Henderl Tagine with Preserved Lemons and Artichoke

Rating: 3.72 / 5.00 (39 Votes)

Total time: 5 min

Servings: 4.0 (servings)


Preserved lemons:


Heat the oven to 200 °C.

Rinse the fresh kitchen herbs, dry them and tie them with twine at the stems. Pluck off a few leaves and chop finely.

Toast the saffron threads briefly in a dry frying pan and then lightly crush them.

Drain the preserved lemons, cut them in half and separate the flesh from the peel in fillets. Cut the peel into narrow strips as well.

In a roasting pan, melt the butter, add the paprika, olive oil, ginger and pepper and roll the chicken pieces in it. Roast for a minute or two until the meat is well coated with the spices. Add clear soup, onion, saffron, coriander and parsley bundles. Cover the roaster and cook in the stove for fifty to fifty-five minutes until the meat is tender.

Lift the chicken pieces out of the roaster, place in a tagine or on a generously sized meat plate form and keep warm in the turned off stove.

Bring the sauce to a simmer in the roaster, add the artichoke hearts, the juice of one lemon and the lemon fillets. Heat gently for five to ten minutes, stirring, then stir in the lemon zest.

Arrange the pieces of chicken in the tagine or on the meat plate with the artichokes, form the sauce over them and garnish with the chopped herbs.

Pickled lemons.

Wash the lemons well, brush them, dry them and cut a 20 cent piece from both ends of each lemon. Place the lemon vertically on the surface and cut the fruit

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