A few of us attended a class at La Maison Arabe cooking school and learned how to make a delicious chicken tagine.





The knife I'm holding was VERY sharp!



We used the roasted peppers in our tomato salad.






The preserved lemons were my favorite part. I must learn how to make them!







Oh my! This dish was totally delicious! I was thrilled with my creation as were the other students. I can't wait to make it again at home.







We peeled oranges, cut them crosswise into pieces, then sprinkled cinnamon and powdered sugar all over them. They were refreshing and a perfect ending to our exotic luncheon.









Here is the chicken recipe:

Chicken Tagine with Preserved Lemon and Olives

Serves 2
Preparation time: 15 minutes
Cooking time: 80 minutes

Ingredients

400 grams of chicken cut in chunks
½ preserved lemon
½ red onion
a bunch of parsley and fresh coriander
1 clove garlic
½ tsp black pepper
1 tsp ginger powder
1 heaping tsp turmeric
pinch of saffron
2 tsp olive oil
1 tsp ghee
4 tbs water

Mode of cooking

Cut preserved lemon in half and separate flesh from peel. Reserve peel and chop flesh. Put chopped lemon in a tagine (or Dutch oven or creuset) add in finely chopped garlic, parsley and coriander finely chopped and all the spices. Then coat the chicken in the marinade and add in finely chopped onion.

On medium heat sear the tagine for about 20 minutes, turning the chicken over from time to time. You need to be close to tagine otherwise it'll stick. You can always add a little bit of water and keep searing. After 20 minutes of searing, add about ½ of a liter of cold water and simmer for 60 minutes. When chicken nicely browns and the sauce is thick add in lemon peel and 10 (more or less) olives and cook for another 5 minutes.

Bon appetite.