Lemon & Saffron Chicken Tajine

 My husband got me a Tajine (conical topped vessel) for my birthday last year and we had used it all of 3 times. Last weekend, I figured it was time to say hello to it:) 

I wanted to bring in flavours that I had at this beautiful restaurant in Seville, Spain 2 years ago. If you have visited Seville, you will know that it has a confluence of cultures and flavours. I am fond of trying out new cuisines and I like to challenge my tastebuds with unfamiliar ingredients all the time so we did go on a culinary adventure of sorts during our visit. Anyways, this recipe is just my ode to the city. I can't wait to visit again when our restrictions are lifted and we all are vaccinated.  

Please note that if you don't have a tajine vessel, you can still make this dish using a deep vessel with a cover. 

Ingredients

500 grams boneless chicken breasts/ thighs. 

For the marination of chicken -

1 tablespoon olive oil

6 cloves Garlic pounded

1/2 inch peeled ginger pounded

7-8 strands of saffron pounded by a pestle

Salt to taste

1 teaspoon ground black pepper

1 teaspoon cumin powder

1/2 teaspoon  mild paprika powder/ flakes

For the sauce

2 big red onion cut into rings

1/2 inch cinnamon stick

1 cup chicken stock mixed  (with 1 tablespoon fresh lime juice if you can't access preserved lemon)

1  green bell pepper deseeded & cut into strips

6-7 black olives cut into half (throw away the pits)

4-5 green olives cut into half (throw away the pits) 

Salt to taste

1 preserved lemon 

Parsley to garnish

Method 

Marinate the chicken with the above mentioned marination ingredients and allow to rest for at least 3 hours in a refrigerator or in a cool dark place. 

In a non stick deep pan, add some olive oil and heat it.

Add the chicken pieces and fry them to seal them. 

Put them aside in a warm plate. 

Next put the onions and fry them for a minute. 

Switch off the heat. 

In a tajine vessel base, add olive oil, layer the onions at the bottom. Next add the chicken pieces, pop in the cinnamon stick.

Next, add the bell pepper strips and the olives.

Add the preserve lemon next. 

Pour the chicken stock next. 

I used dried parsley leaves on top as I was out of fresh parsley leaves. 

Cover the pan with the conical cover and allow to cook for 30 minutes on low so that the chicken cooks and stays tender. 

The advantage of using a tajine is that the meat stays tender and juicy. 

Once cooked, garnish with  fresh parsley leaves and serve hot with bread or couscous or quinoa.