Chicken Tagine With Lemon And Olives Recipes

CHICKEN TAGINE WITH GREEN OLIVES AND PRESERVED LEMON

Steps:

• In a skillet over medium heat, toast the cinnamon, peppercorns, cumin, paprika, red pepper flakes, and cloves until they start to smoke. Remove from the heat and grind in a spice grinder.
• In a bowl large enough to accommodate the chicken, add the oil, spice mix, garlic, ginger, cilantro, bay leaves and saffron. Mix to a paste. Add chicken, rubbing the marinade over all the pieces. Cover and refrigerate for 2 hours or overnight.
• Remove the chicken from the marinade and reserve marinade. Pat chicken dry and season with salt and pepper. In a tagine or large casserole over medium high heat add 2 tablespoons olive oil. Put in chicken pieces and lightly brown on both sides, about 5 minutes. Add onions and cook until just starting to brown, about 3 minutes. Rinse preserved lemon well. Scoop out flesh and discard; cut peel into strips and add to pan. Add reserved marinade, olives, and chicken stock. Cover tightly and cook over medium low heat for 30 to 35 minutes, or until chicken is cooked through. Remove bay leaf and discard. Taste juices and adjust seasoning. Place chicken on a warm platter. Spoon juices with the preserved lemon, olives, and onions over chicken and serve accompanied by Couscous with Apricots.
• Wash lemons well and dry them. Cut 4 lemons into quarters from the top, being careful not to cut all the way through. Pack salt generously into the cuts and place lemon into a sterilized glass pint jar. Continue procedure, packing the lemons into the jar as tightly as possible. Squeeze juice from remaining lemons. Add another 2 tablespoons of salt to the jar and top off with the lemon juice, make sure the lemons are completely covered. Close the jar with a non-metallic lid and set aside in a cool, dark place or the refrigerator for one month. Preserved lemons will keep for 1 year. Refrigerate after opening.
• Yield: about 4 lemons
• Prep Time: 20 minutes
• Cook Time: none
• Inactive Prep Time: 1 month
• Put the couscous in a medium bowl; pour the hot stock over it and stir to combine. Cover and let sit for 10 to 15 minutes. Uncover and fluff with a fork. Add the apricots, scallions, and orange juice; drizzle with olive oil and season with salt and pepper. Toss gently to combine. Garnish with chopped parsley.
• Yield: 4 to 6 servings
• Prep Time: 10 minutes
• Inactive Prep Time: 15 minutes

CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS

Steps:

• First rub the rock salt into the chicken pieces and then wash the chicken in the white wine vinegar and water. Leave for 10 minutes. Rinse and dry and place onto a clean plate.
• In a large bowl, mix the olive oil, coriander, cinnamon, saffron, fine salt, 1/2 the onions, garlic, cumin, ginger, paprika, turmeric. Mix all these ingredients into the oil and crush the garlic and add a little water to make a paste.
• Roll the chicken pieces into the marinade and leave for 10 to 15 minutes.
• For cooking, use a tagine (traditional Moroccan dish) or a deep, heavy bottom casserole dish. Heat the dish up and add 2 tablespoons of olive oil to the hot dish. Drop in the chicken and pour over the excess marinade juices. Add the remaining onions, gizzards, chicken livers, olives, and chopped preserved lemons (no pulp).
• Cook in medium hot oven (350 degrees F) for 45 minutes.
• Serve with fresh bread.

CHICKEN TAGINE WITH OLIVES AND LEMON

Steps:

• In a small sauté pan over medium heat, toast the spices, stirring frequently, until fragrant, about 3 minutes. Transfer to a large bowl. Add the bay leaves, 2 Tbs. of the olive oil, the garlic, salt and pepper and whisk to combine. Add the chicken and stir to coat. Cover with plastic wrap and refrigerate for 3 hours.
• Remove the chicken from the marinade and reserve the marinade. In a tagine over medium-high heat, warm the remaining 2 Tbs. oil until almost smoking. Working in batches, brown the chicken on all sides, 5 to 7 minutes total. Transfer to a plate.
• Add the onions to the tagine and cook, stirring, until soft and translucent, about 5 minutes. Reduce the heat to medium and add the chicken, reserved marinade, the 1/2 cup parsley, cilantro, lemon juice, preserved lemon and olives.
• Cover the tagine and cook until the chicken is tender and falling off the bone, 1 to 1 1⁄2 hours. Discard the bay leaves. Garnish with parsley and serve the chicken directly from the Tagine. Accompany with couscous.

CHICKEN TAGINE WITH PRESERVED LEMON AND OLIVES

Steps:

• In a large bowl, combine 1/4 cup olive oil, the coriander, cumin, paprika, cinnamon, saffron, cloves, ginger and red pepper flakes. Sprinkle the chicken with salt and pepper and place in the marinade. Stir until the marinade covers each piece. Refrigerate for 2 hours and up to overnight.
• Remove the chicken from the marinade and pat dry; reserve the marinade. Heat the remaining 2 tablespoons olive oil in a tagine or a large Dutch oven. Place the chicken skin-side down in the pot and brown for 4 to 5 minutes. Turn and brown an additional 3 to 4 minutes. Remove the chicken and reserve on a plate.
• Add the onions and garlic to the same pot and saute until tender, about 5 minutes. Add the chicken stock, green olives, lemon peel, 1/4 teaspoon black pepper and the reserved chicken and marinade. Bring to a low boil and reduce the heat to a simmer. Cover and cook 45 minutes.
• Stir in the cilantro, parsley and lemon juice. Serve with couscous if desired.

