POULET AUX TOMATES ET CITRONS CONFITS- HOTEL TAROUDANT

                                                             TASTE OF MOROCCO

This is a great recipe for the best Chicken Tagine, you watched me in the market buying the chicken now im going to serve it up for you!
Daniele

       1 small roasting ( broiler fryer) chicken, cut into 6 serving portions(breast resered for another use)

       1 spanish onion, peeled and coarsely grated

       1-2 cloves garlic, peeled and finely chopped

       1/4 teaspoon each powdered saffron and sweet red pepper

       1/8 teaspoon each hot red pepper and powdered cumin

       salt and freshly ground black pepper

      4 tablespoons butter

      4 tablespoon olive oil

      1 preserved lemon, peel only, cut into 6 segments

      3 large, ripe tomatoes, skinned, seeded and halved

      light chicken stock (broth)

      1 tablespoon chopped fresh green coriander

1. Season chicken pieces generously with onion, garlic and spices, with salt and black pepper to taste, rubbing mixture well into chicken pieces. Add 6 tablespoon water, mix well and leave to marinate for at least 2 hours, or overnight.

2. Melt butter and olive oil in a large frying pan and saute chicken pieces until golden.

3. Add lemon peel segments and tomato halves and enough light chicken stock to cover, and simmer gently for 1 hour, or until chicken is tender.

4. Transfer meat and vegetables to a tagine and keep warm. Reduce sauce over a high heat until half its orginal volume. Just before serving pour sauce over chicken and garnish with chopped parsly and fresh coriander.

Serves 2-3