Hey everyone, welcome to my recipe site. Today I will show you a way to prepare a distinctive dish, Moroccan chicken tagine. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.
Moroccan chicken tagine Recipe. Chicken seasoned with a spice blend including cinnamon and cumin is simmered with apricots and raisins in the sweet Moroccan chicken tagine. TESTED & PERFECTED RECIPES – Chicken tagine is a traditional Moroccan dish of chicken pieces braised with spices, garlic, onion, olives, and preserved lemons.
You can cook Moroccan chicken tagine using 19 ingredients and 9 steps. Here is how you cook that.
Ingredients of Moroccan chicken tagine
You need 500 g of chicken (cut into pieces or just thighs).
Prepare of Chicken liver.
You need 3/4 cup of water or chicken broth.
It’s 2 of onions (grated).
Prepare of Potatoes or other vegetables.
You need of The pulp of 1 large preserved lemon.
Prepare 1 handful of fresh parsley.
Take 1 teaspoon of ground ginger.
It’s 1/4 teaspoon of pepper.
Make ready 2 tablespoons of olive oil.
It’s 1/2 teaspoon of ground cumin.
Take 1/2 tablespoon of salt.
You need 1/2 tablespoon of turmeric.
Prepare of Few leaves of Saffron.
It’s 2 tablespoon of olive oil.
It’s Pinch of salt and ground ginger.
Prepare 1 tablespoon of fresh lemon juice.
Prepare Handful of green olives.
Make ready of Bread.
The combination of spices and vegetable flavors are amazing.This can also be made in a Dutch oven.A nice ethnic alternative to chicken stew.Learn how to prepare and cure a tagine dish also.
Moroccan chicken tagine step by step
Start by preparing the ingredients: Finely chop the pulp of the preserved lemon, and the parsley..
In a large bowl separate the chicken pieces and combine: the chopped parsley, chopped preserved lemon pulp, ginger, cumin, pepper, turmeric, saffron and olive oil..
Mix very well the ingredients and make sure that every piece of the chicken is well immersed into the marinade. Cover and refrigerate for around an hour..
In a medium-large pot, drizzle the olive oil and add the pealed and grated onions, with a little bit of salt and ginger..
When the onions become soft and transparent, add the chicken with its marinade..
On low-medium heat, cover the pot and cook for around 15-20..
When the chicken and the onion both release their juices, add the water and reduce the heat to low. Cover the pot, and let the chicken cook for an hour or so..
When the chicken has become tender, add the lemon juice, the olives, the chicken liver and the potatoes, and let everything cook uncovered until the sauce thickens..
Serve when hot, and if you want to eat the Moroccan way, serve with French bread, and eat with your hands..
Honestly, most of the time, I make my Moroccan chicken tagine with whatever vegetable leftovers I have.Cover the tagine (or Dutch oven pot) and place on low-medium heat.Enjoy the chicken tagine directly FROM the tagine, using pulled pieces of wheat pita bread or flatbread to grab the food (remember the chicken is on the bottom).
The word tagine (tajine) has two meanings.It refers to a type of North African clay cookware used for both cooking and serving.The top of the tagine is distinctively shaped into a rounded dome or cone.But also the stew-like dish slow-cooked in this traditional clay pot is called tagine/tajine.Think of it as a rich thick and fragrant mixture of meat or fish, simmered with cozy spices.
