- 2 tablespoons extra virgin olive oil
- 1 medium onion (about 150g)
- finely grated 3 cloves garlic
- finely chopped 3/4 teaspoon ground ginger
- 1/2 teaspoon finely ground black pepper
- Good pinch of saffron threads 1/4 bunch fresh flat-leaf parsley (about 50g), most of bottom stems discarded, then finely chopped
- Sea salt 2 organic poussins
- 500g Chantenay or baby carrots, trimmed and brushed clean
- A few sprigs fresh coriander, most of bottom stems discarded, then finely chopped
- Juice of 1 lemon, or to taste
- 100g unpitted Kalamata olives
- 1/2 preserved lemon, peel only, sliced into thin julienne
- Moroccan Bread variation (page 12), to serve
Poussin Tagine with Carrots, Olives and Preserved Lemon by Anissa Helou
Anissa Helou
15th October 2018
Poussin Tagine with Carrots, Olives and Preserved Lemon by Anissa Helou
Poussin Tagine with Carrots, Olives and Preserved Lemon by Anissa Helou
Ingredients
Method
Put the olive oil, onion, garlic, spices, parsley and a little sea salt into a large pot.
Mix and spread over the bottom. Lay the poussins on their backs over the oil-parsley mixture.
Add 500ml water and bring to the boil over medium-high heat.
Reduce the heat to medium, cover and leave to bubble gently for 30 minutes, stirring occasionally to make sure the poussins are not sticking to the bottom of the pan.
Add the carrots, coriander (reserving some for garnish), lemon juice, olives and preserved lemon peel.
Reduce the heat to medium-low and simmer for about 15 minutes, or until both poussins and carrots are cooked and the sauce has thickened.
Transfer the poussins to a serving dish. If the sauce is still too liquid, increase the heat and bubble uncovered until it thickens and becomes somewhat silky.
Arrange the carrots and olives around the poussins and spoon the sauce all over. Garnish with the reserved chopped coriander and serve hot with Moroccan bread.
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