CHICKEN TAGINE WITH LEMONS, OLIVES & POMEGRANATE

Steps:

• Heat 1 tbsp oil in a wide, shallow casserole dish or ovenproof pan. Season the chicken and cook, skin-side down, for 8-10 mins, until crispy. Flip over and cook for another 5 mins. Transfer to a plate. Heat oven to 170C/150C fan/gas 3.
• Add the rest of the oil and the onion to the pan. Stir for a few mins, then add the garlic and Moroccan spice mix. Stir, scraping any bits of onions and chicken from the bottom, until the spices smell fragrant. Add the preserved lemon, tomatoes, stock cube, honey, vinegar and 750ml water. Bring to the boil, then place the chicken on top. Cover with a lid or foil and transfer to the oven for 1 hr.
• Uncover, place the olives and lemon slices on top and drizzle the lemons with a little oil. Return to the oven for 20 mins, or until the sauce has reduced a little (you can do this on the hob if you're short on time). Check the seasoning, adding a squeeze of lemon, more honey or salt if you think it needs it. Scatter over the pomegranate seeds, feta and mint, and serve with couscous.

SLOW-COOKER LEMON-PEPPER CHICKEN WITH GREEN OLIVES AND POTATOES

Steps:

• Spray 5-quart slow cooker with cooking spray. Add potatoes, 1 teaspoon of the lemon pepper seasoning, 1 teaspoon of the thyme, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss to coat.
• Season chicken with remaining 1 1/2 teaspoons lemon pepper seasoning, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. In 12-inch skillet, heat oil over medium-high heat. Arrange chicken thighs, skin-side down, in skillet; cook, turning once, 6 to 7 minutes or until browned.
• Transfer chicken to slow cooker.
• Drain all but 1 tablespoon drippings from skillet. Add onion; cook and stir 4 minutes over medium heat. Add garlic; cook and stir 1 to 2 minutes or until onions are lightly brown. Transfer onion mixture to slow cooker.
• Add broth and lemon peel to skillet; heat to boiling over medium heat, scraping up brown bits on bottom of skillet. Transfer to slow cooker.
• Add green olives to slow cooker. Cover; cook on Low heat setting 5 to 6 hours or until chicken is cooked through (at least 165°F) and potatoes are tender.
• Garnish with remaining 1 teaspoon thyme and the parsley. Serve with lemon wedges on the side.

CHICKEN TAGINE WITH LEMON AND OLIVES

Steps:

• Combine juice and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes.
• Remove chicken from bag; discard marinade.
• Pat chicken dry with paper towels.
• Dredge in flour; sprinkle with salt, black pepper, turmeric, and red pepper.
• Heat olive oil in a large nonstick skillet with high sides over medium-high heat.
• Add half of chicken; cook for 3 minutes on each side or until lightly browned.
• Remove from pan. Repeat procedure with remaining chicken.
• Add onion, ginger, and garlic to pan; sauté 5 minutes or until tender. Return chicken to pan.
• Add broth, olives, rind, potatoes, cinnamon stick, apricots and almonds; bring to a boil.
• Cover, reduce heat, and simmer 1 hour or until chicken is tender. Discard the cinnamon stick; stir in parsley.
• Serve with couscous.

TAGINE OF CHICKEN, PRESERVED LEMON, & OLIVES

Steps:

• Mix the garlic, some black pepper, and a spoonful of oil.
• Rub the chicken with the mixture and set aside for a few hours or overnight.
• Heat the oil in a large dutch oven (or tagine cooking pot, if you have one).
• Fry the chicken until all sides begin to brown.
• Add spices.
• (The black pepper, ginger, and saffron are most typical. If you have no saffron, consider one or two of the optional spices, which can be added according to you liking.) Add onions.
• Stir-fry over high heat for a few minutes.
• Add chicken broth, stock, or water.
• Bring to broil.
• Reduce heat.
• Cover, but leave a crack for steam to escape.
• Simmer over low heat for thirty minutes or more.
• Add olives and preserved lemons.
• Add salt and adjust seasoning.
• Continue to simmer.
• Remove chicken and set aside.
• If necessary, bring sauce to boil, stirring continuously, until thickened.

EASY CHICKEN TAGINE/TAJINE WITH OLIVES AND LEMON

Steps:

• Sprinkle chicken with salt and pepper.
• Heat oil in a large Dutch oven over high heat.
• Add chicken, cook 3 minutes on each side or until browned.
• Remove chicken from pan.
• Add onion and garlic to pan, cook 30 seconds, stirring constantly.
• Add chicken, broth, olives, cinnamon, and ginger; bring to boil.
• Cover, reduce heat, and simmer 45 minutes.
• Turn chick over; cook, uncovered 15 minutes.
• Remove chicken from pan with a slotted spoon.
• Add lemon rind, juice, cilantro, and parsley to pan and cook for 30 seconds, stirring constantly.
• Spoon sauce over chicken to serve.