TAGINE PRESERVED LEMON RECIPES

Name: Chicken tagine with preserved lemon and green olives
Prep time: 30 min
Cook time: 1 h
Yield: Serves 4
Cuisine: North African
Ingredients: 2 tbsp olive oil; 2 large onions, roughly chopped; 3 garlic cloves, finely chopped; 1 tsp ground ginger; ½ tsp ground white pepper; ¼ tsp ground cinnamon; ¼ tsp cloves, roughly broken up; generous pinch of saffron, soaked in a little water; 300ml/10fl oz chicken stock or water; 1 whole chicken, jointed into 8 pieces; 2 preserved lemons, cut into strips; 20 green olives; 2 tbsp fresh parsley, finely chopped; 2 tbsp fresh coriander, finely chopped

CHICKEN TAGINE WITH PRESERVED LEMON AND GREEN OLIVES ...

Chicken tagine with preserved lemon and green olives ... image

Bring the taste of North Africa to your kitchen with this simple tagine.

Provided by The Hairy Bikers

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 4

Number Of Ingredients 14

Ingredients

2 tbsp olive oil
2 large onions, roughly chopped
3 garlic cloves, finely chopped
1 tsp ground ginger
½ tsp ground white pepper
¼ tsp ground cinnamon
¼ tsp cloves, roughly broken up
generous pinch of saffron, soaked in a little water
300ml/10fl oz chicken stock or water
1 whole chicken, jointed into 8 pieces
2 preserved lemons, cut into strips
20 green olives
2 tbsp fresh parsley, finely chopped
2 tbsp fresh coriander, finely chopped

Steps:

Heat the olive oil in a large tagine, casserole or a deep frying pan. Add the onions and gently over a medium heat until softened and lightly golden-brown.
Add the garlic along with all the spices. Cook for a further minute, then push everything aside in the pan. Add the chicken pieces skin-side down and fry for a few minutes on each side. Season with salt and then pour over the stock or water.
Bring to the boil then reduce the heat. Cover and simmer for around 45 minutes, or until the chicken is nearly falling off the bone. Turn the chicken regularly to prevent it sticking.
Add half the preserved lemons and the olives and simmer uncovered for 5 minutes. Stir in the parsley and coriander just before serving. Garnish with the remaining preserved lemon and serve immediately.

CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS RECIPE ...

Chicken Tagine With Olives and Preserved Lemons Recipe ... 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

Total Time 1 hours

Yield 4 servings

Number Of Ingredients 17

Ingredients

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//schema.org, Calories 628, UnsaturatedFatContent 29 grams, CarbohydrateContent 12 grams, FatContent 44 grams, FiberContent 3 grams, ProteinContent 46 grams, SaturatedFatContent 11 grams, SodiumContent 874 milligrams, SugarContent 3 grams, TransFatContent 0 grams

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Heat a deep ovenproof frying pan with a lid, or a large cast-iron casserole dish, over a high heat. Add the oil and the lamb and fry for 3–4 minutes or until the meat is golden brown all over. You may need to do this in two batches. Use a slotted spoon to transfer the meat to a plate.

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