How To make Chicken Tagine with Lemons
2 tb Warm water
1 pn Saffron threads
see note
3 lb Chicken :
cut into pieces
2 tb Virgin olive oil
2 ts Margarine or butter
1 1/2 c Lowfat chicken broth
1 sm Onion
2 ts Garlic :
finely chopped
1 t Fresh ginger finely
Chopped 1 t Salt :
or less
8 lg Black olives see note
1 Lemon zest :
fine
Julliened 1 Lemon slices -- cut 1/4"
Thick
PREPARATION (15 minutes) - Place the water in a small bowl, add the saffron and soak for 10 minutes. - Remove the skin from the SIX chicken pieces (no wings in the photo!) COOKING (1 hour) - Place the chicken, oil, margarine, broth, onion, garlic, ginger and salt in a large saucepan, cover and bring to a boil over medium-high heat. Reduce the heat to low and cook, occasionally spooning the liquid over the chicken, until it is cooked through and the juices run clear when the chicken is tested with a skewer, about 40 to 45 minutes. Remove the onion and discard. - Add the
olives (see note) and lemon zest to the saucepan and simmer, uncovered, for an additionl 5 minutes. - Place the chicken in a deep serving dish, pour the cooking juices on top and garnish with the fresh lemon slices; OR arrange the chicken over a bed of plain couscous. ( approx. 219 Cal | 9 g fat ) Recipe By : World's Finest: Chicken (1996)
How To make Chicken Tagine with Lemons's Videos
Lemon Chicken Tagine (Moroccan Inspired ) Recipe
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As seen on Everyday Gourmet.
Moroccan Chicken Tagine
Chicken braised in a spice infused sauce with chickpeas and dried apricots. Just - YUM!
Chicken Lemon Tagine
A simple and quick Moroccan Chicken Lemon Tagine recipe savored with exotic spice blend, saffron, Preserved lemon, harissa paste and more.
Chicken Tagine with Preserved Lemons
A delicious Moroccan classic chicken Tagine. It's both an everyday meal for Moroccan families but also served in engagement parties, weddings, and of course to uninvited guests !!! Chicken, saffron, and preserved lemons. It's a tagine you can smell from miles away !!!
Ingredients:
2 Chicken Legs (400g / 0.9 lbs)
4 Tbsp Olive Oil
8 g (2 tsp) of Butter
Pinch of Saffron
1/2 Preserved Lemon
2 garlic Cloves
2 Small Onions
5 g (1 tsp) of Parsley
5 g (1 tsp) of Cilantro
1/4 tsp Salt
1/2 tsp Pepper
1 tsp Ginger
1 tsp Turmeric
1/4 tsp Cinnamon
2 Medium Potatoes (250g)
150 ml (5 Fluid oz) of hot water
15 Green Olives for cooking
7 Green Olives for decoration
Classic Moroccan Chicken Tagine with olives and preserved lemons | Slow Cooked Chicken recipe
The original Moroccan Chicken tajine recipe, with easy to find ingredients and a simple method.
ATTENTION!!!!!!!!!!!!! If you have a gas stove you MUST use a heat diffuser to avoid burning and cracking the bottom of the tagine. A diffuser is a flat metal paddle that sits between the burner and the tagine and, as the name says, diffuses the heat so the ceramic doesn't crack and break. Place the diffuser first, then the Tagine on top of it.
I didn't use any diffuser because I don't have a gas stove.