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FOOD

Taste of CYPRUS Here are two super tasty suppers that you will be asked to cook again and again! So simple to make but just so full of zinging flavours and spices.

CHICKEN TAGINE WITH PRESERVED LEMONS AND OLIVES I’m obsessed with preserved lemons – they add incredible zing to stews like this one. Serves 2 Ingredients 1 preserved lemon 50ml olive oil 1 tsp melted butter 2 garlic cloves, finely chopped 2.5cm piece of ginger, grated 1 tbsp ground coriander a pinch of saffron strands 1 cinnamon stick 500g whole chicken, cut into large chunks 1 red onion, finely chopped salt and freshly ground black pepper 10 green olives 2 tbsp parsley, finely chopped 1 small bunch of coriander, roughly chopped 1 tbsp marjoram, finely chopped couscous or crusty bread, to serve

If you make it then please add to your Instagram stories and tag me @toniabuxton as I LOVE seeing people make my dishes.

Method Cut the preserved lemon in half and separate the flesh from the peel. Set the peel aside and finely chop the flesh. Place the chopped lemon flesh in a casserole dish. Add the olive oil, melted butter, garlic, ginger, ground coriander, saffron, cinnamon stick and 250ml cold water and mix well. Add the chicken pieces to the casserole, having pierced them with a sharp knife so they absorb the spices. Mix all the ingredients together until the chicken pieces are coated in the marinade. Add the chopped onion and mix well.

Cover the casserole with a lid and sear the chicken pieces over a low heat for 15 minutes. Keep the lid on to keep the moisture in. Turn each piece of chicken over and add a little water, if necessary. After 10 minutes, add 250ml cold water. Increase the heat to medium, cover and bring to the boil. Cook, covered, for 30 minutes, checking the chicken occasionally and adding water if necessary. There should always be enough sauce at the bottom of the tagine so the meat doesn’t burn. Season, add the lemon peel and olives to the tagine and continue cooking, uncovered, for a few minutes, until the sauce slightly thickens. Sprinkle with chopped herbs and black pepper, and serve hot with couscous or crusty bread.

56 // Close Up Magazine

June 2021 – Dua Lipa NEW.indd 56

28/05/2021 12:04

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