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
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
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
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.
More about "tajine msir zeetoon moroccan chicken with lemons recipes"
MOROCCAN CHICKEN TAGINE | THE LEMON APRON
From thelemonapron.com
MOROCCAN CHICKEN WITH LEMON AND OLIVES RECIPE
From simplyrecipes.com
MOROCCAN CHICKEN TAGINE WITH OLIVES AND PRESERVED …
From thespruceeats.com
Ratings 131Calories 424 per servingCategory Dinner, Entree, Lunch
MOROCCAN CHICKEN TAGINE - ONCE UPON A CHEF
From onceuponachef.com
Cuisine Jewish, MoroccanTotal Time 1 hrCategory DinnerPublished Nov 1, 2018
FOODCOMBO
TAJINE MSIR ZEETOON - MOROCCAN CHICKEN WITH LEMONS RECIPE
From pinterest.com
TAJINE MSIR ZEETOON - MOROCCAN CHICKEN WITH LEMONS RECIPE
From pinterest.com.au
MOROCCAN CHICKEN TAJINE WITH OLIVES RECIPE - FOOD.COM
From food.com
TAJINE MSIR ZEETOON MOROCCAN CHICKEN WITH LEMONS RECIPES RECIPE
From recipert.com
TAJINE MSIR ZEETOON – MOROCCAN CHICKEN WITH LEMONS
From sanacooks.wordpress.com
MOROCCAN LEMON CHICKEN TAJINE RECIPE - LEVANA COOKS
From levanacooks.com
TAJINE MSIR ZEETOON – MOROCCAN CHICKEN WITH LEMONS
From lunchlee.com
TAJINE MSIR ZEETOON - MOROCCAN CHICKEN WITH LEMONS RECIPE
From pinterest.co.uk
You'll also love
Related Search