Photography Credit: Elise Bauer
A couple of years back, I got myself a tagine. an porcelain cooking and serving pot common in North Africa, that to experiment.
Maybe you have attempted cooking having a tagine? Or some different of clay pot? There’s something about cooking with clay. The heating is much more even than what you will enter a normal skillet, and also the liquid that will get released in the food although it cooks bastes the meals keeping it moist.
A tagine utilized on a stove-top provides you with that wonderful slow, even cooking that you'd normally receive from a stove-braise. The conical top returns moisture towards the food below, so when the dish is completed, you are able to serve it in the actual pot.
My first foray into cooking using the tagine was with this particular Moroccan chicken dish which switched out beautifully—succulent, tender, and filled with flavor.
I pulled the recipe together from various sources such as the New You are able to Occasions, The Brand New Basics Cook book, and recipes by Le Souk Ceramique. the producer of my tagine.
Preserved lemon is typically known as for within this dish (super easy to create. incidentally, all that's necessary are lemons, salt, and time), and for me, worth making due to this dish. However if you simply don’t have, it is simple to use thin slices of standard lemon.
Also, you don’t absolutely want to use a tagine to create this dish only use a sizable, shallow, thick-bottomed, covered skillet.
Moroccan Chicken with Lemon and Olives Recipe
- Prep time: one hour, a few minutes
- Prepare time: one hour
- Yield: Serves four to six
This recipe shines with preserved lemons. Without having use of any, you should use thin slices of standard or Meyer lemon, and you will likely have to add a substantial amount of salt towards the dish in the finish.
If you are using a tagine, you will probably have to soak it in water over-previous night submitting it towards the heat from the stove. Doing this can help keep your tagine from cracking.
Ingredients
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger root
- 1 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/4 teaspoon freshly ground pepper
- 2 Tablespoons of essential olive oil
- 1 chicken, 3-4 lbs, reduce 8 pieces (or 3-4 lbs of just chicken hip and legs, the dark meat is much more flavorful)
- Salt
- 3 cloves garlic clove, minced
- 1 onion, chopped
- The rind from 1 preserved lemon. rinsed in cold water, pulp discarded, rind reduce thin strips (without having preserved lemon, use whole thin slices of standard lemon)
- 1 cup eco-friendly olives, pitted
- 1/2 cup raisins
- 1/2 cup water
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh flat-leaf parsley
Method
1 Marinate chicken in spice rub: Combine all of the spices—paprika, cumin, ginger root, turmeric, cinnamon, black pepper—in a sizable bowl.
Pat dry the chicken pieces and make the bowl, coat well using the spice mixture. Allow the chicken are a symbol of 1 hour within the spices.
2 Brown chicken pieces in tagine or skillet: If you work with a clay tagine (for those who have one, you have to soak the underside in water overnight before using), put it on the heat diffuser around the heating unit to avoid the tagine from cracking, and put the essential olive oil within the tagine as well as heat it on medium heat.
If you don't possess a tagine, use a thick-bottomed, large skillet having a cover. Heat the essential olive oil within the skillet on medium high temperature.
Either in situation, sprinkle the chicken pieces very gently with salt (go easy around the salt, the olives and preserved lemons are salty) and put skin side lower within the tagine or skillet for five minutes, until gently browned.
3 Add garlic clove and onions, cover and prepare: Lower heat to medium-low, add some garlic clove and onions within the chicken. Cover and let prepare for fifteen minutes.
4 Add lemon, olives, raisins, water, then cover and simmer: Turn chicken pieces over. Add some lemon slices, olives, raisins, and 1/2 cup water.
Provide a simmer on medium heat, then lower heat to low, cover, and prepare for the next half an hour, before the chicken is cooked through and quite tender.
5 Stir in parsley, cilantro: Add fresh parsley and cilantro before serving. Adjust seasonings to taste.
Serve with couscous, grain, or grain pilaf .
Hello! All photos and content are protected. Don't use our photos without prior written permission. If you want to republish this recipe, please rewrite the recipe in your unique words and link to Moroccan Chicken with Lemon and Olives on Simply Recipes. Thanks!
If one makes this recipe, snap a pic and hashtag it #simplyrecipes — We like to call at your creations on Instagram. Facebook. Twitter !
- May 19, 2016
I simply obtained a tagine and am searching toward cooking this recipe. My real question is, should i have a diffuser each time I personally use my tagine?
I chose to make this over the past weekend. My tag is small and so i used 3 thighs as well as your recipe is terrific even reduced in portion! I will share it within my blog this friday! Thanks!
I made use of 1.5 T of Frontier Tagine Seasoning combined with the equivalent paprika along with a pinch of cayenne, rather from the other spices. It arrived on the scene scrumptious! The lemo, olives, and dried fruit allow it to be. My hubby is picky, and loved it!
I'd heartily recommend anybody who's seriously interested in Moroccan cooking preserve their very own lemons. The operation is super easy and component light, and believe me there's no bitterness, actually overturn, they're very sweet.
When it comes to pulp, I'd use. The lemons I preserve have been in pure fresh lemon juice and also the pulp assumes an excellent salty sweetness after full desiccation.