Lemon Chicken & Potato Tagine – Beautiful tender tasty chicken
The Best Lemon Chicken Dish
This is recipe No. 2 Justin Capp from spring fair NEC - tasted & now made my ME!
This has to be the first time I have tried a recipe and steamed the chicken it was so tasty and I was lucky enough to cook more than I needed so I added to my salad at lunch the next day.
This dish is cooked in the traditional tagine style fused with Thai influences. The preparation of the marinade works really well with the traditional Moroccan lemon paste.
Ingredients:
2 Chicken breasts, preferably with skin and wing bone attached
6 cloves of garlic
20-30 white pepper corns (they must be white)
1 Coriander plant/bunch
Moroccan pickled lemon paste – (recipe on blog)
500g of new pototoes or small salad pototoes
Nam Pla (Thai Fish Sauce)
Small pack of green beans
1 whole fresh chilli of your choice.
METHOD
To make the marinade & this can be done 2 days before you need it, pound together in a pestle & mortar the white pepper corns with the garlic and the stalks of the coriander. Thin down with a few splashes of fish sauce. Add a dessert spoon of the Morrocan pickled lemon paste and generously coat the chicken breast all over in the paste. Cut the pototoes in to even sized wedges and lay in the bottom of the tagine or a large deep frying pan or a casserole dish. ( I will invest in a tagine but thats all I had in the kitchen! I cooked mine on top with a ring as I had a power cut and had to use gas!) Place the marinade chicken breasts on top and sprinkle with the green beans. Top with the chilli and add a small tea cup full of water. Cook in a low oven for an hour on gas mark 150-180 degrees C gas mark 2 or 3. Or cook gently on the oven top & this way the kitchen will be infused with the best aromas guaranteed.
I hope you enjoy this recipe and I would love your feedbacks please post on the blog. Trust me you will not be disappointed with cooking this its great with a salad or vegetables for a meal to impress your friends or as a midweek meal. Try it for Valentines!
February 10, 2011 | No Comments
