Welcome to Cook with Herbs

I just finished doing a demonstration of Cooking with Herbs. It was great fun. I was very surprised that the old fashioned recipe of Green Goddess salad dressing seemed to be the highlight.

I also did preserved lemons and people asked for my chicken tajine recipe. So here goes.

Tagine of Chicken and preserved Lemon

1 whole chicken, skin removed, cut into pieces

2 large onions, very finely chopped

one small handful of fresh cilantro, chopped*

one small handful of fresh parsley, chopped*

2 or 3 cloves of garlic, finely chopped or pressed

2 teaspoons ginger

1 teaspoon pepper

1 teaspoon turmeric

1/2 teaspoon salt

1 tin chick peas

1 preserved lemon, quartered and seeds removed

1/3 cup olive oil

1/4 cup water, approximately

Remove the flesh from the preserved lemon, and finely chop it. Add the chopped lemon flesh to a bowl along with the chicken, onion, garlic, cilantro, parsley, spices and mix well. If time allows, let the chicken marinate in the refrigerator for several hours or even overnight.

Fry chicken mixture in tagine with onions and olive oil. Add the water, cover and let stew for 30 minutes (longer if on the bone).

Add drained tin of chick peas, heat through.

Serve on a platter sprinkled with parsley and cilantro and flat bread or couscous.