Preparation 30 minutes Cooking 1 hour Total time 1 hour 30 minutes
- INGREDIENTS
- 1/2 teaspoon saffron threads
- 1 teaspoon ground ginger
- 1/2 teaspoon turmeric
- 1/2 teaspoon of cumin
- 1/4 teaspoon of cinnamon
- 1/4 teaspoon of harissa
- 1 tablespoon coarse salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup (120 ml) extra-virgin olive oil
- 1/2 cup (120 ml) canola oil
- 1 (3 1/2-pound/1.7 kg) whole chicken
- 1 large yellow onion
- 1/2 cauliflower
- 1 green pepper
- 1 red pepper
- 1/2 preserved lemon, slice thin
- PREPARATION
- Combine the saffron, ginger, salt, pepper, harissa, olive oil, and canola oil in a large bowl. Sit 1/4 of the marinade for the veggies on separate bowl.
- Clean and thoroughly wash the chicken, then cut it into 8 pieces.
-
Add 3/4 of the marinade to the chicken, massaging the marinade into the chicken.
- Open the tagine and lay the chicken on the bottom. Arrange the onion over the chicken.
- Lay the cauliflower, red bell pepper and green pepper with rest of the marinade over the chicken and onion.
-
Cook on very low heat for 1 hour. Check at the 30-minute mark to ensure the bottom is not dry. Add another 1/2 cup (120 ml) water if necessary.
- In the last 5 minutes of cooking, add the preserved lemon.
