Chicken Tagine With Olives Figs And Preserved Lemons Recipes

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CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS



Chicken Tagine With Olives and Preserved Lemons image

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

5 cloves garlic, finely chopped
1/4 teaspoon saffron threads, pulverized
1/2 teaspoon ground ginger
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
Salt and freshly ground black pepper
1 chicken, cut in 8 to 10 pieces
2 tablespoons extra virgin olive oil
3 medium onions, sliced thin
1 cinnamon stick
8 calamata olives, pitted and halved
8 cracked green olives, pitted and halved
1 large or 3 small preserved lemons (sold in specialty food shops)
1 cup chicken stock
Juice of 1/2 lemon
1 tablespoon chopped flat-leaf parsley

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 OLIVES, FIGS, AND PRESERVED LEMONS



Chicken Tagine with Olives, Figs, and Preserved Lemons image

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

1 (3 to 3 1/2 pound) whole chicken, skin removed and cut into pieces
2 tablespoons olive oil, divided, or as needed
salt and ground black pepper to taste
1 medium yellow onion, sliced
1 tablespoon ground coriander
1 tablespoon ground cumin
1 bay leaf
3 Roma tomatoes, diced
10 dried figs, halved
20 pitted green olives
5 cloves garlic, sliced
2 preserved lemons, pulp discarded and peels finely chopped
½ cup dry white wine
1 (14 ounce) can low-sodium chicken broth, or as needed
1 bunch flat-leaf Italian parsley leaves

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

CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS



Chicken Tagine with Olives and Preserved Lemons image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 18

Rock salt
1 whole large chicken, cut into 8 pieces
1 tablespoon white wine vinegar
5 tablespoons olive oil
1 large bunch fresh cilantro, chopped
1 teaspoon cinnamon
1/2 teaspoon real saffron
Pinch fine salt
1/2 pound onions, chopped
5 cloves garlic, chopped
1 teaspoon cumin
1 teaspoon ground ginger
1 teaspoon paprika
1 teaspoon turmeric
1/4 pound gizzards, optional
1/4 pound chicken liver, optional
1/4 cup mixed olives, pitted
3 small preserved lemons

Steps:

  • First rub the rock salt into the chicken pieces and then wash the chicken in the white wine vinegar and water. Leave for 10 minutes. Rinse and dry and place onto a clean plate.
  • In a large bowl, mix the olive oil, coriander, cinnamon, saffron, fine salt, 1/2 the onions, garlic, cumin, ginger, paprika, turmeric. Mix all these ingredients into the oil and crush the garlic and add a little water to make a paste.
  • Roll the chicken pieces into the marinade and leave for 10 to 15 minutes.
  • For cooking, use a tagine (traditional Moroccan dish) or a deep, heavy bottom casserole dish. Heat the dish up and add 2 tablespoons of olive oil to the hot dish. Drop in the chicken and pour over the excess marinade juices. Add the remaining onions, gizzards, chicken livers, olives, and chopped preserved lemons (no pulp).
  • Cook in medium hot oven (350 degrees F) for 45 minutes.
  • Serve with fresh bread.

CHICKEN TAGINE WITH PRESERVED LEMON AND OLIVES



Chicken Tagine with Preserved Lemon and Olives image

Provided by Katie Lee Biegel

Categories     main-dish

Time 3h25m

Yield 6 to 8 servings

Number Of Ingredients 20

1/4 cup plus 2 tablespoons olive oil
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon sweet paprika
1/2 teaspoon cinnamon
1/2 teaspoon saffron threads or powder
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon red pepper flakes
One 4-pound chicken, cut into 8 pieces
Kosher salt and freshly ground black pepper
2 onions, thinly sliced
1 clove garlic, minced
1 1/2 cups chicken stock
1/2 cup green olives, pitted
1 preserved lemon peel, sliced
2 tablespoons fresh cilantro, minced
2 tablespoons fresh flat-leaf parsley, minced
Juice of 1/2 lemon
Couscous, for serving, optional

Steps:

