Ingredients: |
Ingredients: 1 chicken, about 3 lb.
3 Tbs. tagine spices (See recipe below)
2 bay leaves
4 Tbs. extra-virgin olive oil
4 garlic cloves, sliced
Salt and freshly ground pepper, to taste
1 large yellow onions, thinly sliced
1 preserved lemon, pulp removed, or peel of 1 lemon, cut into strips 1 inch long (See recipe in Miscellaneous)
1 cup green olives
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh flat-leaf parsley
1/4 cup fresh lemon juice
1/2 cup chicken stock
Tagine spice:
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon ginger
1 teaspoon salt
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Directions: |
Directions:This is a delicious traditional Moroccan stew!
Quarter chicken and pat dry. Reserve back bone for stock.
In a small sauté pan over medium heat, toast the spices, stirring frequently, until fragrant, about 3 minutes. Transfer to a large bowl. Add the bay leaves, 2 Tbs. of the olive oil, the garlic, salt and pepper and whisk to combine.
In a skillet, brown all chicken sections on the skin side. About 5 minutes. Place browned chicken in bowl with spice, stir to evenly coat chicken. Cover with plastic wrap and refrigerate. For best taste do this the night before. Needs a minimum of 3 hours to marinate before continuing.
In a skillet, sauté onions until soft and translucent. Transfer to the bottom of a tagine or Dutch oven. Remove the chicken from the marinade and place the chicken on top of the onions. Pour marinade over the entire dish. Layer on top peppers, preserved lemon, olives, cilantro and parsley. Pour lemon juice and chicken stock over the entire dish (be careful that tagine does not overflow. Omit this step if you already have a significant amount of liquid).
Cover the tagine and cook until the chicken is tender and falling off the bone, 1 hour 30 minutes to 2 hours. Discard the bay leaves. Serve the chicken directly from the tagine. Accompany with couscous or basmati rice. |
This recipe for Chicken Tagine with Preserved Lemons and Olives is from