Moroccan Chicken Tagine with Lemon and Olives Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: • 2 teaspoons paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 1/4 teaspoon freshly ground pepper
• 2 Tbsp olive oil
• 1 chicken, 3-4 lbs, cut into 8 pieces (or 3-4 lbs of just chicken thighs and legs, the dark meat is more flavorful)
• Salt
• 3 cloves garlic, minced
• 1 onion, chopped
• The rind from 1 preserved lemon, rinsed in cold water, pulp discarded, rind cut into thin strips (if you don't have preserved lemon, use whole thin slices of regular lemon)
• 1 cup green olives, pitted
• 1/2 cup water
• 1/2 cup raisins
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh flat-leaf parsley
|
|
Directions: |
Directions:Combine all the spices in a large bowl. Pat dry the chicken pieces and put in the bowl, coat well with the spice mixture. Let the chicken stand for one hour in the spices.
Heat the oil in the skillet on medium high heat. In either case, sprinkle the chicken pieces very lightly with salt (go easy on the salt, the olives and preserved lemons are salty) and place skin side down in the tagine or skillet for 5 minutes, until lightly browned. Lower the heat to medium-low, add the garlic and onions over the chicken. Cover and let cook for 15 minutes.
Turn chicken pieces over. Add the lemon slices, olives, raisins, and 1/2 cup water. Bring to a simmer on medium heat, then lower the heat to low, cover, and cook for an additional 30 minutes, until the chicken is cooked through and quite tender.
Mix in fresh parsley and cilantro right before serving. Adjust seasonings to taste. Serve with couscous, rice, or rice pilaf. |
|
Personal
Notes: |
Personal
Notes: I love the flavor combinations of this dish.
|
|
This recipe for Moroccan Chicken Tagine with Lemon and Olives is from