Classic Moroccan Tagine With Chicken, Olives And Lemons(preserved)From moroccanlady 1 year ago
- 1 whole chicken, (you can keep or remove skin), cut into pieces shopping list
- 2 large white or yellow onions, very finely chopped shopping list
- one small handful of fresh cilantro, chopped* shopping list
- one small handful of fresh parsley, chopped* shopping list
- 2 or 3 cloves of garlic, finely chopped shopping list
- 2 teaspoons ginger powder shopping list
- 1 teaspoon pepper (black or mix of black and white ) shopping list
- 1 tsp turmeric (or 1/4 teaspoon Moroccan yellow colorant) shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon saffron threads, crumbled shopping list
- 1 teaspoon smen (Moroccan preserved butter - optional) shopping list
- 1 handful green or red olives, or mixed shopping list
- 1 preserved lemon, (seeds removed) shopping list
- 1/3 cup olive oil shopping list
- 1/4 cup water, approximately shopping list
How to make it
- Tip: * Instead of chopping, you can tie the parsley and cilantro together into a bouquet and place on top of the chicken during cooking.
- Prepare the Chicken
- Remove the flesh from the preserved lemon, and finely chop it. Add the chopped lemon flesh to a bowl along with the chicken, onion, garlic, cilantro, parsley, spices and smen, and mix well. If time allows, let the chicken marinate in the refrigerator for several hours or even overnight. (Optional)
- To Cook the Chicken
- Add enough of the olive oil to the tagine to coat the bottom. Arrange the chicken in the tagine (flesh-side down), and distribute the onions all around. (USE an extra virgin olive oil, contact me if you need a few suggestions of brands you can find in Montreal !)
- Add the olives and preserved lemon quarters, and drizzle the remaining olive oil over the chicken. Add the water to the tagine, cover, and place on a diffuser over a medium-low heat.
- Give the tagine time to reach a simmer without peaking. If you don't hear the tagine simmering within 20 minutes, slightly increase the heat, and then maintain the lowest heat setting required for maintaining a gentle, not rapid, simmer.
- Allow the chicken to cook undisturbed for 80 to 90 minutes, and then turn the chicken over so that it's flesh side up. Cover the tagine again, and allow the chicken to finish cooking until very tender.
- Turn off the heat, and let the tagine to cool for about 10 to 15 minutes before serving. Moroccan tradition is to eat directly from the tagine, using Moroccan bread to scoop up the chicken and sauce. French fries are frequently served with this dish, and may even be placed on top of the chicken.
The Cookmoroccanlady Montreal, CA
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