Morocco's ADDICTIVE Marinade
Today we're making Charmoula, which is possibly one of the greatest marinades on earth, then using it to make a fantastic chicken tagine. It's made with preserved lemons, harissa, parsley and coriander, then finished off with some olives for a delicious sauce!
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Ingredients:
Harissa:
Preserved Lemons:
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Chermoula marinade:
20-30 Threads of Saffron
4 Cloves of Garlic
2 Preserved Lemons
15g Parsley
15g Coriander
2 Tbsp Olive oil
1 Tbsp Harrisa
1 Tsp Salt
1 Tsp Sweet Paprika
1/2 Tsp Black Pepper
1/2 Tsp ground cumin
1/2 Tsp Ground Ginger
Chermoula Chicken Tagine:
2 Onions
600g - 1kg Chicken Pieces
75g Mixed black and green pitted olives
2 Tbsp Olive oil
2 Tbsp lemon juice
1/2 Tsp salt
1/2 Tsp Ground Ginger
Marinade from above
Directions:
To make the Charmoula:
1- Slice your preserved lemons into quarters, then scoop out their flesh. Roughly chop to a smaller size and place in a bowl
2- Remove the stalks from your parsley and coriander then chop it to a fairly small size
3- Mince the garlic, then add it to the bowl. Place the saffron in a mortar with a pinch of salt and grind into a powder. Once pulverized, add a tablespoon of boiling water and mix well
4- Add the saffron mixture to the bowl as well as the spices and harissa, then mix well making sure to grind down the lemon
To make the chicken:
1- Seperate the skin of the chicken from the meat using your fingers, then apply the marinade onto and under the skin. Ensure it is all well coated
2- Set the chicken aside to marinade for a few hours or a minimum of half an hour. You can cook this in any pan or a tagine if you have one
3- Start off by adding the olive oil to your cooking vessel, then add in the onion chopped to a small dice. Add in the salt and ginger and mix well
4- Turn the heat to low and let the vessel heat up, once the onions start to release some steam and sweat, add your chicken on top of the onions
5- Cover the cooking vessel with a lid, and turn to medium heat then allow to cook for 10 minutes
6- At this point the chicken should have released loads of liquid so turn the heat to low and set a timer for 20-30 minutes
7- When the chicken looks cooked, you'll add in the olives and the lemon juice. Feel free to baste the chicken with the liquid
8- Cook for 10 more minutes covered, then you can cook uncovered to reduce the sauce if needed
9- Serve with some soft but crusty bread
???? Video edited by Replayed:
Chicken Tagine Mchermel / طاجين الدجاج مشرمل - CookingWithAlia - Episode 409
This chicken tagine with olives and preserve lemons is a staple recipe in every Moroccan home :-)
WRITTEN RECIPE:
INGREDIENTS
- 1.5 kg chicken (cut into pieces or just thighs)
Ingredients for Chicken Marinade:
- Saffron water: A large pinch of saffron + 1 cup of warm water. You can store up to 1 month in the fridge.
We will use 1 teaspoon of saffron water.
- The pulp of 1 large preserved lemon (or 2 small ones)
- A handful of fresh cilantro and parsley
- 2 large garlic cloves
- 2 teaspoons ground paprika
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cumin
- 1/4 teaspoon of pepper
- 2 tablespoons of olive oil
Ingredients for the tagine:
- 2 onions (grated)
- 2 tablespoon olive oil
- Pinch of salt and ground turmeric
- 1 tablespoon fresh lemon juice
- Handful of green olives
- The skin of 1 preserve lemon (cut into quarters)
STEPS:
Preparing the ingredients
1- First, let’s prepare saffron water. Soak the saffron threads in some warm water for 10 minutes. This method boosts the saffron flavors and is economical as you can store this flavored water and use it when needed.
2- Quarter the preserved lemon. Separate the pulp from the skin. Finely chop the pulp and reserve the skin for later.
3- Finely chop the parsley and cilantro.
4- Grate the garlic cloves
Marinating the chicken
5- Now we are ready, let’s make the charmoula! In a large bowl combine: the chopped parsley and cilantro, chopped preserved lemon pulp, garlic, ground paprika, ginger, cumin, pepper, saffron water, and olive oil. Mix well.
6- Place the chicken in the charmoula marinade and massage into the flesh. I am using only chicken tights, but you can use any other chicken parts.
7- Cover and refrigerate for at least 1 hour or overnight.
Setting the tagine
8- Peel and grate the onions. Finely chop the leftover onion pieces.
9- Drizzle olive oil in the bottom of the tagine and cover with the onions.
10- Sprinkle a little bit of salt and turmeric over the onions.
11- Add the chicken over the onion bed, and cover with any leftover charmoula.
Cooking the tagine
12- When cooking in a traditional tagine over the stove, use a heat diffuser to avoid burning and cracking the bottom of the tagine. It’s a must!
13- On low-medium heat, place the diffuser first, then the tagine on top of it. Cover and cook for around 15-20 minutes until the onions and chicken release their juices and the liquids start simmering.
14- Then, reduce the heat to low, cover the tagine, and cook until the chicken is tender. This can take 1 hour or more, depending on the chicken parts and quality of your tagine. Very important – make sure that the heat is low.
15- Add the lemon juice and green olives to the sauce.
16- Top the chicken with the preserved lemon skins.
17- Taste your sauce and add salt if necessary – we wait until the end to add salt, because the preserved lemons in the charmoula are already salty!
18- Do not cover the tagine, and continue cooking for another 15 minutes or so, until the liquids have evaporated and the sauce has thickened.
Serve immediately with crusty bread. Bon appetite!
