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 TAGINE WITH GREEN OLIVES & PRESERVED LEMON
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
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
LEMON, CHICKEN & GREEN OLIVE TAGINE
A traditional Moroccan tagine which I found in the October 2008 'Australian Good Food' magazine which assures you that this recipe will take you on a romantic escape to Marrakech "without aid of a flying carpet". This recipe is for two, but the quantity could easily be increased. Essentially the only change I made to this recipe was to suggest sneaking in some wine, which is what I'll certainly do when I make it. If you cannot find Turkish bread, use pita bread or any crusty bread suitable for mopping up the juices. This recipe can be prepared ahead.
Provided by bluemoon downunder
Categories One Dish Meal
Time 1h
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil over a high heat in a heavy-based pan or tagine dish, and cook the chicken in batches for 2 minutes on each side until lightly browned; remove the chicken from the pan and set aside.
- Reduce the heat to medium and saute the onion and garlic for 2-3 minutes or until it has softened; add the turmeric and cumin and cook for another minute, until fragrant.
- Return the chicken to the pan with 21/2 cups of water (or a mix of water and white wine); bring to the boil, then simmer, covered, for 15 minutes or until the chicken is thoroughly cooked.; remove the chicken from the pan and keep warm.
- Add the potato to the pan and simmer, covered, for 12-15 minutes or until the potatoes are tender.
- Meanwhile, place the olives in a small pan, cover with water and bring to the boil; drain off the water, then repeat this step.
- Return the chicken to the pan with the olives, preserved lemon, lemon juice and parsley and stir to combine well until all the ingredients are heated through.
- Serve with Turkish bread.
Nutrition Facts : Calories 402.5, Fat 10.4, SaturatedFat 2.1, Cholesterol 114.5, Sodium 136.7, Carbohydrate 45.9, Fiber 6, Sugar 6.8, Protein 32.2
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 LEMONS, OLIVES & POMEGRANATE
Cook a one-pot chicken tagine the whole family will love. It somehow says summer and autumn in one bite using a gentle but heady Moroccan spice mix
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 1h40m
Yield Serves 4-5
Number Of Ingredients 23
Steps:
- Heat 1 tbsp oil in a wide, shallow casserole dish or ovenproof pan. Season the chicken and cook, skin-side down, for 8-10 mins, until crispy. Flip over and cook for another 5 mins. Transfer to a plate. Heat oven to 170C/150C fan/gas 3.
- Add the rest of the oil and the onion to the pan. Stir for a few mins, then add the garlic and Moroccan spice mix. Stir, scraping any bits of onions and chicken from the bottom, until the spices smell fragrant. Add the preserved lemon, tomatoes, stock cube, honey, vinegar and 750ml water. Bring to the boil, then place the chicken on top. Cover with a lid or foil and transfer to the oven for 1 hr.
- Uncover, place the olives and lemon slices on top and drizzle the lemons with a little oil. Return to the oven for 20 mins, or until the sauce has reduced a little (you can do this on the hob if you're short on time). Check the seasoning, adding a squeeze of lemon, more honey or salt if you think it needs it. Scatter over the pomegranate seeds, feta and mint, and serve with couscous.
Nutrition Facts : Calories 483 calories, Fat 32 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 1.8 milligram of sodium
TAGINE OF CHICKEN, PRESERVED LEMON, & OLIVES
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
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 LEMON AND OLIVES
This combination of cooking-methods allows the food to slow-cook from all directions to make a perfect, fragrant casserole with exotic flavours. It is a one pan meal; you brown your meat in the same pan that you cook and follow the direction.
Provided by Sageca
Categories < 4 Hours
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Combine juice and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes.
- Remove chicken from bag; discard marinade.
- Pat chicken dry with paper towels.
- Dredge in flour; sprinkle with salt, black pepper, turmeric, and red pepper.
- Heat olive oil in a large nonstick skillet with high sides over medium-high heat.
- Add half of chicken; cook for 3 minutes on each side or until lightly browned.
- Remove from pan. Repeat procedure with remaining chicken.
- Add onion, ginger, and garlic to pan; sauté 5 minutes or until tender. Return chicken to pan.
- Add broth, olives, rind, potatoes, cinnamon stick, apricots and almonds; bring to a boil.
- Cover, reduce heat, and simmer 1 hour or until chicken is tender. Discard the cinnamon stick; stir in parsley.
- Serve with couscous.
Nutrition Facts : Calories 467.4, Fat 15.8, SaturatedFat 2.3, Cholesterol 114.5, Sodium 413.9, Carbohydrate 50.1, Fiber 6.6, Sugar 15.6, Protein 33.6
CHICKEN TAGINE WITH OLIVES AND LEMON
I got this recipe from Williams Sonoma. I bought a Tagine for my mom for Christmas. The Tagine Spice mentioned can be purchased at Williams Sonoma. 6 points
Provided by Amber Dawn
Categories One Dish Meal
Time 5h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a small sauté pan over medium heat, toast the spices, stirring frequently, until fragrant, about 3 minutes. Transfer to a large bowl. Add the bay leaves, 2 Tbs. of the olive oil, the garlic, salt and pepper and whisk to combine. Add the chicken and stir to coat. Cover with plastic wrap and refrigerate for 3 hours.
- Remove the chicken from the marinade and reserve the marinade. In a tagine over medium-high heat, warm the remaining 2 Tbs. oil until almost smoking. Working in batches, brown the chicken on all sides, 5 to 7 minutes total. Transfer to a plate.
- Add the onions to the tagine and cook, stirring, until soft and translucent, about 5 minutes. Reduce the heat to medium and add the chicken, reserved marinade, the 1/2 cup parsley, cilantro, lemon juice, preserved lemon and olives.
- Cover the tagine and cook until the chicken is tender and falling off the bone, 1 to 1 1⁄2 hours. Discard the bay leaves. Garnish with parsley and serve the chicken directly from the Tagine. Accompany with couscous.
Nutrition Facts : Calories 260.1, Fat 8.9, SaturatedFat 1.5, Cholesterol 98.8, Sodium 114.2, Carbohydrate 3.2, Fiber 0.5, Sugar 1, Protein 39.7
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