Lemon chicken

Name: Lemon chicken (Tajine kares)
Yield: Serves 4
Cuisine: Tunisian
Ingredients: ½ pumpkin, peeled, deseeded and diced; 2 large onions, peeled and finely chopped; 4 tsp caster sugar; handful of flat leaf parsley leaves, chopped, to garnish; 6 chicken breasts; salt and ground black pepper, to taste; 2 garlic cloves, peeled and finely chopped; ½ tbsp turmeric; 1 tsp tabel; 3–4 tbsp olive oil, plus extra for frying; 1 large unwaxed lemon, quartered

Tajine kares

Preparation info

Serves
4

Difficulty
Easy

Appears in

The North African Kitchen

By Fiona Dunlop

Published 2008

About

This is a quiet, surprisingly delicate dish compared with North Africa’s usual racy flights of flavours. The chicken can be replaced with cubed lamb, and in either case should be served with steamed couscous flavoured with finely chopped fresh mint or rose water.

Ingredients

3–4 tbsp olive oil, plus extra for frying
1 tsp tabel
½

Africa
Tunisia
La Goulette
Main course
Gluten-free
Mediterranean
North Africa

Method

Mix the olive oil with the tabel, turmeric, garlic, salt and pepper. Marinate the chicken breasts in this mixture for about 30 minutes.
Meanwhile, in a large saucepan, lightly fry the onion in a little olive oil, sprinkle with a little salt and, when turning golden, add the sugar. Stir until it dissolves. Add the pumpkin and lemon quarters, stirring cont