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
STOVETOP MOROCCAN CHICKEN WITH PRESERVED LEMON AND OLIVES
Steps:
- Ahead of time if possible, combine the chicken with the onion, garlic, herbs, and spices, including half of the saffron. (Reserve the rest of the saffron for adding to the sauce at a later time.) If time allows, cover and leave the chicken to marinate in the fridge for a few hours or even overnight. Otherwise, proceed to the next step.
- When ready to cook, transfer the chicken and onions (scrape every last bit out of your bowl) to a heavy-bottomed pot, deep skillet or Dutch oven. Cover and cook the chicken over medium or medium-low heat, gently stirring and turning the chicken every 15 minutes or so, until the chicken is tender enough to pinch off the bones. (This will take approximately one hour, but longer if using a free range chicken). Keep the heat adjusted so that the chicken doesn't scorch, and only add a little water if you feel you must. Typically the chicken will braise in its own juices.
- When the chicken is cooked, carefully transfer it to a plate and cover.
- Continue cooking the onion mixture and sauce over medium-low heat, stirring occasionally, until the liquids evaporate and the onions can be mashed into a blended mass which separates from the oils. If your onions do not appear to be melding, you can give a few pulses with an immersion blender, but do not overprocess.
- Add the preserved lemon, olives, the rest of the saffron, and a few tablespoons of water, and simmer gently for 5 to 10 minutes. Return the chicken to the pot to heat through, or place under the broiler to brown the skin.
- Place the chicken on a serving platter, pour the onion sauce over the top and sides, and garnish the top of the chicken with the quartered lemon and some olives.
- For casual meals, consider garnishing the chicken with a handful or two of french fries (patate frite), which may also be offered as a traditional side.
- Moroccan tradition is to eat by hand, using crusty Moroccan bread for soaking up the sauce.
Nutrition Facts : Calories 639 kcal, Carbohydrate 16 g, Cholesterol 152 mg, Fiber 3 g, Protein 48 g, SaturatedFat 8 g, Sodium 553 mg, Sugar 6 g, Fat 42 g, ServingSize 4 servings, UnsaturatedFat 0 g
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.
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 PRESERVED LEMON AND ALMONDS
This is a Moroccan style chicken dish I came up with to use some preserved lemons I bought from a farmers' market recently. Tastes good with cous cous or saffron rice. If you don't have La Kama spice mix, use a mixture of cinnamon, turmeric, ground ginger, ground black peppercorns, with a pinch of nutmeg
Provided by becy959
Categories Poultry
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Make paste out of spices, lemon juice, honey, saffron, and 1 tspn olive oil.
- Marinate chicken in paste overnight.
- Toast almonds over a gentle heat and set aside.
- Fry onion and garlic in heavy base pot til soft.
- panfry/bbq chicken breasts until cooked on outside - ideally use something like a scanpan griddle. Don't discard the marinade.
- Place in pot with onion and all leftover marinade.
- Cover with water.
- Simmer on low 30 minutes.
- Skim the surface from time to time.
- Add preserved lemons and almonds.
- Cook for another 30 mins on very low.
- Remove chicken breasts, slice and return to sauce.
- Add chopped coriander leaves.
- Heat through and serve.
Nutrition Facts : Calories 550.6, Fat 18.2, SaturatedFat 2.8, Cholesterol 226.6, Sodium 413.9, Carbohydrate 15.9, Fiber 2.3, Sugar 10.7, Protein 78.6
CHICKEN & PRESERVED LEMON TAGINE
This is the ultimate Moroccan stew! I love preserved lemons and harissa - 2 ingredients you find over and over again in Moroccan cuisine!
Provided by shiumaieats
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Sauté the diced onions and garlic in the pot on low heat just to sweat the onions. While doing so, pan fry the chicken legs in a separate pan just to get a golden brown on both sides.
- Add the cumin, ginger and turmeric to the onions and garlic.
- Place the chicken legs side by side into the pot with the onions and add a light chicken broth (unsalted) just enough but not covering the chicken. Add the sliced preserved lemon and green olives. The lemon is sour and salty so there is no need to add any salt to this dish.
- Let the broth reduce, add the harissa and stir. Turn the chicken over and spoon the sauce over the meat.
- When the chicken is cooked, garnish with chopped coriander, dried whole chilis and sliced preserved lemon.
- Serve this dish along with fluffy cous cous :).
Nutrition Facts : Calories 387, Fat 24.7, SaturatedFat 6.4, Cholesterol 138.6, Sodium 510.4, Carbohydrate 5.7, Fiber 1.1, Sugar 2.1, Protein 33.6
CHICKEN TAJINE WITH OLIVES AND PRESERVED LEMONS
Moroccan cuisine is superb. This is a wonderful dish that is sure to convert you if you've never tried it.
Provided by evelynathens
Categories One Dish Meal
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a large saucepan.
- Season the chicken pieces with salt and pepper and add them to the pan along with the onions, ginger, cinnamon and saffron.
- Cook over high heat, turning the chicken occasionally, until browned all over, about 10 minutes.
- Add the tomatoes, garlic, parsley, cilantro and 2 cups of water and bring to a boil.
- Reduce the heat to low, cover and simmer, stirring occasionally, until the chicken is tender, about 1 hour.
- Meanwhile, rinse the preserved lemons under running water; pat dry.
- Cut the lemons into quarters.
- Discard the pulp from one of the lemons and finely chop the peel.
- Reserve the quarters for garnish.
- Transfer the chicken to a large plate.
- Strain the cooking liquid and return it to the casserole.
- Boil over high heat until slightly thickened, about 10 minutes.
- Add the chopped preserved lemons and the olives and simmer over moderate heat for 2 minutes.
- Add the chicken pieces and simmer until heated through.
- Arrange the chicken pieces on a serving dish.
- Pour the sauce on top and garnish with the lemon quarters.
Nutrition Facts : Calories 1124.5, Fat 81.6, SaturatedFat 21.4, Cholesterol 340.2, Sodium 800, Carbohydrate 8.1, Fiber 2.6, Sugar 2.2, Protein 85.9
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 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.
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