CHICKEN TAGINE WITH GREEN OLIVES AND PRESERVED LEMON
Adapted from a recipe by Tyler Florence.
Provided by David Scott Allen
Categories Main Dish
Time 3h5m
Number Of Ingredients 25
Steps:
- In a skillet over medium heat, toast the cinnamon, peppercorns, cumin, paprika, red pepper flakes, and cloves, stirring or swirling in the pan, until they start to smoke. Remove from the heat immediately and grind to a fine powder in a spice grinder.
- In a bowl large enough to accommodate the chicken, add the oil, spice mix, ginger, cilantro, bay leaves and saffron. Mix to a paste. Add chicken, rubbing the marinade over all the pieces. Cover and refrigerate for 2 hours or overnight.
- Season chicken with salt and pepper. Remove from the bowl with marinade but do not discard any leftover marinade.
- In a tagine or large Dutch oven, over medium-high heat, add 2 tablespoons olive oil. Put in chicken pieces and lightly brown on both sides, about 5 minutes. Add onions and cook until just starting to brown about 3 minutes.
- Rinse preserved lemon well. Scoop out the flesh of the preserved lemon and discard; rinse the remaining peel well, cut into strips and add to the pan.
- Add reserved marinade, olives, and chicken stock. Now cover tightly and cook over medium-low heat for 25 to 35 minutes, or until chicken is cooked through (timing will depend on the size of your thighs).
- Remove bay leaf and discard.
- Taste juices and adjust seasoning.
- Place chicken on a warm platter. Spoon juices with the preserved lemon, olives, and onions over chicken and serve accompanied by Couscous with Apricots.
- Put the couscous in a medium bowl.
- Place apricots and scallions into a saucepan and cover with chicken stock, orange juice, and olive oil.
- Bring to a boil and pour over the couscous and stir to combine.
- Cover and let sit for 5 minutes.
- Uncover, fluff with a fork, and season with salt and pepper.
- Garnish with chopped cilantro.
CHICKEN TAGINE WITH GREEN OLIVES AND PRESERVED LEMON
Steps:
- In a skillet over medium heat, toast the cinnamon, peppercorns, cumin, paprika, red pepper flakes, and cloves until they start to smoke. Remove from the heat and grind in a spice grinder.
- In a bowl large enough to accommodate the chicken, add the oil, spice mix, garlic, ginger, cilantro, bay leaves and saffron. Mix to a paste. Add chicken, rubbing the marinade over all the pieces. Cover and refrigerate for 2 hours or overnight.
- Remove the chicken from the marinade and reserve marinade. Pat chicken dry and season with salt and pepper. In a tagine or large casserole over medium high heat add 2 tablespoons olive oil. Put in chicken pieces and lightly brown on both sides, about 5 minutes. Add onions and cook until just starting to brown, about 3 minutes. Rinse preserved lemon well. Scoop out flesh and discard; cut peel into strips and add to pan. Add reserved marinade, olives, and chicken stock. Cover tightly and cook over medium low heat for 30 to 35 minutes, or until chicken is cooked through. Remove bay leaf and discard. Taste juices and adjust seasoning. Place chicken on a warm platter. Spoon juices with the preserved lemon, olives, and onions over chicken and serve accompanied by Couscous with Apricots.
- Wash lemons well and dry them. Cut 4 lemons into quarters from the top, being careful not to cut all the way through. Pack salt generously into the cuts and place lemon into a sterilized glass pint jar. Continue procedure, packing the lemons into the jar as tightly as possible. Squeeze juice from remaining lemons. Add another 2 tablespoons of salt to the jar and top off with the lemon juice, make sure the lemons are completely covered. Close the jar with a non-metallic lid and set aside in a cool, dark place or the refrigerator for one month. Preserved lemons will keep for 1 year. Refrigerate after opening.
- Yield: about 4 lemons
- Prep Time: 20 minutes
- Cook Time: none
- Inactive Prep Time: 1 month
- Put the couscous in a medium bowl; pour the hot stock over it and stir to combine. Cover and let sit for 10 to 15 minutes. Uncover and fluff with a fork. Add the apricots, scallions, and orange juice; drizzle with olive oil and season with salt and pepper. Toss gently to combine. Garnish with chopped parsley.
