Chicken Preserved Lemon Tagine Food

TAGINE OF CHICKEN, PRESERVED LEMON, & OLIVES

Tagine of Chicken, Preserved Lemon, & Olives image

Iv'e been craving this since going to DC to meet others from zaar.We went to a place called the taste of Morocco. I found this recipe on line. Serve chicken, covered with sauce, over Couscous or Rice. Have Green Tea with Mint with or after the meal. This Tagine -- the word, also spelled Tajine, refers both to the cooking pot as well as a stew cooked in it -- is one of dozens of classic tagines prepared in Northern Africa, especially Morocco. The tagine consists of two parts: a round pot (traditionally clay), and a conical cover with a small hole which allows some steam to escape. A large dutch oven or something similar can also be used. Check out "the right place for Tagines": www.tagines.com.http://www.congocookbook.com/c0096.html

Provided by Rita1652

Categories Stew

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

2 -4 cloves garlic, minced
olive oil, for pan-frying chicken and mixing marinade (or any oil)
1 -2 chicken, cut into serving sized pieces (or similar amount of chicken breasts)
1/4 teaspoon black pepper
1/4 teaspoon ground ginger
1 pinch saffron
1 teaspoon cumin (optional)
1 teaspoon turmeric (optional)
1 cinnamon sticks or 3 -5 pinches ground cinnamon (optional)
1 teaspoon coriander (optional)
2 onions, finely chopped
2 cups chicken broth or 2 cups chicken stock (or water)
1 cup green olives
2 preserved lemons, cut into slices (see recipe I have posted)
salt, to taste

Steps:

Mix the garlic, some black pepper, and a spoonful of oil.
Rub the chicken with the mixture and set aside for a few hours or overnight.
Heat the oil in a large dutch oven (or tagine cooking pot, if you have one).
Fry the chicken until all sides begin to brown.
Add spices.
(The black pepper, ginger, and saffron are most typical. If you have no saffron, consider one or two of the optional spices, which can be added according to you liking.) Add onions.
Stir-fry over high heat for a few minutes.
Add chicken broth, stock, or water.
Bring to broil.
Reduce heat.
Cover, but leave a crack for steam to escape.
Simmer over low heat for thirty minutes or more.
Add olives and preserved lemons.
Add salt and adjust seasoning.
Continue to simmer.
Remove chicken and set aside.
If necessary, bring sauce to boil, stirring continuously, until thickened.

CHICKEN TAGINE WITH GREEN OLIVES AND PRESERVED LEMON

Chicken Tagine with Green Olives and Preserved Lemon image

Provided by Tyler Florence

Categories main-dish

Yield 4 to 6 servings

Number Of Ingredients 29

Ingredients

1 cinnamon stick
1 teaspoon whole black peppercorns
1 teaspoon cumin seeds
1 teaspoon sweet or hot paprika
1 teaspoon red pepper flakes
1/4 teaspoon whole cloves
3 tablespoons extra-virgin olive oil, plus more for frying
4 cloves garlic, sliced
1 teaspoon chopped fresh ginger
1 handful fresh cilantro leaves, chopped
2 bay leaves
1 large pinch saffron
1 (3 1/2 to 4 pound) free-range chicken, cut into 10 pieces
Kosher salt and freshly ground black pepper
1 medium onion, coarsely chopped
1 preserved lemon, recipe follows
1/2 cup cracked green olives
1 cup chicken stock
Couscous with Apricots, recipe follows
6 to 8 lemons, unwaxed
2 cups kosher salt
1 1/2 cups couscous
2 cups hot chicken stock
10 dried apricots, chopped
2 scallions, sliced thin, green parts only
1 orange, juiced
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley leaves, for garnish

Steps:

