CHICKEN TAGINE WITH PRESERVED LEMON AND POTATOES
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
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
Chicken tagine is a classic Moroccan dish made in a special pot called a tagine and usually features preserved lemons and olives. This recipe uses lots of the warm spices and harissa that are authentic to Morocco, but it is cooked in a skillet. The substitution of fresh lemons makes this practical for a weeknight without a trip to the market or online.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F.
- Sprinkle the chicken with salt and pepper. Add the oil to a large pan and heat over medium-high. When the oil is hot, add the chicken, skin-side down, and cook until the skins are brown, 6 to 8 minutes. Remove the chicken to a plate.
- Add the onions, garlic, cinnamon, cumin, coriander, ginger and turmeric and cook just until the onions start to soften, about 5 minutes. Add the lemon slices, lemon juice, harissa, chicken broth and olives, then stir to combine. Nestle the chicken back into the pan, skin-side up.
- Place in the oven, uncovered, and cook until the chicken is cooked through, 25 to 30 minutes.
- Season to taste. Scatter the cilantro and almonds over the top. Serve over the couscous.
CHICKEN TAGINE WITH GREEN OLIVES AND PRESERVED LEMON
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
CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- First rub the rock salt into the chicken pieces and then wash the chicken in the white wine vinegar and water. Leave for 10 minutes. Rinse and dry and place onto a clean plate.
- In a large bowl, mix the olive oil, coriander, cinnamon, saffron, fine salt, 1/2 the onions, garlic, cumin, ginger, paprika, turmeric. Mix all these ingredients into the oil and crush the garlic and add a little water to make a paste.
- Roll the chicken pieces into the marinade and leave for 10 to 15 minutes.
- For cooking, use a tagine (traditional Moroccan dish) or a deep, heavy bottom casserole dish. Heat the dish up and add 2 tablespoons of olive oil to the hot dish. Drop in the chicken and pour over the excess marinade juices. Add the remaining onions, gizzards, chicken livers, olives, and chopped preserved lemons (no pulp).
- Cook in medium hot oven (350 degrees F) for 45 minutes.
- Serve with fresh bread.
CITRUS CHICKEN TAGINE
Provided by Geoffrey Zakarian
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 325 degrees F. Heat a wide braising pan or tagine over medium-high heat.
- In a small bowl, combine the harissa, paprika, turmeric, cumin, ginger, cinnamon, coriander, allspice, cardamom, cayenne, orange zest and 2 tablespoons of canola oil. Stir to form a paste.
- Season the chicken with salt and pepper; rub half of the spice mixture on both sides of the thighs.
- Add the remaining 2 tablespoons canola oil to the pan. Sear the chicken skin-side down until golden brown, about 5 minutes. Flip and brown the other side. Remove to a plate.
- Add the garlic, onion and remaining spice mixture to the same pan, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Reduce the heat to medium and cook until the onions are softened and lightly browned, about 5 minutes.
- Return the chicken to the pan along with the tomatoes, chicken stock, olives, apricots, preserved lemon and sliced oranges and season with salt and pepper, being careful with the salt. Braise in the oven, partially covered, for about 1 hour and 15 minutes. Uncover and continue to braise until the chicken is tender, another 15 to 45 minutes. Serve from the pan over couscous, garnishing with sliced Meyer lemon and whole cilantro and mint leaves.
CHICKEN TAGINE WITH PRESERVED LEMON AND OLIVES
Provided by Katie Lee Biegel
Categories main-dish
Time 3h25m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- In a large bowl, combine 1/4 cup olive oil, the coriander, cumin, paprika, cinnamon, saffron, cloves, ginger and red pepper flakes. Sprinkle the chicken with salt and pepper and place in the marinade. Stir until the marinade covers each piece. Refrigerate for 2 hours and up to overnight.
- Remove the chicken from the marinade and pat dry; reserve the marinade. Heat the remaining 2 tablespoons olive oil in a tagine or a large Dutch oven. Place the chicken skin-side down in the pot and brown for 4 to 5 minutes. Turn and brown an additional 3 to 4 minutes. Remove the chicken and reserve on a plate.
- Add the onions and garlic to the same pot and saute until tender, about 5 minutes. Add the chicken stock, green olives, lemon peel, 1/4 teaspoon black pepper and the reserved chicken and marinade. Bring to a low boil and reduce the heat to a simmer. Cover and cook 45 minutes.
- Stir in the cilantro, parsley and lemon juice. Serve with couscous if desired.
MOROCCAN CHICKEN TAGINE WITH POTATOES AND OLIVES RECIPE
Steps:
- In a large, heavy-bottomed pot or Dutch oven, combine the chicken, onion, garlic, spices, parsley, and oil. Cook, covered, over medium heat, without adding water, for 30 to 40 minutes, or until the chicken is almost done. Stir occasionally to turn the pieces of chicken, and watch the heat so that the chicken doesn't stick to the bottom of the pot and burn.
