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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER SPANISH RECIPES |
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ANTONIO GARCÍA’s
CHICKEN TANGINE with PRESERVED LEMON and OLIVES
(Spanish / Moroccan) (MEAT)
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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
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INSTRUCTIONS:
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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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KOSHER DELIGHT MAGAZINE
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