* If you'd like to watch a Dada (traditional Moroccan cook) make this dish, check out this video:
The Prefect Moroccan Roasted Chicken With Olives And Preserved Lemon
The Ultimate Moroccan Roasted Chicken with Olives and Preserved Lemon “DJAJ MHAMAR” is one of my favorite recipes for many years I used to eat during different special occasions such as weddings, birth, Holidays and many more… The chicken has an amazing taste with the great spices, and the sauce we call “DAGHMIRA” is so flavorful. Make this recipe and it will make you the Master Chef of any table!!
INGREDIENTS:
- 1 whole chicken (medium or large size)
- 4 medium onions or 2 large onions
- 4 garlic cloves
- 2 small preserved lemons or 1 large
- 3 tablespoons extra virgin olive oil
- 1 tablespoon of vegetable oil
- Large pinch of saffron threads
- 1 teaspoon of ground ginger
- ½ teaspoon of ground turmeric
- ¼ teaspoon of ground black pepper
- ¼ teaspoon of salt
- A small bouquet of cilantro and a little bite of parsley
- 2 cups of water
- 1/3 cup of pitted green olives
- 1/3 cup of pitted purple olives
- 2 tbsp of unsalted butter
- ¼ teaspoon of paprika
INSTRUCTIONS:
Preparing the Ingredients:
First clean your chicken with water and salt, then rub the chicken from the outside and the inside with half of fresh lemon and squeeze the fresh lemon juice over all the chicken to remove the rough chicken taste. Clean it again with water drain it, then dry it with paper towel. Use a long thread to tight the chicken from the legs, the breast, and the wings so your chicken will look beautiful when it’s cooked.
1- Cut the onions into halves, peel them, then grate them by using the large holes of your grater, or you can use a food processor to finely chop them.
2- Crush and press the garlic cloves
3- Quarter the preserved lemons and remove the pulp from the peel. Remove the seeds and finely chop the pulp and keep it in a separate bowl. Slice the peel and save it in a different bowl.
Cooking the Chicken:
4- Place a large pot over medium heat, drizzle the extra virgin olive oil and vegetable oil, mix
5- Add the grated onions and pressed garlic
6- Crush the saffron threads, then add all the rest of your spices
7- Add ground ginger, ground turmeric, and ground black pepper
8- Add the chopped preserved lemon pulp
9- Add ¼ teaspoon of salt
10- Mix well all the ingredients then cover the pot for 2 minutes
11- Now add the chicken to the pot the cover the pot for 2 minutes
12- Turn over the chicken on the other side and cook for another 2 minutes to let the chicken to absorb all the flavors of the spices and brown it.
13- Add 2 cups of water and bouquet of fresh cilantro and parsley
14- Reduce the hear to low, cover the pot and cook for 30 minutes
15- From time to time check that there is enough water in the pot. You don’t need too much water for this recipe, cover only to half of the chicken
16- Clean the green and purple olives with water to remove the excess of salt, drain them and place them in separate bowls
17- When your chicken is cooked after 30 minutes, remove it from the pot and place it in a baking pan
18- Remove the bouquet of cilantro and parsley from the pot and discard
19- Increased the heat to medium to let the water evaporate and reduce the sauce, keep mixing until it starts to get thick then add few slices of preserved lemon, green olives and purple olives
20- Keep mixing the sauce until all the water is evaporated and the sauce becomes thick and has a saucy texture
21- Preheat your over to 350” F
22- Add ¼ teaspoon of paprika to 2 tablespoons of unsalted melted butter and mix
23- Brush all the chicken with the butter to get a nice brown golden color
24- Place the chicken in the center ruck of your over and bake it for 20 minutes or until the chicken gets a beautiful brown color
25- NOW everything is READY
26- Place the chicken in a large serving plate, remove the thread
27- Pour the delicious and flavorful thick sauce over and around the chicken, add the olives and the sliced of preserved lemon on top.
28- Serve with crusty bread or a great Moroccan homemade bread!! I will share with you the recipe of how to make the perfect homemade Moroccan bread in a separate video!! ENJOY!!!
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How to Make Moroccan Chicken with Saffron and Preserved Lemon | Dinner Recipes | Allrecipes.com
Chicken thighs full of spice and amazing scents to take you right to the Mediterranean. Excellent with brown rice or quinoa and veggies. Get the recipe for Moroccan Chicken with Saffron and Preserved Lemon:
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How to Make a Tagine with Chef Mourad Lahlou | Williams-Sonoma
We go into the kitchen of Aziza with Chef Mourad Lahlou where he shows us how to make his version of the classic Moroccan chicken tagine with olives and preserved lemons.
The products featured in this video can be purchased at Williams-Sonoma.
Tagine:
Preserved Lemons:
More recipes from Chef Lahhou can be found in the Mourad New Moroccan Cookbook:
A similar recipe for a chicken tagine with olives and preserved lemons can be found on Williams-Sonoma's website:
Moroccan grilled chicken with saffron and pickled lemon + Gravy
In this Video you will find my quick and easy beginner version of Grilled chicken. For this recipe you will need the below:
Chicken marinade :
1 medium Chicken (1.75Kg)
Juice of Half a lemon
Half small pickled Moroccan Lemon
1 tbs of garlic ginger paste
A pinch of Saffron
1 teaspoon of turmeric
Half teaspoon of chilli flakes
Half teaspoon of black pepper
1 teaspoon of ginger powder
4 tablespoons of coriander or parsley chopped
Gravy :
2 large onions chopped
Few stems of Coriander parsley
1/4 cup of olive oil
1 cup of water
Glase:
1 table spoons of harissa paste and 1 teaspoon of butter.
Don't forget:
+ Garnish with green olives
+ Oven should be preheated @ 200C
Home made Moroccan Preserved Lemons :
Home Made Harissa :