Often dare something new: recipe for tagine with chicken legs, olives and lemon
And on the subject of "try something new", I have also brought a suitable recipe directly. I have not really had any interest in oriental cuisine. Sure, I like Ottolenghi, but with a tagine (or Tagine) I could never do anything. There are just too many flavors and tastes that are not mine, but I'm starting to get the taste.
I hated olives until about a year ago. I found it terrible and unbearable - meanwhile, green olives are my favorite snacks. I've always felt similar to avocado and rhubarb, but tastes change easily, in every way. And that's why I went to my first recipe Tajine and dared to chicken thighs with green olives and fresh lemon. And what can I say: it's awesome! Wonderfully spicy, tender, mild and simply delicious. I should try new things much more often and get involved in new flavors. Even if something goes wrong, sometimes there are real bangers.
Incidentally, I have this model here: Dust Tajine 20 cm * - for 1 to maximum 2 small portions it is optimal. In addition, I would always recommend a model with 28-34 cm diameter, because you just get more into it. Otherwise, the preparation is ingenious and the tagine even suitable for induction, thanks to cast iron floor. Here is exactly a large chicken thighs including olives, lemon and sauce fit. I split it only once in the middle to make better use of the space.
With couscous as a side dish, it was a great lunch for two. Incidentally, I took olives that were filled with paprika paste - that brought extra whistle. So just use your favorite variety - olives stuffed with almonds will be great here too.
Tagine with chicken legs, olives and lemon
for 1-2 servings
1-2 chicken legs
1 onion, peeled and finely diced
1 garlic clove, peeled and finely diced - 1/2 tsp turmeric - 1/2 tsp smoked paprika (Pimenton de la Vera - La Chinata *)
1 pinch of ground cumin and 1 pinch of ground coriander
1 untreated lemon
100 g green olives
150 g couscous
fine sea salt, freshly ground black pepper
Olive oil for frying and serving
chopped smooth parsley and/or fresh corian Serving
Serving lemon slices
Rub chicken thighs with a little salt and pepper.
Put the bottom of the tagine on the stove Heat medium temperature.
Add a little olive oil and heat, then add the onion cubes. Sauté for 2-3 minutes, then add the garlic and fry for a short time.
Slide the onion and garlic to the side and fry the chicken thighs.
Dust the turmeric, paprika, cumin and ground coriander, mix thoroughly and stir well Pour in 150 ml of water.
Put the lid on and put some cold water in the lid of the lid.
Turn the temperature down and cook the chicken thigh gently over low heat for about 20 minutes.
Meanwhile halve the lemon ,Possibly. add some water.
Season the couscous with salt and pepper and stir in about 1 tbsp olive oil.
Sprinkle the finished tagine with chopped parsley and/or with chopped cilantro and serve with fresh lemon slices. Add the couscous.
All links marked with * are Amazon affiliate links. It is a personal recommendation. Further information on the affiliate program can be found in the Impresssum.