Chicken Tagine With Olives Figs And Preserved Lemons Recipes

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CHICKEN TAGINE WITH GREEN OLIVES AND PRESERVED LEMON



Chicken Tagine with Green Olives and Preserved Lemon image

Provided by Tyler Florence

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 29

1 cinnamon stick
1 teaspoon whole black peppercorns
1 teaspoon cumin seeds
1 teaspoon sweet or hot paprika
1 teaspoon red pepper flakes
1/4 teaspoon whole cloves
3 tablespoons extra-virgin olive oil, plus more for frying
4 cloves garlic, sliced
1 teaspoon chopped fresh ginger
1 handful fresh cilantro leaves, chopped
2 bay leaves
1 large pinch saffron
1 (3 1/2 to 4 pound) free-range chicken, cut into 10 pieces
Kosher salt and freshly ground black pepper
1 medium onion, coarsely chopped
1 preserved lemon, recipe follows
1/2 cup cracked green olives
1 cup chicken stock
Couscous with Apricots, recipe follows
6 to 8 lemons, unwaxed
2 cups kosher salt
1 1/2 cups couscous
2 cups hot chicken stock
10 dried apricots, chopped
2 scallions, sliced thin, green parts only
1 orange, juiced
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley leaves, for garnish

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



Chicken Tagine With Olives and Preserved Lemons image

This rich and fragrant chicken stew is laden with complex flavors and spices reminiscent of the sort you might encounter in a mountainside cafe in Morocco. Save yourself the cost of a plane ticket, however, and make this at home. First, rub the chicken with a redolent combination of garlic, saffron, ground ginger, paprika, cumin, turmeric and black pepper, then pop it into the refrigerator for 3 to 4 hours to marinate. Once that's done, brown the chicken parts, and remove from the pan, making room for a pile of sliced onions that you'll sauté until golden brown. Nestle a cinnamon stick into the tangle of onions, pile the chicken parts on top and scatter with slices of preserved lemons and olives, a combination of green and kalamata. Add a bit of chicken stock and lemon juice, then cook over low heat until the chicken is cooked through, and your house smells amazing.

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 17

5 cloves garlic, finely chopped
1/4 teaspoon saffron threads, pulverized
1/2 teaspoon ground ginger
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
Salt and freshly ground black pepper
1 chicken, cut in 8 to 10 pieces
2 tablespoons extra virgin olive oil
3 medium onions, sliced thin
1 cinnamon stick
8 calamata olives, pitted and halved
8 cracked green olives, pitted and halved
1 large or 3 small preserved lemons (sold in specialty food shops)
1 cup chicken stock
Juice of 1/2 lemon
1 tablespoon chopped flat-leaf parsley

Steps:

  • Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
  • 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. Add cinnamon stick.
  • Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and 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.

Nutrition Facts : @context http, Calories 628, UnsaturatedFat 29 grams, Carbohydrate 12 grams, Fat 44 grams, Fiber 3 grams, Protein 46 grams, SaturatedFat 11 grams, Sodium 874 milligrams, Sugar 3 grams, TransFat 0 grams

CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS



Chicken Tagine with Olives and Preserved Lemons image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 18

Rock salt
1 whole large chicken, cut into 8 pieces
1 tablespoon white wine vinegar
5 tablespoons olive oil
1 large bunch fresh cilantro, chopped
1 teaspoon cinnamon
1/2 teaspoon real saffron
Pinch fine salt
1/2 pound onions, chopped
5 cloves garlic, chopped
1 teaspoon cumin
1 teaspoon ground ginger
1 teaspoon paprika
1 teaspoon turmeric
1/4 pound gizzards, optional
1/4 pound chicken liver, optional
1/4 cup mixed olives, pitted
3 small 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 PRESERVED LEMON AND OLIVES



Chicken Tagine with Preserved Lemon and Olives image

Provided by Katie Lee Biegel

Categories     main-dish

Time 3h25m

Yield 6 to 8 servings

Number Of Ingredients 20

1/4 cup plus 2 tablespoons olive oil
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon sweet paprika
1/2 teaspoon cinnamon
1/2 teaspoon saffron threads or powder
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon red pepper flakes
One 4-pound chicken, cut into 8 pieces
Kosher salt and freshly ground black pepper
2 onions, thinly sliced
1 clove garlic, minced
1 1/2 cups chicken stock
1/2 cup green olives, pitted
1 preserved lemon peel, sliced
2 tablespoons fresh cilantro, minced
2 tablespoons fresh flat-leaf parsley, minced
Juice of 1/2 lemon
Couscous, for serving, optional

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.

TAGINE OF CHICKEN, PRESERVED LEMON, & OLIVES



Tagine of Chicken, Preserved Lemon, & Olives image

Iv'e been craving this since going to DC to meet others from zaar.We went to a place called the taste of Morocco. I found this recipe on line. Serve chicken, covered with sauce, over Couscous or Rice. Have Green Tea with Mint with or after the meal. This Tagine -- the word, also spelled Tajine, refers both to the cooking pot as well as a stew cooked in it -- is one of dozens of classic tagines prepared in Northern Africa, especially Morocco. The tagine consists of two parts: a round pot (traditionally clay), and a conical cover with a small hole which allows some steam to escape. A large dutch oven or something similar can also be used. Check out "the right place for Tagines": www.tagines.com.http://www.congocookbook.com/c0096.html

Provided by Rita1652

Categories     Stew

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 15

2 -4 cloves garlic, minced
olive oil, for pan-frying chicken and mixing marinade (or any oil)
1 -2 chicken, cut into serving sized pieces (or similar amount of chicken breasts)
1/4 teaspoon black pepper
1/4 teaspoon ground ginger
1 pinch saffron
1 teaspoon cumin (optional)
1 teaspoon turmeric (optional)
1 cinnamon sticks or 3 -5 pinches ground cinnamon (optional)
1 teaspoon coriander (optional)
2 onions, finely chopped
2 cups chicken broth or 2 cups chicken stock (or water)
1 cup green olives
2 preserved lemons, cut into slices (see recipe I have posted)
salt, to taste

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.

CHICKEN TAGINE WITH LEMONS, OLIVES & POMEGRANATE



Chicken tagine with lemons, olives & pomegranate image

Cook a one-pot chicken tagine the whole family will love. It somehow says summer and autumn in one bite using a gentle but heady Moroccan spice mix

Provided by Cassie Best

Categories     Dinner, Main course, Supper

Time 1h40m

Yield Serves 4-5

Number Of Ingredients 23

2 tbsp olive oil
8 chicken thighs
1 onion , chopped
2 garlic cloves
2 tbsp Moroccan spice mix (see below)
1 large or 2 small preserved lemons , skin only, finely chopped
2 large tomatoes , chopped
1 chicken stock cube
1 tbsp honey
1 tbsp red wine vinegar
handful olives
1 small lemon , 1/2 very thinly sliced
½ pomegranate , seeds only
100g feta , crumbled
small bunch mint , leaves only
couscous , to serve
2 tbsp coriander seeds
1 tbsp cumin seeds
1½ tsp fennel seeds
½ tsp black pepper
¼ tsp ground ginger
1 tsp ground cinnamon
good pinch saffron

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.

Nutrition Facts : Calories 483 calories, Fat 32 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 1.8 milligram of sodium

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