how to make moroccan chicken Tagine and how to make preserved lemon
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:
[ENG] Moroccan Chicken Tagine (Stew) / طاجين الدجاج بالحامض المصير - CWA - Episode 441
Tagine Chicken with Preserved Lemon and Olives is a staple dish in Moroccan cuisine. It is a must try! Recipe with Dada Iyada from La Maison Arabe (
WRITTEN RECIPE:
INGREDIENTS:
Serves: 2
Chicken base:
2 large chicken thighs, or another cut of your choice
Pulp of ½ preserved lemon (no rind), finely chopped
1 tablespoon vegetable oil
1 tablespoon olive oil
¼ teaspoon preserved butter (smen), or butter
¼ onion, chopped
2 garlic cloves, crushed
1 tablespoon finely chopped flat-leaf parsley and cilantro, mixed
¼ teaspoon ground ginger
¼ teaspoon ground turmeric
A pinch of saffron threads
Pepper, to taste
Topping:
½ preserved lemon (no pulp, rind only), rinsed and sliced into two
10 green olives
RECIPE:
1- In a tagine plate, combine the vegetable oil, olive oil, preserved butter, chicken thighs, chopped preserved lemon pulp, chopped onion, crushed garlic, chopped parsley and cilantro, and spices. Note that there is no salt in this recipe due to the saltiness of the preserved lemon pulp.
2- Cover the tagine and cook on medium heat for a few minutes until the chicken changes color.
3- Add 1/4 cup (60 ml) of boiling water, cover the tagine, and continue cooking for around 20 minutes or until the chicken is done. Check on the tagine from time to time and add water if necessary; there should always be enough liquid for the chicken to fully cook.
4- Once the chicken is done, add the green olives to the sauce and top the chicken with the preserved lemon rind. Cover and continue cooking for another 5 minutes.
5- Serve immediately with crusty bread.
* If you'd like to watch a Dada (traditional Moroccan cook) make this dish, check out this video:
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:
How to make the best moroccan chicken tagine
This video will show you how to make a moroccan chicken tagine with preserved lemons and olives, and with an easy simple couscous.
Chicken Tagine Mchermel | The Golden Balance
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Chicken Tagine Mchermel ????
2.5lbs chicken thighs and drums
2 preserved lemons
5 cloves garlic
1/4 cup parsley and cilantro
1/4 tsp saffron in warm water
1/4 cup harissa
2-3 Tbsp olive oil
Spice:
1 tsp turmeric
1 tsp ginger
1 tsp cumin
1 tsp coriander
1 tsp salt and pepper (preserved lemons are salty)
2 tsp paprika
1 large onion
1/2 the amount of spices from the marinade
10-20 pitted green olives
Juice of 1 lemon
This process can be done in a regular pan!
Bring to a nice bubble for 10 minutes covered. Drop the heat to a low and cook for 40 minutes. Uncover, add olives and lemon juice and finish cook for 10-15 more minutes.
Serve with bread????