Tajine Msir Zeetoon Moroccan Chicken With Lemons Food

CHICKEN TAGINE WITH LEMONS, OLIVES & POMEGRANATE

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.

TAJINE MSIR ZEETOON - MOROCCAN CHICKEN WITH LEMONS

Steps:

• Combine the chicken with cumin, paprika, ginger, turmeric, garlic, coriander, lemon juice and peppers, and place in a baking dish in a single layer.
• Leave to marinate for 30 mins, then add the flour, and toss together to cost well.
• Heat the oven to 160oC/325oF/ Gas Mark 3. Add the chopped tomatoes, olives, lemon wedges, olive oil and stock to the dish.
• Bake uncovered for about an hour or until the chick is tender and a delicious sauce has formed.
• Note on olives: You need to have 10-15 each of three types in total you can choose green olives of your choice, black olives, cracked olives, oil-cured olives, purplish-red olives, Kalamata, pimiento-stuffed green olives, etc.

MOROCCAN CHICKEN WITH PRESERVED LEMONS AND COUSCOUS

Steps:

• Combine the lemon juice, honey, garlic. turmeric, cumin, cinnamon and cayenne pepper in a large glass or ceramic dish. Add the chicken and turn over so that it is thoroughly coated with the marinade. Cover and place in the refrigerator for at least three hours, preferably overnight, to develop the flavours.
• Preheat the oven to 180ºC.
• Remove the chicken from the marinade and reserve the marinade.
• Place the chicken and the preserved lemon in a roasting pan.
• Roast in a preheated oven for 20 minutes, or until cooked through.
• Transfer the chicken and lemon to serving plate.
• Wipe the pan with paper towels to remove any fat, add the reserved marinade and 1/2 a cup of the stock and bring to the boil over a high heat.
• Cook, stirring, for 5 minutes or until the sauce thickens.
• Remove from the heat.
• Heat a small sauté pan over a medium heat, add the almonds and cook, stirring, for 2 minutes or until toasted.
• Heat the oil in a large sauté pan over a medium heat, add the onion and chilli and cook, stirring, for 2 minutes or until both have softened.
• Add the remaining stock and bring to the boil.
• Remove from the heat.
• Add the couscous and stir to combine. Cover and set aside for 5 minutes or until the liquid is absorbed.
• Use a fork to separate the grains.
• Add the marinade mixture, almonds and currants to the couscous, and cook, stirring, over a low heat for 2 minutes or until all the liquid is absorbed.
• Remove from the heat.
• Carve the chicken across the grain into thick slices, spoon the couscous among the serving plates, sprinkle with coriander, top with chicken and serve with baked lemon wedges.

LEMON MOROCCAN CHICKEN

Steps:

• Chop the onion and garlic finely, using a food processor, (if avaiable). Add the next seven ingredients (olive oil, tomato paste, ground cumin, ground paprika, ground ginger, salt and lemon juice) and mix to a thick paste.
• Place the chicken in a shallow casserole dish and cover with paste mixture. Turn the chicken pieces, ensuring they are evenly coated with the mixture. Add the remaining lemon, cut lengthways into eighths, and the olives.
• If possible, allow to stand for 1-2 hours (or overnight in the fridge). Bake at 180oC for 1 hour, covered loosely for the first 30 minutes, then uncovered.
• Serve with plain rice or spicy pilaf.
• Sprinkle coriander once the dish has been served in single serving plates.
• Variations: For a less lemoney flavour use strips of lemon rind instead of lemon wedges. Replace lemon wedges with the skin of one preserved salted lemon, if availabe.

TAJINE MSIR ZITUN (CHICKEN WITH LEMON ANDOLIVES)

Steps:

• Brown chicken in the hot oil in skillet, turning frequently with tongs until it is really browned but not burned. Transfer to a plate.Pour off all but a very small quantity of fat from the skillet. Add onions. Stir and cook onions until they are soft but not browned. Stir in paprika, ginger, turmeric, salt and a few grinds of black pepper. Add the fresh lemon (if you are using fresh lemon), the chicken and the liquid that it has formed. Pour in the water. Bring to a boil over high heat, reduce heat and simmer, covered, for 30 minutes or until chicken is tender. Add olives and the salted lemon quarters (if you are using salted lemon). Cover and simmer 4 to 5 minutes. Taste for seasoning.Arrange chicken on a platter, place lemon quarters and olives around, pour sauce over chicken and serve at once.(Note: For salted lemons, see Moir.)