In a skillet over medium heat, toast the cinnamon, peppercorns, cumin, paprika, red pepper flakes, and cloves until they start to smoke. Remove from the heat and grind in a spice grinder.
In a bowl large enough to accommodate the chicken, add the oil, spice mix, garlic, ginger, cilantro, bay leaves and saffron. Mix to a paste. Add chicken, rubbing the marinade over all the pieces. Cover and refrigerate for 2 hours or overnight.
Remove the chicken from the marinade and reserve marinade. Pat chicken dry and season with salt and pepper. In a tagine or large casserole over medium high heat add 2 tablespoons olive oil. Put in chicken pieces and lightly brown on both sides, about 5 minutes. Add onions and cook until just starting to brown, about 3 minutes. Rinse preserved lemon well. Scoop out flesh and discard; cut peel into strips and add to pan. Add reserved marinade, olives, and chicken stock. Cover tightly and cook over medium low heat for 30 to 35 minutes, or until chicken is cooked through. Remove bay leaf and discard. Taste juices and adjust seasoning. Place chicken on a warm platter. Spoon juices with the preserved lemon, olives, and onions over chicken and serve accompanied by Couscous with Apricots.
Wash lemons well and dry them. Cut 4 lemons into quarters from the top, being careful not to cut all the way through. Pack salt generously into the cuts and place lemon into a sterilized glass pint jar. Continue procedure, packing the lemons into the jar as tightly as possible. Squeeze juice from remaining lemons. Add another 2 tablespoons of salt to the jar and top off with the lemon juice, make sure the lemons are completely covered. Close the jar with a non-metallic lid and set aside in a cool, dark place or the refrigerator for one month. Preserved lemons will keep for 1 year. Refrigerate after opening.
Yield: about 4 lemons
Prep Time: 20 minutes
Cook Time: none
Inactive Prep Time: 1 month
Put the couscous in a medium bowl; pour the hot stock over it and stir to combine. Cover and let sit for 10 to 15 minutes. Uncover and fluff with a fork. Add the apricots, scallions, and orange juice; drizzle with olive oil and season with salt and pepper. Toss gently to combine. Garnish with chopped parsley.
Yield: 4 to 6 servings
Prep Time: 10 minutes
Inactive Prep Time: 15 minutes

PRESERVED LEMON CHICKEN TAGINE FOR THE TAGINE!

Preserved Lemon Chicken Tagine for the Tagine! image

This tagine dish is to be cooked in a traditional tagine. Cooking times may vary slightly depending on size of tagine used and where it is being used. The preserved lemon adds a subtle flavour to the tagine but is not the predominent flavour...

Provided by Um Safia

Categories Stew

Time 3h20m

Yield 6 fairly large portions, 6 serving(s)

Number Of Ingredients 18

Ingredients

6 skinless chicken thighs (large) or 6 chicken breasts (chopped into large cubes)
5 garlic cloves, minced
2 large onions, roughly chopped
4 cups chopped tomatoes, fresh or 4 cups canned tomatoes
3 cups chickpeas (tinned not dried)
1 inch piece fresh gingerroot, minced
5 ounces dried apricots
2 tablespoons tomato puree
3 tablespoons good quality honey
1 pint boiling water
1 chicken stock cube, Maggi
1/4 teaspoon saffron strand, crumbled
4 teaspoons ras el hanout spice mix
salt
1 small preserved lemon
1 tablespoon best quality olive oil
fresh ground black pepper
1/2 cup fresh coriander, chopped to serve

Steps:

Put the olive oil in the bottom of the tagine and gently colour the onion and minced garlic. Add the chicken pieces and seal well.
In a large jug mix 1/2 pint of boiling water with 1 chicken cube and set aside.
To the tagine add the ginger, ras el hanout, saffron, tomato puree and honey. Mix well.
Add the chopped tomatoes, chick peas, stock and the apricots to the tagine and season well with salt and pepper to taste. Mix well with a wooden spoon and cover with tagine lid.
Cook on a low heat for 2 hours. Remove the lid and add preserved lemon - rinse lemon well under cold tap. Remove and discard half of the flesh and finely slice the remaining flesh and peel. Add this to the tagine before replacing the lid and cook for a further 30 - 45 minutes or until the sauce is thick and well flavoured and chicken is ready to fall apart!
(Add a little stock or water to the sauce if it seems a little dry or too thick. Cook a little longer of not thick enough or the chicken is not at falling point.).
Finally serve in the tagine base dish with fresh coriander sprinkle dover the top. Serve with fresh baked bread or steamed cous cous.

