Lemon And Olive Chicken Tagine Recipes

LEMON AND OLIVE CHICKEN TAGINE

Steps:

• Mix spices and salt in a small bowl. Cover chicken pieces with the spices. Heat evoo in a heavy pot or tagine. Add chicken and cook on all sides until browned, in batches if needed. Remove the chicken from the pot. Add the onion and garlic and cook for 5 minutes. Pour in the broth and stir. Add the chicken and bring to a boil. Then cover, reduce heat to medium-low, and cook for 25 minutes. Squeeze the lemons into the pot and add the rinds. Add the olives. Cook for 10 more minutes on high heat, uncovered. Garnish with chopped parsley and serve with couscous.

CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS

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.

CHICKEN TAGINE WITH OLIVES AND LEMON

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.

CHICKEN TAGINE WITH PRESERVED LEMON AND OLIVES

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.

TAGINE OF CHICKEN, PRESERVED LEMON, & OLIVES

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.