- Yield: 4 to 6 servings
- Prep Time: 10 minutes
- Inactive Prep Time: 15 minutes
CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS
This rich and fragrant chicken stew is laden with complex flavors and spices reminiscent of the sort you might encounter in a mountainside cafe in Morocco. Save yourself the cost of a plane ticket, however, and make this at home. First, rub the chicken with a redolent combination of garlic, saffron, ground ginger, paprika, cumin, turmeric and black pepper, then pop it into the refrigerator for 3 to 4 hours to marinate. Once that's done, brown the chicken parts, and remove from the pan, making room for a pile of sliced onions that you'll sauté until golden brown. Nestle a cinnamon stick into the tangle of onions, pile the chicken parts on top and scatter with slices of preserved lemons and olives, a combination of green and kalamata. Add a bit of chicken stock and lemon juice, then cook over low heat until the chicken is cooked through, and your house smells amazing.
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
- Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.
- Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.
- Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.
Nutrition Facts : @context http, Calories 628, UnsaturatedFat 29 grams, Carbohydrate 12 grams, Fat 44 grams, Fiber 3 grams, Protein 46 grams, SaturatedFat 11 grams, Sodium 874 milligrams, Sugar 3 grams, TransFat 0 grams
CHICKEN TAGINE WITH GREEN OLIVES & PRESERVED LEMON
Based on a recipe from The Best of Clay Pot Cooking by Dana Jacobi. Dana says, "If you can, make this dish as Moroccan women have for centuries, in the cone-topped clay cooker that gives it its name - otherwise a Dutch oven works well."
Provided by mersaydees
Categories Chicken Thigh & Leg
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a medium-sized tagine or Dutch oven, arrange chicken thighs in a single layer.
- Sprinkle the onion, cilantro, parsley, garlic, cumin, ginger, paprika, ½ teaspoon of the pepper, and saffron over the chicken.
- Add 2 cups of water and cover.
- If using a tagine, set it on a flame-tamer over medium heat.
- If using a Dutch oven, set it over medium-high heat (you will not need the flame-tamer).
- Bring to a boil.
- Reduce heat and simmer gently for 30 minutes.
- Meanwhile, pit each olive by placing on a cutting board and smashing firmly with the flat side of a heavy knife. Discard pit.
- Add the olives, preserved lemon, and lemon juice to the tagine and cook 20 minutes more, until the chicken meat is falling off the bones.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 221, Fat 13.9, SaturatedFat 2.2, Cholesterol 68.1, Sodium 1124.4, Carbohydrate 8.3, Fiber 3.5, Sugar 2.1, Protein 17.8
CHICKEN, GREEN OLIVE TAJIN
Provided by Moira Hodgson
Categories dinner, main course
Time 40m
Yield 4 - 6 servings
Number Of Ingredients 13
Steps:
- Cut the chicken breasts in half. Put the oil in the bottom of a heavy casserole. Add the onion, garlic and ginger. Place the chicken breasts on top and sprinkle them with the turmeric, hot pepper flakes and lime juice. Add the coriander, parsley and olives. Season with salt and pepper and pour in enough water to come about halfway up the chicken breasts.
- Cover and simmer for 30 minutes, or until the chicken breasts are cooked. Baste occasionally with the sauce. If the sauce seems too liquid, remove the lid from the casserole and reduce. If it is too dry, add more water.
- Correct seasoning, garnish with fresh coriander and serve.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 16 grams, Carbohydrate 9 grams, Fat 21 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 944 milligrams, Sugar 2 grams, TransFat 0 grams
CHICKEN TAGINE WITH OLIVES AND APRICOTS
Provided by Food Network Kitchen
Categories main-dish
Time 2h20m
Yield 6 servings
Number Of Ingredients 22
Steps:
- Sprinkle the chicken all over with 2 teaspoons salt. Refrigerate, uncovered, at least 30 minutes or up to 8 hours.
- Meanwhile, thinly slice 1 lemon; spread out the slices and sprinkle generously with salt on both sides. Stack the slices on a plate and let stand at room temperature, at least 20 minutes and up to 3 hours.
- Pat the chicken dry. Heat a large Dutch oven over medium-high heat and add 3 tablespoons olive oil. When the oil shimmers, add half of the chicken, skin-side down; cover and cook until the skin is golden brown, 5 to 7 minutes. Transfer to a platter. Repeat with the remaining chicken. Discard the excess oil.
