Pearl Barley Parsnip Preserved Lemon Tagine Food

PEARL BARLEY, PARSNIP & PRESERVED LEMON TAGINE

Steps:

• Heat the oil in a flameproof casserole dish. Add the onion and a pinch of salt, cook for 5 mins until beginning to colour and soften, then stir in the garlic and spices. Cook for a min more until fragrant, then add the sweet potato, parsnips, carrots, preserved lemon and pearl barley.
• Give everything a good mix and cook for a min or so until the veg and barley are coated in the spices. Pour in the stock and some seasoning, bring to the boil, then reduce the heat and simmer for 45 mins or until the veg and barley are tender.
• To make the dressing, mix the yogurt with the tahini, lemon juice and some seasoning, then add a splash of water to make it spoonable. Chop most of the mint and parsley leaves. Taste the stew for seasoning, then stir through the chopped herbs, olives and lemon juice. Can be frozen at this point; reheat very gently.
• Scatter over the pomegranate seeds and the remaining herbs to add colour and texture. Serve with tahini yogurt.

CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS

Steps:

• Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
• Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.
• Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.
• Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.