Nutrition Facts : Calories 387.1, Fat 6.8, SaturatedFat 1.2, Cholesterol 57.4, Sodium 624.7, Carbohydrate 62.7, Fiber 9.4, Sugar 27.5, Protein 22.3

CHICKEN TAGINE WITH PRESERVED LEMON AND POTATOES

Chicken Tagine With Preserved Lemon and Potatoes image

A tagine is the Moroccan equivalent of a stew, usually fragrant with spices and often piquant with preserved lemon. The name also refers to the earthenware dish with a conical-shaped lid that the dish is usually cooked in but you can cook this in a pan on the stove top also, you will have more evaporation than with a tagine, so add the other 1/2 cup of water if you need it

Provided by Tea Jenny

Categories Stew

Time 45m

Yield 4 , 4 serving(s)

Number Of Ingredients 14

Ingredients

4 chicken breasts, each cut in two
2 tablespoons olive oil
2 brown onions, cut into quarters
juice lemon
2 garlic cloves, crushed
1 teaspoon saffron thread
1 teaspoon ground turmeric
3 pieces preserved lemon rind, rinsed, 2 diced, 1 cut into thin strips
1 bunch coriander, freshly chopped
1 cup chopped flat leaf parsley
salt & freshly ground black pepper
4 potatoes
1 1/2 cups water
crusty bread, to serve

Steps:

Pat the chicken pieces dry with paper towel. Heat the oil in a large fry pan over medium high heat and brown the chicken pieces on all sides. Remove and set aside.
Add the onion, lemon juice, garlic, saffron, turmeric, diced preserved lemon and a cup of water to the pan keeping the other half cup to one side and add it if you think it is to dry. Bring to a boil and add the coriander, parsley and some salt and pepper. Stir, then add the browned chicken pieces and cut the potatoes into quarters and add to the pan, spooning the sauce over as you lay them inches once the pan is boiling turn down to a simmer and cook until chicken is no longer pink. Garnish with the preserved lemon strips and serve with plenty of crusty bread.

CHICKEN TAGINE WITH GREEN OLIVES & PRESERVED LEMON

Chicken Tagine With Green Olives & Preserved Lemon image

Based on a recipe from The Best of Clay Pot Cooking by Dana Jacobi. Dana says, "If you can, make this dish as Moroccan women have for centuries, in the cone-topped clay cooker that gives it its name - otherwise a Dutch oven works well."

Provided by mersaydees

Categories Chicken Thigh & Leg

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

8 skinless chicken thighs (large thighs are recommended)
3/4 cup onion, finely chopped
1/2 cup fresh cilantro, finely chopped
1/2 cup Italian parsley, finely chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon sweet paprika
1/2 teaspoon black pepper
1/4 teaspoon saffron, crushed
2 cups green olives (such as Greek Ionian or Nafplion)
1/2 preserved lemon, chopped (or lemon juice to taste)
1 lemon, juice of
salt
black pepper

Steps:

In a medium-sized tagine or Dutch oven, arrange chicken thighs in a single layer.
Sprinkle the onion, cilantro, parsley, garlic, cumin, ginger, paprika, ½ teaspoon of the pepper, and saffron over the chicken.
Add 2 cups of water and cover.
If using a tagine, set it on a flame-tamer over medium heat.
If using a Dutch oven, set it over medium-high heat (you will not need the flame-tamer).
Bring to a boil.
Reduce heat and simmer gently for 30 minutes.
Meanwhile, pit each olive by placing on a cutting board and smashing firmly with the flat side of a heavy knife. Discard pit.
Add the olives, preserved lemon, and lemon juice to the tagine and cook 20 minutes more, until the chicken meat is falling off the bones.
Season with salt and pepper to taste.

Nutrition Facts : Calories 221, Fat 13.9, SaturatedFat 2.2, Cholesterol 68.1, Sodium 1124.4, Carbohydrate 8.3, Fiber 3.5, Sugar 2.1, Protein 17.8