A Recipe from Morocco: Chicken Tagine

Creation Date June 06, 2016 // Posted in: Latest News

with Lemons & Olives

AdobeStock_98530466 tagine resized
                                                       
While enjoying the varied landscape and diverse beauty of Morocco must be done in the destination, you can experience one of its best known dishes right from the comfort of your own home! Tajine is a traditional Moroccan dish referring to the type of earthenware pot where the meal also called Tajine is cooked. There are various types of tajines but typically it is a rich stew of meat or fish and usually includes vegetables or fruit. Traditionally the meal is cooked and served in the same container.
 
See the Recipe for Chicken Tajine with preserved Lemons & Olives below:
 
Yield : 2 servings
Preparation time : 15 min
Cooking time : 45 min
Level : Easy
 
Ingredients:
 
1Lb whole chicken (cut into large chunks)
1/2 red onion (finely chopped)
1/2 preserved lemon
10 purple or green olives
2 garlic cloves (finely chopped)
1 tbs parsley (finely chopped)
1 tbs cilantro (finely chopped)
2 tbs smen/ghee (clarified butter)
water
 
Spices:
 
1/2 tsp pepper
1 tsp ginger powder
1tsp turmeric powder
Apinch of saffron threads
 
1- Cut the preserved lemon in half & separate the flesh from the peel. Set the peel aside & finely chop the preserved lemon pulp.
2- Place the chopped lemon pulp in a tajine, casserole, or large heavy pot. Add the olive oil, smen (clarified butter), garlic, parsley, cilantro, all the spices, and 1/2 cup of cold water. Mix well.
3- Add the chicken pieces to the tajine and pierce them with a sharp knife so that they absorb the spices. Mix all the ingredients until the chicken pieces are well coated with the marinade.
4- Add the finely chopped onion to the tajine. Mix well.
5- On low heat, sear the chicken pieces for 15 minutes. The tajine lid should shold be on to to keep the moisture in, otherwise, the chicken pieces will dry out and stick to the bottom of the pot.
Turn each piece of chicken over and add a bitb of water if necessary.
6- After 15 minutes, add 1 cup of cold water.
Increase the heat to the medium, cover the tajine, and bring the cooking juices to a boil. Cook, covered, for 30 minutes or until the chicken is done.
Check on the chicken from time to time and add water if necessary; there should always be enough sauce at the bottom of the tajine so the meat doesn't burn.
7- Once the chicken is done, taste the sauce  and adjust the seasoning.
8- Add the lemon peel and olives to the tajine. Continue cooking, uncovered, for a few minutes, until the sauce slightly thickens.
 
Serving:
 
Serve the chicken tajine hot with crusty bread.
 
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