Tag Archives: Chicken Tagine

Tagine Chicken with Olives and Preserved Lemons

I received a lovely gift from my sister-in-law when she came to visit a couple of weeks ago. Firstly let me say this is not my first tagine recipe that I have blogged about. However because of my sister-in-law this is the first one in an actual Tagine.

What a unique cooking vessel. Not unlike a cast iron pan that you must first season before using, the Tagine needs a little attention ahead of time as well. Both pieces need to be completely submerged in water for 6 hours up to 24 hours. Then you need to dry them off and let them sit for an hour, take 3 tablespoons of olive oil and rub into the base and inside of the lid. Then you place both pieces; separately in a cold oven and turn on to 350’F and let them bake for 2 hours.

I know quite the process, up side is you only have to do this process once as long as you use your tagine again within 6 months. The consensus from the fam is we want to explore more Moroccan food. The aroma and flavors are warm and inviting so flavorful.

I do have to admit my first go around with the this recipe could have gone a lot smoother had I read the recipe myself. We had all had a very stressful day/week and had the chicken marinating over night so we were making this dish with not a lot of time. My daughter read me the directions and I followed. It took way longer than it should have, it was still delicious but I was not thrilled; it just added even more stress to my day. So I will tell you here to brown your chicken and the onions in a frying pan before adding to the Tagine to finish the job. It will go much more smoothly for you.

You will need a diffuser so the clay pot is not on an open flame

Chicken Tagine with Olive and Preserved Lemons

dclarkabal
A warm your belly dish that fills your home with a wonderful aroma
Course dinner, Main Course
Cuisine Moroccan
Servings 4 servings

Equipment

  • Tagine
  • Frying pan

Ingredients
  

  • 5 cloves garlic finely chopped
  • ¼ teaspoon saffron threads pulverized or steeped in water as we did
  • ½ teaspoon ground Ginger
  • 1 teaspoon sweet paprika
  • ½ teaspoon cumin
  • ½ teaspoon turmeric
  • Kosher salt and black pepper
  • 4 chicken thighs or you can cut up a whole chicken and use all the pieces
  • 2 Tablespoons extra virgin olive oil
  • 3 medium onions sliced thin
  • 1 cinnamon stick we didn't do this, this time around
  • 8 green olives pitted and halved
  • 8 kalamata Olives pitted and halved, we didn't have on hand
  • 1 large preserved lemon quartered, pulp removed and thinly sliced
  • 1 cup chicken stock
  • ½ lemon juiced
  • 1 Tablespoon fresh parsley chopped for garnish

Instructions
 

  • Mix garlic, saffron, ginger, paprika, cumin and turmeric together plus a 1/2 teaspoon Kosher salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 hours to overnight
  • Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. If using add the cinnamon stick
  • Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock with the lemon juice. Pour over chicken.
  • Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve
Keyword Chicken, olives, preserved lemon, Tagine

 

Chicken Tagine

This is another recipe my daughter tried from Ayesha Curry’s cookbook. It is called Chicken Tagine in her cookbook. I personally do not own a tagine so I feel kinda bad keeping the word in the recipe, a tagine is a conical pottery cooking vessel, I am sure you have seen one if you have ever walked through a kitchen store. The top looks a little like a volcano, at least it does to me.

Most tagine recipes are generally made up with aromatics, veggies, a meat and some spices, they cook over a long period of time. This recipe you can make in about 30 minutes and has wonderful aroma and flavor in such a short amount of time in the kitchen. Great for a weeknight meal. You can even pick up a rotisserie chicken on your way home from somewhere, I guess I can’t say work anymore for me at least. I have been working from home for a year now.

While my daughter was making this the other night for dinner, she was trying to pit some olives. I don’t own a tool for that either. I googled for her how to pit an olive. It said to smash the olive with the side of your knife. Voila the pit comes right out. Now this method works as long as you are not stuffing them or want them super pretty. But for our dinner it worked out perfectly. Of course you can skip this step if you can find them already pitted in your store, she could not.

Chicken Tagine

dclarkabal
A warm feeling dish with great flavors - comes together quickly

Ingredients
  

  • 3 tablespoons extra-virgin olive oil
  • 1 medium yellow onion diced
  • 1 tablespoon fresh ginger minced, or from a tube/bottle
  • 4 cloves garlic minced
  • 2 teaspoons ground turmeric
  • 1 teaspoon black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 preserved lemon peel finely chopped
  • 8 pitted Medjool dates chopped
  • 1/2 cup brown lentils
  • 4 cups chicken stock
  • 2 teaspoons kosher salt
  • 1 pinch saffron
  • 1 cup Castelvetrano olives pitted
  • 1 15 ounce garbanzo beans drained and rinsed, we used great northern beans
  • 3-4 pounds chicken, boneless thighs or breasts store bought or salt and pepper some chicken breasts and bake in the oven
  • 1/4 cup chopped fresh parsley leaves chopped for garnish

Instructions
 

  • If you are cooking boneless chicken breast; pre-heat oven to 350'F season it liberally with salt and pepper. Place on a sheet pan and bake for 30-40 minutes. Once cooked through roughly chop.
    If you are using a rotisserie chicken you can shred it while everything else is cooking.
  • In a medium Dutch oven or a heavy bottomed pot over medium-high heat, add the olive oil, Add the onion and a pinch of salt, cook while stirring for a couple of minutes. Add the ginger and garlic and cook for another minute. Stir in the turmeric, black pepper and cinnamon and cook for 30 seconds. Stir in the preserved lemon, dates and lentils. Add the stock and the salt and saffron. Bring to a boil. Cover the skillet and cook, stirring occasionally, until the lentils are cooked through. About 25 minutes.
  • Stir in the chicken, either shredded or roughly chopped let sit for 5 minutes to meld. Serve from the pot or transfer to a serving dish. Garnish with fresh parsley.