Moroccan Chicken Tagine With Dates And Preserved Lemons Recipes

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MOROCCAN CHICKEN WITH LEMON AND OLIVES



Moroccan Chicken with Lemon and Olives image

A traditional Moroccan dish of chicken pieces braised with spices, garlic, onion, olives, and preserved lemon. Cooked in a tagine.

Provided by Elise Bauer

Categories     Dinner     Stew     Chicken Stew     Lemon Chicken     Moroccan Cuisine     Preserved Lemons     Tagine

Time 2h5m

Yield 6

Number Of Ingredients 17

2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon turmeric
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
1 chicken, 3-4 lbs, cut into 8 pieces (or 3-4 lbs of just chicken thighs and legs, the dark meat is more flavorful)
Salt
3 cloves garlic, minced
1 onion, chopped
The rind from 1 preserved lemon , rinsed in cold water, pulp discarded, rind cut into thin strips (if you don't have preserved lemon, use whole thin slices of regular lemon)
1 cup green olives, pitted
1/2 cup raisins
1/2 cup water
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Stir in parsley, cilantro: Mix in fresh parsley and cilantro right before serving. Adjust seasonings to taste. Serve with couscous, rice, or rice pilaf .

Nutrition Facts : Calories 718 kcal, Carbohydrate 16 g, Cholesterol 230 mg, Fiber 3 g, Protein 48 g, SaturatedFat 13 g, Sodium 902 mg, Sugar 9 g, Fat 51 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

MOROCCAN CHICKEN AND DATE TAGINE



Moroccan Chicken and Date Tagine image

Make and share this Moroccan Chicken and Date Tagine recipe from Food.com.

Provided by Sackville

Categories     Stew

Time 55m

Yield 2 serving(s)

Number Of Ingredients 12

1 large red onion, thinly sliced
1 unwaxed lemon, zested
4 fresh dates or 4 soft dried dates
2 large boneless skinless chicken breasts
3 tablespoons olive oil
50 g pine nuts
salt and pepper
1 teaspoon harissa
350 ml chicken stock
200 g couscous
1 tablespoon butter
1 tablespoon chopped coriander

Steps:

  • Cut the dates in half, discard the stone and then chop into six pieces.
  • Slice the chicken into short strips.
  • Heat two tablespoons of olive oil in a frying pan and stir in the onion.
  • Cook until slippery and soft, then add in the pine kernels and lemon zest, salt and pepper.
  • Turn down the heat and cook for about five minutes, before adding in the chicken.
  • Cook until the meat is lightly browned.
  • Squeeze the juice from half the lemon over the top, stir in the harissa, stock and dates.
  • Simmer for 10-15 minutes, stirring occasionally, until the water is reduced by half.
  • You should end up with a thick, rusty coloured sauce.
  • Meanwhile, prepare the couscous by placing it in a bowl and adding 300ml boiling water, remaining olive oil and salt.
  • Cover and leave for 15 minutes, then use a fork to loosen the grains and mix in the butter.
  • Serve the chicken mixture over the couscous, garnished with some chopped coriander and a lemon wedge.

Nutrition Facts : Calories 1057.1, Fat 47.6, SaturatedFat 8.8, Cholesterol 89, Sodium 386.8, Carbohydrate 112.8, Fiber 10.8, Sugar 17.4, Protein 49.7

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