- Add the butter, onion, garlic, ginger, coriander, paprika, cumin, cinnamon, cayenne, saffron and 1/2 teaspoon black pepper to the pot. Cook over medium heat, stirring, until the onion softens, about 5 minutes; stir in the cilantro and parsley. Push the onion mixture to one side, then add the chicken to the pot, skin-side up. Spoon some of the onion mixture over the chicken and add 2 cups water. Bring to a boil, then reduce the heat to low; cover and gently simmer, 30 minutes.
- Meanwhile, combine the apricots, 1 cup water and the honey in a medium saucepan over medium heat; cover and cook until the apricots are plump, about 15 minutes. Uncover and cook until the liquid is syrupy, about 15 more minutes; set aside. Cook the almonds in the remaining 1 tablespoon olive oil in a skillet over medium heat, stirring occasionally, until golden brown. Set aside on paper towels.
- Chop the salted lemon slices into small pieces; add to the pot with the chicken along with the olives and the juice of the remaining lemon. Cover and continue cooking until the chicken is tender, about 20 more minutes. Arrange the chicken on a platter. Top with the olive sauce, apricot mixture and almonds. Serve with couscous.
LEMON, CHICKEN & GREEN OLIVE TAGINE
A traditional Moroccan tagine which I found in the October 2008 'Australian Good Food' magazine which assures you that this recipe will take you on a romantic escape to Marrakech "without aid of a flying carpet". This recipe is for two, but the quantity could easily be increased. Essentially the only change I made to this recipe was to suggest sneaking in some wine, which is what I'll certainly do when I make it. If you cannot find Turkish bread, use pita bread or any crusty bread suitable for mopping up the juices. This recipe can be prepared ahead.
Provided by bluemoon downunder
Categories One Dish Meal
Time 1h
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil over a high heat in a heavy-based pan or tagine dish, and cook the chicken in batches for 2 minutes on each side until lightly browned; remove the chicken from the pan and set aside.
- Reduce the heat to medium and saute the onion and garlic for 2-3 minutes or until it has softened; add the turmeric and cumin and cook for another minute, until fragrant.
- Return the chicken to the pan with 21/2 cups of water (or a mix of water and white wine); bring to the boil, then simmer, covered, for 15 minutes or until the chicken is thoroughly cooked.; remove the chicken from the pan and keep warm.
- Add the potato to the pan and simmer, covered, for 12-15 minutes or until the potatoes are tender.
- Meanwhile, place the olives in a small pan, cover with water and bring to the boil; drain off the water, then repeat this step.
- Return the chicken to the pan with the olives, preserved lemon, lemon juice and parsley and stir to combine well until all the ingredients are heated through.
- Serve with Turkish bread.
Nutrition Facts : Calories 402.5, Fat 10.4, SaturatedFat 2.1, Cholesterol 114.5, Sodium 136.7, Carbohydrate 45.9, Fiber 6, Sugar 6.8, Protein 32.2
CHICKEN TAGINE WITH OLIVES, FIGS, AND PRESERVED LEMONS
This is a Moroccan-inspired braised chicken dish with olives, dried figs, and preserved lemons. This recipe is great with some broad egg noodles that have been tossed with extra-virgin olive oil and some freshly chopped parsley.
Provided by Rippin
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h50m
Yield 6
Number Of Ingredients 15
Steps:
- Season chicken with 1 tablespoon olive oil, salt, and pepper.
- Heat remaining oil in a tagine over medium heat. Sear chicken in the hot oil until browned, 5 to 7 minutes; remove and set aside. Add onion, coriander, cumin, and bay leaf and cook, stirring constantly, for 10 minutes. Make sure to scrape the brown bits from the bottom while stirring; add a little water if needed.
- Stir tomatoes, figs, olives, garlic, and lemons into the tagine. Cook for an additional 5 minutes. Add the seared chicken and pour in white wine. Bring to a boil while scraping the browned bits off the bottom of the pan with a wooden spoon. Reduce the wine by half, 10 to 15 minutes. Pour in enough chicken broth to fill the tagine only halfway up the sides of the chicken.
- Bring to a boil; reduce heat to low and cover. Cook until the meat on the legs is no longer pink and pulls away from the bone, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove the tagine from the heat and mix in parsley. Check seasonings and serve.
Nutrition Facts : Calories 442.7 calories, Carbohydrate 31.7 g, Cholesterol 114.7 mg, Fat 16.7 g, Fiber 6.7 g, Protein 40.2 g, SaturatedFat 3.6 g, Sodium 4596.9 mg, Sugar 20 g
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