Chicken tagine with preserved lemon and green olives
Ingredients
- 1 chicken, cut into pieces
- 2 onions
- 4 cloves of garlic
- ½ bunch of flat-leaf parsley
- ½ bunch of coriander
- 1 lemon preserved in salt
- 1 teaspoon of ground cumin
- 1 teaspoon of ground ginger
- 1 tablespoon of turmeric powder
- 100 g of Languedoc Lucques olives PDO
- 3 courgettes
- Intense-flavoured olive oil
- Salt, pepper
Tip
Instructions
- Chop the flesh of the candied lemon (keep the peel) together with the garlic, herbs, spices and 3 tablespoons of olive oil. Mix with the chicken pieces and leave to marinate for at least 30 minutes.
- Heat 1 tablespoon of olive oil in a casserole dish and fry the chicken pieces with the sliced onions for 5 minutes. Cover with water until the chicken is half submerged and leave to cook for 30 minutes.
Add the green olives, the finely chopped lemon zest and the courgettes, cut into sticks. Leave to cook for a further 15 minutes.
Tip
For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.
If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence.
The PDO olive Lucques du Languedoc is a green olive characterised by subtle aromas of buttery avocado and, at times, even fresh hazelnut or freshly cut hay. Tender and melt-in-the-mouth, this olive is also mild. It is ideal for this recipe; however, if you do not have any, you can opt for olives de Nîmes PDO or olives cassées de la Vallée des Baux-de-Provence PDO.
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