combination of meat or poultry and vegetables flavored with spices.

Source: Rabbi Alan Ira Silver

 
 
 
   
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