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
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 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
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.
More about "preserved lemon chicken tagine for the tagine recipes"
MOROCCAN CHICKEN TAGINE RECIPE - W/ PRESERVED …
From cookingtheglobe.com
5/5 (9)Total Time 1 hr 20 minsCuisine MoroccanCalories 506 per serving
- Generously salt the chicken thighs on all sides and let sit for about 1 hour at a room temperature.
- In a tagine or a Dutch oven, heat the olive oil and cook the chicken on both sides (3-4 minutes per side) until well browned. Remove from the pot and set aside.
- Preheat an oven to 350°F (175°C). Discard all but 2 tablespoons of the fat remaining in the pot and heat it. Add the onions and cook, stirring often, over medium heat for about 15 minutes, until golden brown.
- Add the coriander, white pepper, ginger, saffron, turmeric, and a pinch of salt to the onions and stir constantly for a few minutes. Return the chicken to the pot. Add the chicken stock and bring to a boil. Cover the pot and cook in the oven for 40 minutes.
DJAJ MQUALLI (MOROCCAN PRESERVED LEMON CHICKEN TAGINE)
From curiouscuisiniere.com
4/5 (7)Category DinnerCuisine MoroccanTotal Time 2 hrs 15 mins
- In a small bowl, mix together ginger, turmeric, and saffron. Rub the spice mixture into the skinned chicken pieces. Place the chicken on a plate and cover it with plastic wrap. Refrigerate the seasoned chicken for 3-4 hours or overnight.
- When you are ready to cook your chicken, heat the oil over medium high heat in a tagine or high-sided cast iron skillet with a tight fitting lid. Add the diced onions and garlic and sauté for 2-3 minutes, until fragrant and soft.
- Layer the chicken pieces over the bed of sautéed onions. Add the olives, lemon pieces, and water (or stock). Scatter the chopped parsley and cilantro over top of the ingredients in the skillet).
CHICKEN AND PRESERVED LEMON TAGINE RECIPE | DELICIOUS.
From deliciousmagazine.co.uk
CHICKEN TAGINE WITH PRESERVED LEMON | RECIPES | SBS FOOD
From sbs.com.au
CHICKEN TAGINE WITH PRESERVED LEMONS | KEVIN IS COOKING
From keviniscooking.com
MOROCCAN CHICKEN TAGINE - ONCE UPON A CHEF
From onceuponachef.com
Cuisine Jewish, MoroccanTotal Time 1 hrCategory DinnerPublished Nov 1, 2018
MOROCCAN CHICKEN TAGINE WITH OLIVES AND PRESERVED …
From thespruceeats.com
Ratings 128Calories 424 per servingCategory Dinner, Entree, Lunch
CHICKEN TAGINE | RECIPETIN EATS
From recipetineats.com
CHICKEN TAGINE WITH PRESERVED LEMONS AND OLIVES - WILLIAMS …
From williams-sonoma.com
PRESERVED LEMONS | THE PITTSBURGH JEWISH CHRONICLE
From jewishchronicle.timesofisrael.com
CHICKEN TAGINE RECIPE WITH OLIVES AND LEMONS - OLIVIA'S CUISINE
From oliviascuisine.com
RECIPE: NORTH AFRICAN OLIVE AND CHICKEN TAGINE
From rediff.com
CRISPY CHICKEN SALAD WITH TENDERSTEM AND APRICOTS
From deliciousmagazine.co.uk
9 RECIPES FOR AN EID AL-FITR FEAST - THE WASHINGTON POST
From washingtonpost.com
PRESERVED LEMON CHICKEN TAGINE | TESCO REAL FOOD
From realfood.tesco.com
CHICKEN TAGINE WITH PRESERVED LEMONS AND OLIVES - HAIRY BIKERS
From hairybikers.com
CHICKEN AND LEMON TAGINE WITH HERBY TABBOULEH RECIPE
From bbc.co.uk
CHICKEN TAGINE WITH PRESERVED LEMONS AND OLIVES - THE LITTLE …
From littleferrarokitchen.com
CHICKEN TAGINE WITH PRESERVED LEMON AND GREEN OLIVES RECIPE
From bbc.co.uk
CHICKEN, CHICKPEA AND LEMON TAGINE | DINNER RECIPES | GOODTO
From goodto.com
CHICKEN TAGINE WITH PRESERVED LEMONS - RECIPES - HAIRY BIKERS
From hairybikers.com
RECIPE: PRESERVED LEMONS/CHICKEN TAGINE - PROVIDENT HOME …
From providenthomecompanion.com
OTHER THAN TAGINES, WHAT ELSE ARE PRESERVED LEMONS GOOD FOR?
From theguardian.com
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #fruit #poultry #african #easy #kosher #moroccan #chicken #crock-pot-slow-cooker #stove-top #dietary #spicy #one-dish-meal #egg-free #free-of-something #citrus #lemon #pitted-fruit #meat #novelty #taste-mood #savory #equipment #presentation #served-hot #4-hours-or-less
You'll also love