Chicken Tagine with Preserved Lemons and Olives
Chicken Tagine is a quintessential Moroccan dish that encapsulates the country's vibrant culinary tradition. This dish is known for its rich, aromatic flavors and tender, succulent chicken, cooked slowly to perfection. The combination of preserved lemons and green olives, along with a blend of spices like cumin, ginger, and turmeric, creates a complex and delightful taste.
Cooking in a traditional tagine pot allows the flavors to meld together beautifully, resulting in a dish that is both savory and slightly tangy. The addition of fresh cilantro and parsley at the end adds a fresh, herbal note that balances the deep flavors of the stew. Chicken Tagine is typically served with couscous, rice, or crusty bread, making it a comforting and satisfying meal perfect for any occasion.
Chicken Tagine with Preserved Lemons and Olives
Wasafat20
120
140
Poultry Dishes
_
_
Ingredients
- 1 whole chicken, cut into pieces
- 2 preserved lemons, quartered
- 1 cup green olives, pitted
- 2 large onions, thinly sliced
- 4 garlic cloves, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon saffron threads (optional)
- 1/4 cup olive oil
- 1/2 cup chicken broth or water
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- Salt to taste
Instructions
- Prepare the chicken: In a large bowl, combine the chicken pieces with the minced garlic, ground ginger, ground cumin, ground cinnamon, ground turmeric, ground black pepper, paprika, and salt. Mix well to coat the chicken evenly with the spices. Cover and let it marinate for at least 1 hour or overnight in the refrigerator for best results.
- Cook the onions: In a large tagine or heavy-bottomed pot, heat the olive oil over medium heat. Add the sliced onions and cook until they become soft and translucent, about 5-7 minutes.
- Add the chicken: Arrange the marinated chicken pieces over the onions. Scatter the preserved lemon quarters and green olives around the chicken. If using saffron, dissolve the saffron threads in the chicken broth or water and pour it over the chicken.
- Simmer: Reduce the heat to low, cover the tagine or pot, and let it simmer gently for about 1.5 to 2 hours. Check occasionally to ensure there is enough liquid, adding a little water if necessary. The chicken should be very tender and almost falling off the bone when done.
- Add herbs: Once the chicken is cooked through, sprinkle the chopped cilantro and parsley over the top. Mix gently to incorporate the herbs into the sauce.
- Serve: Serve the chicken tagine hot, directly from the tagine or pot. It pairs beautifully with couscous, rice, or crusty bread to soak up the flavorful sauce.
You may also like
more..Comments (0)
Loading comments ...
Breakfast
No recipes found
Categories
