- 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.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
