Chicken Tagine with Candied Lemon

Tajine de poulet au citron confit : instructions

• 1
  Finely chop the onions and garlic.
  Finely chop the cilantro and flat-leaf parsley, and set them aside in two separate bowls.
• 2
  Pour 1 tbsp of olive oil into the bottom of the tagine and sauté the chicken pieces over high heat for 5 minutes.
  Lower the heat, add the onions, chicken livers, and garlic.
  Continue cooking for 5 minutes, stirring occasionally.
• 3
  Add the lemon juice, cilantro, and spices, along with 30 cl of water.
  Season with salt and pepper.
  Cover and simmer over very low heat for 1 hour and 30 minutes.
  
  Check to make sure there is still liquid. Add a little hot water if necessary.
• 4
  Rinse the candied lemons and olives thoroughly under cold water.
  1) Cut one candied lemon into quarters and remove the pulp.
  Slice the peel into thin strips.
  Add the candied lemon peel and olives to the tagine and stir.
  
  2) Cut the other candied lemon into wedges and arrange them on top of the tagine.
• 5
  Cover and simmer for 10 minutes.
  The sauce should become creamy.
  
  The Chef's Tip

  If needed, add a chicken bouillon cube to thicken it.
• Seed preparation
  • 6
    While the tagine is cooking, prepare the couscous.
    Bring salted water to a boil.
    Place the couscous in a large bowl or mixing bowl and pour 2/3 of the boiling water over it.
    Cover, let it sit 3 minutes under a damp cloth.
    Fluff with a fork, then with your hands, to ensure the grains are well separated.
  • 7
    Bring the remaining water back to a boil, and repeat the process.
    Separate the kernels again, adding butter or olive oil to the corn and mixing it in with a fork or by hand.
    Cover the container and set aside.
• Service
  • 8
    Once the tagine is cooked, sprinkle with chopped flat-leaf parsley and serve with couscous.