koko wrote:
> Made my first tagine meal and I think it's just the first of many,
> many more. I love the method and the results.
>
> If you are intersted, the step by step and photos are on my blog.
>
> http://www.kokoscornerblog.com/mycor...gine-meal.html
>
> or
> http://tinyurl.com/33kt5gt
>
>
> Here's the recipe I somewhat followed.
>
> @@@@@ Now You're Cooking! Export Format
>
> Chicken Tagine with preserved lemon, green olives, and thyme
>
> poultry, tagine/morocco
>
> 8-10 chicken thighs or 4 whole legs
> 1 tablespoon olive oil with a pat of butter
> 2 preserved lemons; cut into strips
> for the marinade
> 1 onion; grated
> 3 cloves garlic; crushed
> 1 1-inch piece of ginger; peeled and grated
> small bunch of cilantro; finely chopped
> pinch saffron threads
> juice of one lemon
> 1 teaspoon coarse sea salt
> 3-4 tablespoons olive oil
> sea salt and finely ground; black pepper
>
> In a bowl, mix together all the ingredients for the marinade. Put the
> chicken thighs or legs in a shallow dish and coat with the marinade
> rubbing it into the skin.
> Cover and chill in the refrigerator for 1-2 hours.
>
> Heat the olive oil with the butter in a tagine or heavy-based
> casserole dish. Remove the chicken pieces from the marinade and brown
> them in the oil. Pour over the marinade that is left in the dish and
> add enough water to come halfway up the sides of the chicken pieces.
> Bring the water to a boil, reduce the heat, cover with a lid, and
> simmer for about 45 minutes, turning the chicken from time to time.
>
> Add the preserved lemons, olives, and half the thyme to the tagine.
> Cover again and simmer for a further 15-20 minutes. Check seasoning
> and sprinkle the rest of the thyme over the top. Serve immediately
> from the tagine.
>
> Yield: 4 servings
>
>


Koko: It sounds really good except you'll note there's no thyme or
green olives in the ingredient list. (How much is "half the thyme"?)

gloria p


gloria p