  • In a large bowl, combine 1/4 cup olive oil, the coriander, cumin, paprika, cinnamon, saffron, cloves, ginger and red pepper flakes. Sprinkle the chicken with salt and pepper and place in the marinade. Stir until the marinade covers each piece. Refrigerate for 2 hours and up to overnight.
  • Remove the chicken from the marinade and pat dry; reserve the marinade. Heat the remaining 2 tablespoons olive oil in a tagine or a large Dutch oven. Place the chicken skin-side down in the pot and brown for 4 to 5 minutes. Turn and brown an additional 3 to 4 minutes. Remove the chicken and reserve on a plate.
  • Add the onions and garlic to the same pot and saute until tender, about 5 minutes. Add the chicken stock, green olives, lemon peel, 1/4 teaspoon black pepper and the reserved chicken and marinade. Bring to a low boil and reduce the heat to a simmer. Cover and cook 45 minutes.
  • Stir in the cilantro, parsley and lemon juice. Serve with couscous if desired.

CHICKEN TAGINE WITH OLIVES AND LEMON



Chicken Tagine With Olives and Lemon image

I got this recipe from Williams Sonoma. I bought a Tagine for my mom for Christmas. The Tagine Spice mentioned can be purchased at Williams Sonoma. 6 points

Provided by Amber Dawn

Categories     One Dish Meal

Time 5h30m

Yield 8 serving(s)

Number Of Ingredients 12

3 lbs boneless skinless chicken breasts
2 tablespoons tagine spices
2 bay leaves
4 tablespoons extra virgin olive oil
4 garlic cloves, sliced
salt & freshly ground black pepper, to taste
2 small yellow onions, thinly sliced
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh cilantro
1/4 cup fresh lemon juice
6 slices preserved lemons, wedges, rinsed and pulp removed or 1 slice lemon, zest of, cut into strips 1 inch long
1 cup green olives or 1 cup black olives

Steps:

  • 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. Add the chicken and stir to coat. Cover with plastic wrap and refrigerate for 3 hours.
  • Remove the chicken from the marinade and reserve the marinade. In a tagine over medium-high heat, warm the remaining 2 Tbs. oil until almost smoking. Working in batches, brown the chicken on all sides, 5 to 7 minutes total. Transfer to a plate.
  • Add the onions to the tagine and cook, stirring, until soft and translucent, about 5 minutes. Reduce the heat to medium and add the chicken, reserved marinade, the 1/2 cup parsley, cilantro, lemon juice, preserved lemon and olives.
  • Cover the tagine and cook until the chicken is tender and falling off the bone, 1 to 1 1⁄2 hours. Discard the bay leaves. Garnish with parsley and serve the chicken directly from the Tagine. Accompany with couscous.

Nutrition Facts : Calories 260.1, Fat 8.9, SaturatedFat 1.5, Cholesterol 98.8, Sodium 114.2, Carbohydrate 3.2, Fiber 0.5, Sugar 1, Protein 39.7

TAGINE OF CHICKEN, PRESERVED LEMON, & OLIVES



Tagine of Chicken, Preserved Lemon, & Olives image

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.http://www.congocookbook.com/c0096.html

Provided by Rita1652

Categories     Stew

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 15

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)
salt, to taste

Steps:

  • Mix the garlic, some black pepper, and a spoonful of oil.
  • Rub the chicken with the mixture and set aside for a few hours or overnight.
  • Heat the oil in a large dutch oven (or tagine cooking pot, if you have one).
  • Fry the chicken until all sides begin to brown.
  • Add spices.
  • (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.
  • Stir-fry over high heat for a few minutes.
  • Add chicken broth, stock, or water.
  • Bring to broil.
  • Reduce heat.
  • Cover, but leave a crack for steam to escape.
  • Simmer over low heat for thirty minutes or more.
  • Add olives and preserved lemons.
  • Add salt and adjust seasoning.
  • Continue to simmer.
  • Remove chicken and set aside.
  • If necessary, bring sauce to boil, stirring continuously, until thickened.

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