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Moroccan Chicken Tagine with Preserved Lemons Recipe

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Ingredients

Adjust Servings:
2 - 4 cloves garlic, minced
olive oil, for pan-frying chicken and mixing marinade (or any oil)
1 - 2 chicken, cut into serving sized pieces (or similar amount of chicken breasts)
1/4 teaspoon black pepper
1/4 teaspoon ground ginger
1 pinch saffron
1 teaspoon cumin (optional)
1 teaspoon turmeric (optional)
1 cinnamon sticks or 3 -5 pinches ground cinnamon (optional)
1 teaspoon coriander (optional)
2 onions, finely chopped
2 cups chicken broth or 2 cups chicken stock (or water)
1 cup green olives
2 preserved lemons, cut into slices (see recipe i have posted)

Nutritional information

168.6
Calories
103 g
Calories From Fat
11.5 g
Total Fat
2.9 g
Saturated Fat
42.5 mg
Cholesterol
489.1 mg
Sodium
3.8 g
Carbs
1.1 g
Dietary Fiber
1.4 g
Sugars
12.3 g
Protein
130g
Serving Size

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Moroccan Chicken Tagine with Preserved Lemons Recipe

Features:
  • Spicy
Cuisine:

    Im not a confident cook and did find the instructions a bit confusing, I fried everything in a frying pan then transferred to a large cooking pot and put in oven for half hour, used every ingredient that was suggested and OMG it was THE tastiest thing Ive ever eaten!

    • 100 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    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 congocookbook com/c0096 html, Im not a confident cook and did find the instructions a bit confusing, I fried everything in a frying pan then transferred to a large cooking pot and put in oven for half hour, used every ingredient that was suggested and OMG it was THE tastiest thing Ive ever eaten!, Chicken tagine is one of my favorite dishes, and this is a great recipe for it! I really appreciate the flexibility of the spices used two fresh meyer lemons instead of preserved lemons, and I was out of chicken stock, so used water and some white wine and let the sauce simmer down at little at the end of cooking Delicious over rice!


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    Steps

    1
    Done

    Mix the Garlic, Some Black Pepper, and a Spoonful of Oil.

    2
    Done

    Rub the Chicken With the Mixture and Set Aside For a Few Hours or Overnight.

    3
    Done

    Heat the Oil in a Large Dutch Oven (or Tagine Cooking Pot, If You Have One).

    4
    Done

    Fry the Chicken Until All Sides Begin to Brown.

    5
    Done

    Add Spices.

    6
    Done

    (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.

    7
    Done

    Stir-Fry Over High Heat For a Few Minutes.

    8
    Done

    Add Chicken Broth, Stock, or Water.

    9
    Done

    Bring to Broil.

    10
    Done

    Reduce Heat.

    11
    Done

    Cover, but Leave a Crack For Steam to Escape.

    12
    Done

    Simmer Over Low Heat For Thirty Minutes or More.

    13
    Done

    Add Olives and Preserved Lemons.

    14
    Done

    Add Salt and Adjust Seasoning.

    15
    Done

    Continue to Simmer.

    Avatar Of Sebastian Vaughan

    Sebastian Vaughan

    Vegan chef dedicated to creating flavorful and nourishing plant-based dishes.

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