Chicken Tajine With Olives And Preserved Lemons Recipes

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CHICKEN TAGINE WITH GREEN OLIVES AND PRESERVED LEMON



Chicken Tagine with Green Olives and Preserved Lemon image

Provided by Tyler Florence

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 29

1 cinnamon stick
1 teaspoon whole black peppercorns
1 teaspoon cumin seeds
1 teaspoon sweet or hot paprika
1 teaspoon red pepper flakes
1/4 teaspoon whole cloves
3 tablespoons extra-virgin olive oil, plus more for frying
4 cloves garlic, sliced
1 teaspoon chopped fresh ginger
1 handful fresh cilantro leaves, chopped
2 bay leaves
1 large pinch saffron
1 (3 1/2 to 4 pound) free-range chicken, cut into 10 pieces
Kosher salt and freshly ground black pepper
1 medium onion, coarsely chopped
1 preserved lemon, recipe follows
1/2 cup cracked green olives
1 cup chicken stock
Couscous with Apricots, recipe follows
6 to 8 lemons, unwaxed
2 cups kosher salt
1 1/2 cups couscous
2 cups hot chicken stock
10 dried apricots, chopped
2 scallions, sliced thin, green parts only
1 orange, juiced
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley leaves, for garnish

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



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

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.

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 TAJINE WITH PRESERVED LEMON AND OLIVES



Chicken Tajine With Preserved Lemon and Olives image

Chicken Tajine with preserved lemon is known to be Morocco's second most popular dish after couscous and considered to be the national dish. Tajine is a pot which is made from heavy clay that has been glazed. The shape of the pot is designed to promote the return of all condensate to the bottom. The base of the pot is flat and circular with low sides, and the lid is a shape of a large dome. This recipe was shown on SBS's Food Safari by chef's Hassan M'Souli. I served it with Recipe #221217. Preparation time does not included overnight marinating time.

Provided by Chef floWer

Categories     Chicken

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 25

1/2 teaspoon saffron thread
1/4 cup water (to soad saffron)
2 garlic cloves, halved
1 tablespoon fresh ginger, chopped
1/2 preserved lemon, rinsed
2 onions, Quartered
1/2 red chile
1 tablespoon sweet paprika
1 tablespoon ground cumin
1 pinch salt
1 teaspoon ground black pepper
2 tablespoons fresh coriander (chopped with stems and leaves) or 2 tablespoons fresh cilantro (chopped with stems and leaves)
2 tablespoons fresh parsley, chopped
1/2 cup olive oil
2 bay leaves, torn in half
8 chicken drumsticks or 8 chicken thighs (With bones)
1 tomatoes
1 onion
2 large potatoes, cut into wedges
1 onion, sliced
1 tomatoes, sliced
150 g green olives, pitted
1 bunch fresh coriander or 1 bunch fresh cilantro, chopped
1 cup water
1 preserved lemon, cut into 6 segments

Steps:

  • Chermoula Marinade: In a small bowl add saffron threads in water and allow to soak for a few minutes.
  • In a food processor add all the 'Chermoula marinade' ingredients and combine until it forms a paste.
  • Cover and allow 'Chermoula marinade' to stand for 30 minutes before using. (Chermoula marinade can be stored in the refrigerator for up to seven days).
  • Wash and dry the chicken, then rub all over with half of the chermoula marinade and refrigerate overnight or for at least two hours.
  • After marinating, cut tomato and onion into thin wedges and combine a little more chermoula marinade. Then spread the tomato and onion into the base of the tajine.
  • Place the chicken pieces on top of tomato and onion mixture arranging them in the centre of the tajine.
  • Coat potato wedges with the chermoula marinade and arrange the potatoes around chicken.
  • Top the chicken with onion slices, then tomato slices and olives in between the potato wedges.
  • Mix chopped coriander/cilantro with remaining chermoula marinade and water (you made add less water, it depends how much your tajine could hold). Pour mixture on top of tomatoes and onions.
  • Top with preserved lemon wedges then cover tajine with lid. Cook on a very low gas heat for 45 minutes. Do not stir or lift the lid during the cooking process.
  • Serve with suggested couscous.

TAGINE OF CHICKEN WITH PRESERVED LEMON AND OLIVES



Tagine of Chicken with Preserved Lemon and Olives image

This is the best-known Moroccan chicken dish. It was the only one, apart from appetizers, served during an evening of Arab poetry and storytelling, accompanied by musicians, that I attended in a Paris restaurant. The olives do not have to be pitted. If you find them too salty, soak them in 2 changes of water for up to an hour.

Yield serves 4

Number Of Ingredients 12

3 tablespoons extra virgin olive oil
2 onions, grated or very finely chopped
2 to 3 garlic cloves, crushed
1/2 teaspoon crushed saffron threads or saffron powder
1/4 to 1/2 teaspoon ground ginger
1 chicken, cut up in 6 or 8 pieces
Salt and black pepper
Juice of 1/2 lemon
2 tablespoons chopped coriander
2 tablespoons chopped flat-leaf parsley
Peel of 1 large or 2 small preserved lemons (see page 7)
12 to 16 green or violet olives (see above)

Steps:

  • In a wide casserole or heavy-bottomed pan that can hold all the chicken pieces in one layer, heat the oil and put in the onions. Sauté, stirring over low heat, until they soften, then stir in the garlic, saffron, and ginger.
  • Put in the chicken pieces, season with salt and pepper, and pour in about 1 1/4 cups water. Simmer, covered, turning the pieces over a few times and adding a little more water if it becomes too dry. Lift out the breasts after about 15 minutes and put them to one side. Continue to cook the remaining pieces for another 25 minutes or so, after which time return the breasts to the pan.
  • Stir into the sauce the lemon juice, the chopped coriander and parsley, the preserved lemon peel cut into quarters or strips, and the olives. Simmer uncovered for 5 to 10 minutes, until the reduced sauce is thick and unctuous. If there is too much liquid, lift out the chicken pieces and set aside while you reduce the sauce further, then return the chicken to the pan and heat through.
  • Present the chicken on a serving dish with the olives and lemon peel on top of the meat.
  • Add 1/2 chili pepper, seeded and chopped, with the onions at the start, and the juice of 1/4 lemon (instead of 1/2) toward the end of cooking.

