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How To make Moroccan Chicken[With Pickled Lemons And
6 pounds chicken
cut in serving piece
2 tablespoons coarse salt
7 garlic clove
1 cup vegetable oil
2 teaspoons ginger
1 teaspoon turmeric
1 teaspoon black pepper
1 pinch saffron
3 large onion :
grated
4 tablespoons butter
2 cups chicken broth
1 cup olives -- pref Greek Kalamata
8 slices pickled lemon
Rub the chicken pieces well with a mixture of the salt and 4 of the garlic cloves, finely chopped. Let stand 1 hour for flavors to penetrate then wip off the garlic salt. Mix the oil, ginger, turmeric, pepper and saffron, and rub the chicken pieces with this mixture. Put them in a large bowl with any remaining oil mixture and marinate, covered and refrigerated for 8 hours or overnight. To cook, put the chicken in a large pot with the onion, remaining garlic, coarsely chopped, butter, chicken broth and 2 cups water. Simmer until tender, about 40 to 45 minutes. Remove chicken and rapidly boil the liquid down to a thick rich sauce, stirring frequently. Add the olives and pickled lemon slices, replace chicken, and reheat in the sauce. Serve with couscous or rice pilaf and a bowl of extra pickled lemons. To pickle lemons: 6 lemons vegetable oil coarse salt Sprinkle the lemons about 1/4" thick, peel and all, put in colander, sprinkle heavily with salt. Cover with plastc wrap and drain over a bowl for 24 hours, until limp, with most of the juice drawn out. Wash off salt. Pack the lemon slices into a 1 quart jar, sprinkling them with about 2 T more salt. Fill the jar with vegetable oil. Cover the jar with lid and let lemons stand from 1 to 3 weeks, by which time they will be soft, mellow and not at all bitter. Keep pickled lemons for months in the refrigerator.
How To make Moroccan Chicken[With Pickled Lemons And's Videos
MOROCCAN CHICKEN TAGINE WITH PRESERVED LEMONS AND OLIVES || Tagine Chicken Recipe with Apricot #DIFK
In this video, we show you how to make a Moroccan Chicken Tagine with Preserved Lemons and Olives. This Tagine Chicken Recipe with Apricots is absolutely delicious and brings back the amazing flavours that we experienced in Morocco. Tagine is the name of the Moroccan Clay Pot with a cone-shaped lid that is used to traditionally cook all types of food in Morocco. We often ate this Moroccan Chicken Tagine with preserved Lemons and Olives during our trips to Marakesh and it is one of the most common flavour combinations in that part of the world. We tried to recreate the same Tagine Chicken Recipe that we enjoyed in Morocco with Apricots and we must admit that it tasted almost identical to what we ate there.
To make the Moroccan Chicken marinade, you will need:
2 small preserved lemons (use the flesh first and save the peel for the end)
1 baby chicken (cut into small pieces)
1/2 tsp cumin powder
1/2 tsp ginger powder
1 tsp coriander powder
1/2 tsp black pepper
salt to taste (the preserved lemons can be salty too, so add salt accordingly)
2 grated garlic cloves
2 tsp paprika
1/8 tsp turmeric powder
1/2 cup finely chopped coriander
1/2 cup finely chopped parsley
2 tbs olive oil
saffron soaked in hot water then 2-3 tsp saffron water
To prepare the onions for the tagine:
1-2 tbs olive oil
1 large onion (grated and sliced)
salt
1/2 tsp paprika
1/4 tsp turmeric powder
2-3 tsp saffron water
6-8 dried apricots (halved)
Handful green olives
fresh lemon juice
lemon rind from the preserved lemons
Cook on a medium flame for 15-20 minutes, then reduce heat to low and cook for at least 1 hour until the chicken is tender and cooked. Always use a heat diffuser or a heavy pan to sit the Tagine on when cooking (to prevent any damage).
We served the Moroccan Chicken Tagine with roasted potatoes, mushrooms and cauliflower, and a side of homemade cinnamon and orange cranberry sauce. Traditionally Chicken Tagines are served with couscous, vegetables or even crusty bread.
Moroccan cuisines is packed full of flavour, especially when the food is slow-cooked in the Tagine. It is also healthy too as very little oil is used and lots of fresh produce is consumed.
View our delicious Moroccan Fish Tagine recipe here:
We hope you have seen how easy it is to prepare this delicious Moroccan Chicken Tagine with Preserved Lemons and Olives (as well as apricots), and we hope you can put your tagine to use with this amazing recipe. If you do not have a tagine then you can apply the same ingredients and cook it in a pot on the stove (like a casserole pot) or even bake it in the oven (adjust cooking times accordingly).
Video timings:
Intro: 0:00
Moroccan Chicken Marinade: 0:34
How to Cook in the Tagine: 2:10
Plating and Serving Suggestion: 3:51
Equipment Used To Make This Video:
Camera:
Camera Lens:
Camera Mic:
Tripod:
Tripod Head:
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How to cook grilled Moroccan spiced chicken w herb & preserved lemons salad_ Chef Dominique Rizzo
How to cook grilled Moroccan spiced chicken with sauteed herb & preserved lemons salad - served with Lindeman's wines presented in the Lindeman's Open Garden series.
To prepare the Moroccan chicken marinade, mix together my favourite spices: dried oregano, cumin, corinader, sumac, sweet paprika, a clove of garlic and then add handfuls of herbs: basil, mint, oregano and parsley.
Lemon zest is a must plus some a generous squeeze of fresh lemon juice to really bring out the citrus flavours. Lightly process before pouring over the chicken to marinate.
Watch the video to catch up on the next steps.
If this recipe whets your appetite for more of Dominique's food, come to Putia Pure Food Kitchen for pure food dining and cooking class experiences. What's on the menu? go to
If you would like more tips like this, then follow Chef Dominique Rizzo on her YouTube Channel and at Putia Pure Food Kitchen channel.
For more of Dominique's recipes go to her cookbook My Taste of Sicilly
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:
Moroccan Cuisine | CHICKEN TAGINE WITH PRESERVED LEMONS AND OLIVES | How To Feed a Loon
LINK TO COMPLETE RECIPE BELOW:
This Chicken Tagine is as delicious to eat as is it is amazing to feast your eyes on. Deeply flavorful and crazy-tender chicken. And easy to make!
CLICK THE LINK FOR FULL RECIPE:
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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.
Chicken Tagine With Preserved Lemons ????
Moroccan Spices Blend Recipe
Add all in a jar and then mix with a back of a spoon or a chopstick
1 tbsp. paprika
1/2 tbsp. ground turmeric
1 1/4 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground allspice
1/2 tsp. ground black pepper
1/2 tsp. ground cardamom
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. cayenne