- Peel and quarter the potatoes. Add them to the pot, along with the olives, preserved lemon, and enough water to almost cover the potatoes. Bring the liquids to a simmer and cook, partially covered, until the potatoes are tender and the sauce is quite thick.
- Slice the onion instead of chopping it, and spread the onion slices on the bottom of a large tagine. Peel the potatoes and thinly slice them and layer them on top of the onions. (Or, you can cut the potatoes into wedges, and arrange them around the chicken after completing the next step.)
- In a large bowl, combine the chicken, garlic, spices, and parsley. Add the chicken to the tagine Swirl 1/2 cup of water in the bowl to mix it with the spices, and add this water to the tagine. Pour the olive oil over all, and distribute the olives (and preserved lemon, if using) over the chicken and potatoes.
- Cover the tagine and place it on a diffuser over medium-low to medium heat. Allow the tagine ample time to reach a simmer, and then reduce the heat to the lowest temperature necessary to maintain the simmer.
- Interrupt the cooking after 1 hour and 15 minutes to check on the level of liquids. If you feel a little more water is needed, add it to the tagine, keeping in mind that the final sauce should be thick and not watery.
- Continue cooking the tagine, covered, for another 30 minutes or more, until the chicken and potatoes are very tender. Let the tagine rest off the heat for about 10 minutes before serving.
Nutrition Facts : Calories 715 kcal, Carbohydrate 56 g, Cholesterol 121 mg, Fiber 7 g, Protein 43 g, SaturatedFat 8 g, Sodium 727 mg, Sugar 4 g, Fat 36 g, ServingSize 1 chicken (4 or 5 servings), UnsaturatedFat 0 g
CHICKEN TAGINE WITH OLIVES, FIGS, AND PRESERVED LEMONS
This is a Moroccan-inspired braised chicken dish with olives, dried figs, and preserved lemons. This recipe is great with some broad egg noodles that have been tossed with extra-virgin olive oil and some freshly chopped parsley.
Provided by Rippin
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h50m
Yield 6
Number Of Ingredients 15
Steps:
- Season chicken with 1 tablespoon olive oil, salt, and pepper.
- Heat remaining oil in a tagine over medium heat. Sear chicken in the hot oil until browned, 5 to 7 minutes; remove and set aside. Add onion, coriander, cumin, and bay leaf and cook, stirring constantly, for 10 minutes. Make sure to scrape the brown bits from the bottom while stirring; add a little water if needed.
- Stir tomatoes, figs, olives, garlic, and lemons into the tagine. Cook for an additional 5 minutes. Add the seared chicken and pour in white wine. Bring to a boil while scraping the browned bits off the bottom of the pan with a wooden spoon. Reduce the wine by half, 10 to 15 minutes. Pour in enough chicken broth to fill the tagine only halfway up the sides of the chicken.
- Bring to a boil; reduce heat to low and cover. Cook until the meat on the legs is no longer pink and pulls away from the bone, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove the tagine from the heat and mix in parsley. Check seasonings and serve.
Nutrition Facts : Calories 442.7 calories, Carbohydrate 31.7 g, Cholesterol 114.7 mg, Fat 16.7 g, Fiber 6.7 g, Protein 40.2 g, SaturatedFat 3.6 g, Sodium 4596.9 mg, Sugar 20 g
PRESERVED LEMON CHICKEN TAGINE FOR THE TAGINE!
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
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 LEMONS AND CHERRIES
This is my first tagine I can call my own with my own version of Ras El Hanout. It lacks the preserved lemons and saffron tradional in Moroccan tagine, nor does it have the vegetables like carrots and potatoes, but it is a really good main course. This recipe can also be done in a crock pot of slow cooker as a stew, but for all intensive purposes it's a tagine recipe.
Provided by Lord Neuf
Categories Stew
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- 1. Mix all spices together and sprinkle liberally over chicken as a dry rub, try to cover as much surface area as possible.
- 2. Place covered in refrigerator for 30 minutes or up to 6 hours.
- 3. Heat oil in tagine and saute garlic until soft.
- 4. Brown chicken in batches, set aside.
- 5. add and sweat onion rings in bottom of tagine.
- 6. place chicken on top of of sweatted onions, add broth.
- 7. place lemon slices and cherries on top of chicken.
- 8. cover and cook on low to low medium for 45 minutes to 1 hour.
Nutrition Facts : Calories 506.7, Fat 11.7, SaturatedFat 2.1, Cholesterol 197.9, Sodium 247.9, Carbohydrate 19.8, Fiber 4.7, Sugar 7.3, Protein 80.9
CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS
This rich and fragrant chicken stew is laden with complex flavors and spices reminiscent of the sort you might encounter in a mountainside cafe in Morocco. Save yourself the cost of a plane ticket, however, and make this at home. First, rub the chicken with a redolent combination of garlic, saffron, ground ginger, paprika, cumin, turmeric and black pepper, then pop it into the refrigerator for 3 to 4 hours to marinate. Once that's done, brown the chicken parts, and remove from the pan, making room for a pile of sliced onions that you'll sauté until golden brown. Nestle a cinnamon stick into the tangle of onions, pile the chicken parts on top and scatter with slices of preserved lemons and olives, a combination of green and kalamata. Add a bit of chicken stock and lemon juice, then cook over low heat until the chicken is cooked through, and your house smells amazing.
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 17
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.
Nutrition Facts : @context http, Calories 628, UnsaturatedFat 29 grams, Carbohydrate 12 grams, Fat 44 grams, Fiber 3 grams, Protein 46 grams, SaturatedFat 11 grams, Sodium 874 milligrams, Sugar 3 grams, TransFat 0 grams
CHICKEN TAJINE WITH PRESERVED LEMON AND OLIVES
Chicken Tajine with preserved lemon is known to be Morocco's second most popular dish after couscous and considered to be the national dish. Tajine is a pot which is made from heavy clay that has been glazed. The shape of the pot is designed to promote the return of all condensate to the bottom. The base of the pot is flat and circular with low sides, and the lid is a shape of a large dome. This recipe was shown on SBS's Food Safari by chef's Hassan M'Souli. I served it with Recipe #221217. Preparation time does not included overnight marinating time.
Provided by Chef floWer
Categories Chicken
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- Chermoula Marinade: In a small bowl add saffron threads in water and allow to soak for a few minutes.
- In a food processor add all the 'Chermoula marinade' ingredients and combine until it forms a paste.
- Cover and allow 'Chermoula marinade' to stand for 30 minutes before using. (Chermoula marinade can be stored in the refrigerator for up to seven days).
- Wash and dry the chicken, then rub all over with half of the chermoula marinade and refrigerate overnight or for at least two hours.
- After marinating, cut tomato and onion into thin wedges and combine a little more chermoula marinade. Then spread the tomato and onion into the base of the tajine.
- Place the chicken pieces on top of tomato and onion mixture arranging them in the centre of the tajine.
- Coat potato wedges with the chermoula marinade and arrange the potatoes around chicken.
- Top the chicken with onion slices, then tomato slices and olives in between the potato wedges.
- Mix chopped coriander/cilantro with remaining chermoula marinade and water (you made add less water, it depends how much your tajine could hold). Pour mixture on top of tomatoes and onions.
- Top with preserved lemon wedges then cover tajine with lid. Cook on a very low gas heat for 45 minutes. Do not stir or lift the lid during the cooking process.
- Serve with suggested couscous.
SPICY POTATO TAGINE WITH PRESERVED LEMON AND OLIVES
Steps:
- 1. Peel the potatoes and thickly slice into a bowl of cold water.
- 2. In heavy saucepan set over moderate heat, cook the grated onion in olive oil until melting, 3 to 4 minutes. Add the tomato, ginger, paprika, cumin, and garlic. Cook, stirring, for 2 more minutes.
- 3. Drain the potatoes and add to the pan with the thinly sliced onion, the bay leaf, and the fresh lemon quarter. Toss to coat the potatoes, onion, and lemon quarter with the parsley, cilantro, and salt to taste. Add the saffron and 1 1/2 cups hot water and bring to a boil. Reduce the heat to very low and simmer until the potatoes are tender, about 40 minutes.
- 4. Use a slotted spatula to transfer to a covered serving dish to keep warm. Discard the lemon. Add the olives to the liquid and boil until the pan juices are reduced to a thick sauce. Correct the seasoning, pour over the potatoes, and garnish with the preserved lemon.
- Paula Wolfert shares her tips with Epicurious:
- • To grate tomatoes: Halve and gently squeeze to remove the seeds. Grate the tomato halves, cut side facing the coarsest side of a box grater or flat shredder. You will be left with just the tomato skin on your hand; discard.
- • Wolfert recommends cooking this dish the way Moroccans traditionally do: in a clay pot such as a Mexican cazuela or Moroccan tagine. The porous clay absorbs liquid from the dish, then slowly releases steam as it heats, which results in a more flavorful, juicy dish. Moroccan tagines are available at www.tagines.com. A note of warning: Clay pots are sensitive to rapid temperature changes, which can cause cracking. Don't put anything hot in a cold tagine or anything cold in a hot tagine. Consider investing in a flame-tamer or heat-diffuser (a metal plate that's placed over the burner) to distribute heat evenly.
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- In a deep skillet or Dutch oven, saute the onions, garlic, and chicken in olive oil over medium heat. Season with salt and pepper and saute for 7-10 minutes, turning the chicken once. Cook until chicken becomes golden.
- Add the ginger and turmeric and just enough water to almost cover the chicken. Start with 2 cups water and add more if needed. Bring to a boil over medium heat then reduce heat to a simmer and cover. Cook for about 30 minutes or until the chicken is cooked through, turning the chicken half way through cooking.
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