Thanks to Stephen Gill from Patly Hill for this yummy recipe. Just a warning: Stephen says preserved lemons can be overpowering, so take care not to add too much. Patly Hill Preserved Lemons are prepared in Clare using local ingredients and are available at Wild Saffron.
175g of dried chick peas
10 chicken thighs (leave the bone in)
1 large onion
1 stick of celery
5 cloves of garlic
3 tablespoons of Patly Hill olive oil
2 carrots, finely chopped
1 tablespoon of plain flour
1/2 teaspoon of ground cinnamon
1 teaspoon of ground turmeric
1 teaspoon of ground cumin
1.5 tablespoons of roughly chopped Patly Hill Preserved lemons (rinsed and pith removed)
400ml white wine
300ml chicken stock
Fresh coriander as optional garnish
Firstly, soak and cook the chick peas. This takes a bit of forward planning, as the dried chick peas need soaking in water for 24 hours in the fridge, and simmering in clean salted water for at least 2 hours in a covered pan. Canned chick peas are an acceptable substitute for freshly prepared, but they simply won’t be as good!
Roughly chop the onion, celery and garlic and then finish in a food processor. You want some texture left, not a fine paste.
Heat the oil in a clay tagine (if you do not have a tagine, a heavy based pot with a well fitted lid is fine) and brown off the chicken pieces. You can choose whether to leave the skin on or not. Once the chicken is browned, remove from the tagine and set aside.
Now add the onion mix to the pot and cook until soft. Add the carrots and cook for a further 5 minutes.
Mix the dried spices and flour and add to the pot, stirring through. Return the chicken to the tagine, along with the chick peas, preserved lemon and the wine & stock.
Cover and cook on a low heat for 1 hour. Season to taste before serving.
Serve garnished generously with fresh coriander, along with cous cous with roasted pine nuts, and flat bread.