The easiest one pan dinner with chicken AND potatoes!! #recipe #food #shorts
Recipe:
????????Moroccan tajine of chicken with olives, candied lemon and potatoes
English:
1 kilo of chicken drumsticks
5 cloves of garlic
1 onion
potatoes
peas
olives
half a lemons 2 tbsp of olive oil, salt, 1 tsp of turmeric, 1 tsp of paprika, cumin, 2 pinches of saffron coloring, 1 tsp of black pepper.
200 ml of water
parsley
whole chilli optional
Français:
1 kilo de pilons de poulet
5 gousses d'ail
1 oignons
pomme de terres
des petit pois
des olives
un demi citrons 2 c.à.s d'huile d'olive.sel, 1c.à.c de curcuma.1 c.à.c de paprika.du cumin.2 pincee de safran colorant.1 c.à.c de poivre noire.
200 ml d'eau
persil
piment entier facultative
Arabic:
كيلو أفخاذ دجاج
5 فصوص ثوم
1 بصلة
بطاطا
بازيلاء
زيتون
نصف ليمون 2 ملعقة كبيرة زيت زيتون ، ملح ، 1 ملعقة صغيرة كركم ، 1 ملعقة صغيرة بابريكا ، كمون ، 2 رشة من تلوين الزعفران ، 1 ملعقة صغيرة فلفل أسود.
200 مل من الماء
بقدونس
فلفل حار كامل اختياري
Bangla:
1 কিলো মুরগির ড্রামস্টিকস
রসুন 5 লবঙ্গ
1 পেঁয়াজ
আলু
মটর
জলপাই
অর্ধেক লেবু ২ টেবিল চামচ অলিভ অয়েল, লবণ, ১ চা চামচ হলুদ, ১ চামচ পেপারিকা, জিরা, ২ চিমটি জাফরান কালারিং, ১ চা চামচ কালো মরিচ।
200 মিলি জল
পার্সলে
পুরো মরিচ alচ্ছিক
Chicken Tagine | Authentic Moroccan recipe | Kravings
Chicken tagine is a popular Moroccan dish that is cooked in a special pot called a tagine. It is a slow-cooked stew made with chicken, vegetables, and a combination of aromatic spices. The dish gets its name from the cooking vessel, the tagine, which is a shallow clay or ceramic pot with a conical lid.
In this recipe, a marinade of harissa, olive oil, minced garlic, salt & pepper, the pulp of preserved lemons, garlic & cumin powder, parsley and saffron water is made and chicken is marinated in this. Onion and spices are added to the tagine and cooked for a while before the chicken is added with all of the marinade. This is cooked for a while till the chicken is tender. Beans, olives & the skin of the lemons are added a cooked for a little while longer.
The result is a flavorful and aromatic stew with tender chicken and vegetables. Chicken tagine is often served with couscous, rice, or bread. It's a delicious and comforting dish that showcases the rich culinary traditions of Morocco.Here are the ingredients and steps to make this recipe!
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Braised Lemon Chicken with Olives
Today I would like to share with you my Braised Lemon Chicken with Olives recipe.
Get the recipe:
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Chicken with Olives and Preserved Lemons Recipe - CookingWithAlia - Episode 366
Let's make a staple Moroccan dish: Djaja Mhammer, chicken with olives and preserved lemons, often served during Moroccan weddings!
WRITTEN RECIPE:
INGREDIENTS:
1 whole chicken (medium size)
1 large onion
3-4 garlic cloves
1 preserved lemon (large size)
2 tablespoons olive oil
4 tablespoons vegetable oil
Large pinch saffron threads (optional)
2 teaspoons ground ginger
1/2 teaspoon ground turmeric
1/4 teaspoon ground black pepper
A small bouquet of fresh cilantro
1 preserve lemons
15 green olives
A little bit of butter
Water (2 cups)
* If you'd like to watch a Dada (traditional Moroccan cook) make this dish, check out this video:
Moroccan Chicken Tagine without a Tagine
Here are the links to the products used in this recipe (they're amazon affiliates and I thank you for your support if you choose to purchase using my links!)
The Rice Cooker:
Saffron:
Preserved Lemons:
Covered Cast-Iron Braiser Pot:
Olive oil:
Get the recipe here:
Ingredients
5-6 chicken leg quarters, skin removed
salt to taste
freshly cracked black pepper to taste
1 large onion, thinly sliced
1 small preserved lemon
a handful of pitted olives, green or Kalamata
The Marinade:
2 tablespoons olive oil
6 garlic cloves, grated
1/2 teaspoon ground dried ginger
1 teaspoon sweet paprika
a pinch of saffron threads plus a quarter cup boiling water
1/4 cup chopped fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 tablespoon honey
optional: 1/2 teaspoon ground turmeric
Instructions
Preheat the oven to 325 °F, 160 °C.
Marinate the chicken: Combine all of the marinade ingredients together in a large bowl. Add the chicken. Quarter the preserved lemon and remove the pulp. Chop the pulp and add to the chicken. Add the lemon peel (optional) and toss the chicken in the marinade to coat. Let stand for an hour or overnight in the refrigerator for maximum flavor.
Add the onion and 3-4 tablespoons of olive oil to a braiser casserole.
Cook over medium heat until soft and golden. About 8 minutes. Remove the pan from the heat and add the chicken with all of the marinade. Top with the olives and cover the pan with the lid. Bake for 30 minutes. Remove the lid and bake for an additional 30-45 minutes at 400 °F/ 200 °C.
Serve with Chickpea Pilaf (Recipe follows), couscous, toasted bread and/or a salad.
For the Pilaf:
1 onion, finely chopped
2-3 tablespoons olive oil
1-2 garlic cloves, grated
1 (16-oz/ 450g) cooked chickpeas
2 cups Basmati rice
2 teaspoons salt
juice of a lemon
Add the onion and oil to a rice cooker. Set the rice cooker to the Flash Rice setting. Cook until the onions are soft. About 10 minutes. Reset the flash setting 1-2 more times so that the machine cooks at a higher temperature.
Rinse the rice 4-5 times with cool water and soak for 10-15 minutes.
Add the garlic to the rie cooker and warm through. Drain the rice and add to the rice cooker along with 2 teaspoons salt, 2 cups water, and the lemon juice. Set the rice cooker to the White rice' setting.
When it beeps, fluff the rice and serve.
Kali Orexi!
Notes
If using a tagine, cook on the stovetop over medium-low heat for 45 minutes.
If using a baking pan (9 by 13-inches/ 23 by 33 cm) bake in the oven covered with foil for 30 minutes. Uncover and bake 45 additional minutes at 400 °F, 200 °C.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes