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
TAJINE MSIR ZEETOON - MOROCCAN CHICKEN WITH LEMONS
Moroccan Chicken with lemons and three types of olives. If you like sour/lemon flavours then this dish will be suitable for you. This dish is very easy and preparation time is only 10 mins and 30 mins to marinate. The recipe requires 1 chicken cut into serving pieces but I used 8 chicken pieces (thighs & drumsticks) with skin off. I don't normally have fresh coriander regularly available but I used 1 teaspoon of coriander powdered. It comes from a book called 'The Olive Oil Cookbook' by Marlena Spieler.
Provided by Chef floWer
Categories One Dish Meal
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 443.7, Fat 30.6, SaturatedFat 6.8, Cholesterol 87, Sodium 286.3, Carbohydrate 18.4, Fiber 3.1, Sugar 5.8, Protein 25.4
LEMON MOROCCAN CHICKEN
If you enjoy lemon flavours then you may like this dish. I tried it with chicken breast but I always come back to drumsticks as it adds a lot of flavour into the dish. I normally remove the skin from the drumstick as I watch our families fat intake but feel free to leave it on. It's hard for me to regularly find coriander so unless I can I just leave it out. Baking time can varies depending the size/thickness of the drumsticks. I normally bake them between 1.5 hours to 1 hour 45 minutes. This recipe comes from a book called 'Meals Without Red Meat' by Simon and Allison Holst.
Provided by Chef floWer
Categories Chicken Thigh & Leg
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 372.2, Fat 24.9, SaturatedFat 5.2, Cholesterol 118.3, Sodium 568.4, Carbohydrate 7.6, Fiber 1.7, Sugar 2.5, Protein 29.2
MOROCCAN CHICKEN WITH PRESERVED LEMONS AND COUSCOUS
One glance at the ingredients for this recipe and I knew it was, for me, a must-try recipe. I also loved the inclusion of time for marinating the chicken. Marinating always makes SUCH a difference to the end result. I'll be making this without the red chilli, but I'm well aware that many others will probably want to increase the heat. C'est la vie! I'd also prefer to serve it with a rice dish rather than couscous. I found this recipe in the latest edition - May 2005 - of the 'Australian Good Taste' magazine.
Provided by bluemoon downunder
Categories Chicken
Time 40m
Yield 8 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 312.4, Fat 7.3, SaturatedFat 1.2, Cholesterol 76.9, Sodium 206.1, Carbohydrate 30.8, Fiber 2.6, Sugar 10.1, Protein 30.5
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
More about "tajine msir zeetoon moroccan chicken with lemons food"
MOROCCAN CUISINE: CHICKEN TAJINE WITH PRESERVED LEMON …
MOROCCAN CHICKEN TAJINE WITH OLIVES RECIPE - FOOD.COM
From food.com
Servings 5Total Time 2 hrsCategory StewCalories 236 per serving
TAJINE MSIR ZEETOON - MOROCCAN CHICKEN WITH LEMONS RECIPE
From pinterest.com
TAJINE MSIR ZEETOON - MOROCCAN CHICKEN WITH LEMONS RECIPE
From pinterest.nz
THE SPEC
TAJINE MSIR ZEETOON MOROCCAN CHICKEN LEMONS STOCK PHOTO …
From shutterstock.com
TAJINE MSIR ZEETOON – MOROCCAN CHICKEN WITH LEMONS
From lunchlee.com
BEST TAJINE MSIR ZEETOON MOROCCAN CHICKEN WITH LEMONS RECIPES
From alicerecipes.com
TAJINE MSIR ZEETOON - MOROCCAN CHICKEN WITH LEMONS
From food-recipe.info
TAJINE MSIR ZEETOON - MOROCCAN CHICKEN WITH LEMONS RECIPE
From pinterest.com
TAJINE MSIR ZEETOON - MOROCCAN CHICKEN WITH LEMONS RECIPE
From pinterest.com.au
TAJINE MSIR ZEETOON – MOROCCAN CHICKEN WITH LEMONS
From sanacooks.wordpress.com
TAJINE MSIR ZEETOON MOROCCAN CHICKEN LEMONS STOCK PHOTO …
From shutterstock.com
TAJINE MSIR ZEETOON - MOROCCAN CHICKEN WITH LEMONS AND THREE …
From canstockphoto.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love