Saturday, December 11, 2010

20101211 Chicken Tangine

(SOURCE: Simply Bill by Bill Granger)

I learned something today - lemon juice brings out not only the highlights of your hair, but also the flavor of the spices in this dish. As my husband doesn't like olives, I first prepared his dish and then stirred in the sliced olives for myself. I don't know how to describe it but the green olives just made the sauce more "interesting" and flavorful.

8 chicken thighs
2 onions, chopped
4 garlic cloves, crushed
1tbsp grated fresh ginger
1tsp ground cumin
1tsp paprika
2 pinches saffron threads
115g sliced green olves
1 1/2 tbsp lemon juice
a dash of chilli powder

1. Put the chicken, onions, garlic, ginger, spices and 500ml of water in a saucepan and cover with a lid. Bring to the broil then reduce the heat to low. Simmer for 60 to 70 minutes, until the meat falls off the bone.
2. Increase the heat to high, remove the lid and cook for 15 to 20 minutes until the liquid has reduced by half. Stir through the olives and lemon juice.

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