Chicken Tagine with Olives and Preserved Lemons

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This is another of our evergreens which has not been posted since now. The first title I gave to this recipe was “Tagine En Vitesse De Poulet, Olives Et Citrons Confits” as this is quick version of the this famous Moroccan recipe.

I’ve always the preserved lemons on hand a batch of Maroccan Mix spices, so that this works very quickly for me and in 30 minutes I can serve this delish. If you have time I suggest to cook this for about 1 hours and the chicken will be much softer and the spice will be better combined.

This is not the original recipe, but the taste was great, it’s very light and it remembers us the fabulous meal we had in a beautiful restaurant in Fes (Marocco).

Chicken Tagine with Olives and Preserved Lemons

  • Servings: 4
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/ chicken-tagine-with-olives-and-preserved-lemons-1

You need

Maroccan Spice Mix:

  • 1 teaspoon ras el hanout spice mix, if available, optional
  • ½ teaspoon ground coriander
  • ½ teaspoon paprika
  • ½ teaspoon ground ginger
  • ½ teaspoon turmeric

Basic Ingredients:

  • 3 teaspoons of Maroccan spice Mix (see above)
  • 4 chicken breasts, bones, skin and fat removed, halved (about 500-600 g)
  • 2 tablespoons olive oil
  • 2 onions, peeled cut in wedges
  • ½ cup olives, green pitted ( I also add 2 tablespoons of the brine form the preserved olives)
  • 2 tablespoons lemon juice
  • ½ cup water
  • 1 small preserved lemon sliced or in wedges or to taste (about 50-100 g)
  • salt ( about 1/4 teaspoon)
  • 1 tablespoon fresh cilantro, chopped

Procedure

  1. Heat oil in the skillet.
  2. Place chicken in the skillet and top with spices.
  3. Add onions and cook about 5 minutes until onions are lightly browned.
  4. Add olives, lemon juice, water, sliced preserved lemon.
  5. Adjust salt and pepper.
  6. Top with fresh cilantro.
  7. Cover and cook until through for at least 15 minutes.
  8. Note: If you cook it longer it will be better, you will need to add some more water.
  9. Top with more coriander and preserved or fresh lemons if desired.
  10. Serve with fresh bread.

Ww 5 smart points per portion (calculated as 4 portions in total)

happyforks-analyzer-10

 

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Chicken Tagine with Cherries

Chicken Tagine with Cherries

A delicious tagine with cherries to enjoy with rustic bread.

This year we have a lot cherries as never happened before. This is way to use some of the fresh ones, next time I will use the frozen ones.

You need:

o    1 teaspoon ground cinnamon

o    2 teaspoons ground coriander

o    1 teaspoon ground ginger

o    1/4 teaspoon ground cumin

o    1/2 teaspoon turmeric

o    1/2 teaspoon black pepper

o    1-2 tablespoon fresh ginger, finely sliced

o    4 garlic cloves, finely chopped

o    3 tablespoons olive oil

o    500 g chicken, skin removed and cut into big pieces

o    1 tablespoon flour

o    1 1/4 teaspoons salt

o    3 medium red onion, quartered

o    1 1/2 cups water

o    1 small cinnamon stick

o    2 cups cherries, stone removed

o    4 tablespoon  fresh cilantro

Procedure

  1. Stir together ground cinnamon, coriander, ginger, cumin, turmeric, pepper, ginger, garlic and 2 tablespoons oil in a large bowl.
  2. Heat until the spices begins to smell.
  3. Add chicken, flour, salt and onion.
  4. Cook stirring from time to time until the chicken is browned.
  5. Add water, cinnamon stick and half of the fresh coriander, reduce heat and simmer, covered, 30 minutes.
  6. While chicken cooks, prepare the cherries (remove the stones).
  7. When liquid is reduced add cherries, cover and cook until cherries are warm but still not too soft.
  8. Ten minutes before chicken is done discard cinnamon stick and top with cherries. Cover and cook until cherries are warm.
  9. Server sprinkled with rest of the cilantro leaves.

Chicken Tagine with Dried Apricots

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Too good to forget about it!

This is another light convenient recipe for all seasons and perfect to prepare it in advance.

I don’t have a real Moroccan tagine for the preparation of this kind of recipes, but in my case I found out that a large non sticky skillet provided of lid will make good work and can be used in different ways as well.  Some of you may use a slow-cooker; this is good option as well.

I really love my skillet as the food presents well in it. You now we all eat with our eyes first!

Before you start make sure you have all the ingredients ready! To the recipe we added pieces of summer squash, which I had to use as we have a lot now, along with the onions.

Ras el hanout is a mixture of spices. I prepared mine myself as it is not easy to find it in the shops and I don’t like online shopping. In the net you will find a lot versions; try simply one of them.

In Morocco we enjoyed most of tagines with fresh flat bread, still warm from the oven. For this reason we enjoyed this in this way, but you may serve it with couscous, rice or pita bread.

You need:

  • 2 tablespoons  olive oil
  • 1 small onion chopped
  • 1/2 head garlic, peeled cloves
  • 500 g chicken, boneless skinless  cut into large chunks
  • 1 big onion, cut into wedges
  • 1 tablespoon corn flour
  • 1 tablespoon ginger, fresh peeled chopped
  • 2 cups salted water (or chicken broth)
  • 1 tablespoon honey
  • 1 pinch saffron
  • 2 teaspoons ras el hanoout spice mix
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon red pepper flakes (or to taste)
  •  400 g chickpeas, cooked and drained (or canned)
  • 300 g chopped tomatoes (or canned)
  • 150 g dried apricots
  • Salt and pepper to taste
  • 1/2 cup fresh chopped coriander leaves

Preparation:

  1. Heat oil in the skillet and add chopped onion and garlic. Cook until onion and garlic begins to brown.
  2. Add chicken, onion in wedges, corn flour and ginger. Roast stirring for a few minutes.
  3. Add water, honey and spices and mix well.
  4. Now add chickpeas, tomatoes and apricots, stir and season with salt and pepper.
  5. Stir once again until all well coated and make sure apricots are covered by juice.
  6. Cover and let simmer as slow as possible, best for 2-3 hours. From time to time check the juice and add little water if necessary.
  7. Top with chopped cilantro leaves just before serving.