CHICKEN TAJINE WITH OLIVES AND PRESERVED LEMONS



Chicken Tajine with Olives and Preserved Lemons image

Moroccan cuisine is superb. This is a wonderful dish that is sure to convert you if you've never tried it.

Provided by evelynathens

Categories     One Dish Meal

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 14

1/4 cup olive oil
2 (3 lb) chicken, each cut into 6 pieces
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
2 small onions, finely grated
2 teaspoons minced fresh ginger or 1/4 teaspoon ground ginger
3 inches cinnamon sticks or 1/2 teaspoon ground cinnamon
1/4 teaspoon saffron thread, crumbled
2 medium tomatoes, peeled,seeded and coarsely chopped or 1 1/2 cups drained, canned tomatoes
6 cloves garlic, finely chopped
1 cup flat leaf parsley, finely chopped
1 cup cilantro, finely chopped
3 preserved lemons
1/2 lb kalamata olive

Steps:

  • Heat the oil in a large saucepan.
  • Season the chicken pieces with salt and pepper and add them to the pan along with the onions, ginger, cinnamon and saffron.
  • Cook over high heat, turning the chicken occasionally, until browned all over, about 10 minutes.
  • Add the tomatoes, garlic, parsley, cilantro and 2 cups of water and bring to a boil.
  • Reduce the heat to low, cover and simmer, stirring occasionally, until the chicken is tender, about 1 hour.
  • Meanwhile, rinse the preserved lemons under running water; pat dry.
  • Cut the lemons into quarters.
  • Discard the pulp from one of the lemons and finely chop the peel.
  • Reserve the quarters for garnish.
  • Transfer the chicken to a large plate.
  • Strain the cooking liquid and return it to the casserole.
  • Boil over high heat until slightly thickened, about 10 minutes.
  • Add the chopped preserved lemons and the olives and simmer over moderate heat for 2 minutes.
  • Add the chicken pieces and simmer until heated through.
  • Arrange the chicken pieces on a serving dish.
  • Pour the sauce on top and garnish with the lemon quarters.

Nutrition Facts : Calories 1124.5, Fat 81.6, SaturatedFat 21.4, Cholesterol 340.2, Sodium 800, Carbohydrate 8.1, Fiber 2.6, Sugar 2.2, Protein 85.9

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

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CHICKEN TAGINE WITH PRESERVED LEMON | RECIPES | SBS FOOD
150 g pitted green olives 1 bunch coriander, chopped 250 ml (1 cup) water 1 preserved lemon, rind only, rinsed and cut into 6 or 8 wedges; Chermoula marinade . 2 garlic cloves, chopped
From sbs.com.au


DJAJ M'QUALLI (CHICKEN, OLIVE AND LEMON TAGINE)
2022-04-19 Generously season the chicken on all sides with salt and pepper and let sit at room temperature for 1 hour, or refrigerate overnight. When ready to cook, in a tagine or Dutch …
From washingtonpost.com


CHICKEN AND PRESERVED LEMON TAGINE WITH OLIVES RECIPE - SUR LA …
Stir the saffron into the hot stock and return the chicken to the pan. Pour the stock over the chicken and add the bay leaf, then cover and reduce the heat. Simmer for 30 minutes or until …
From surlatable.com


MOROCCAN CHICKEN WITH PRESERVED LEMON AND OLIVES RECIPE
2022-02-20 If your onions do not appear to be melding, you can give a few pulses with an immersion blender, but do not overprocess. Add the preserved lemon, olives, the rest of the …
From thespruceeats.com


CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMON - STIRRING UP …
Put chicken, skin side down, in casserole and sprinkle with 1/2 of the spice mixture. Cook about 10 minutes on one side, until lightly browned.
From stirringupadventure.com


CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS
2006-01-14 Meanwhile, pit olives. In small saucepan of boiling water, blanch olives for 5 minutes; drain. With slotted spoon, remove chicken to platter; cover and keep warm. Add …
From canadianliving.com


TAGINE CHICKEN WITH OLIVES AND PRESERVED LEMONS
2021-09-26 Firstly let me say this is not my first tagine recipe that I have blogged about. However because of my sister-in-law this is the first one in an actual Tagine. ... Keyword …
From cookingatclarktowers.com


CHICKEN TAGINE WITH PRESERVED LEMON AND OLIVES - TABLE&SPOON
1 whole chicken, cut into pieces, skin on and bone in- about 1.5 pounds/8 pieces : ¼ teaspoon saffron thread (optional) ½ teaspoon ground ginger
From tablenspoon.com


CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS RECIPE
Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve. Key Ingredients: Saffron threads, Ground ginger, Ground cumin and Turmeric, …
From food.ndtv.com


ANISSA HELOU'S CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS …
1. In a large pot, braiser or tagine, combine the garlic, ginger, cumin, paprika, saffron, black pepper, ground cinnamon (if using) and 1/4 teaspoon salt. Add the chicken pieces and rub …
From cookswithoutborders.com


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