Moroccan chicken with olives and onion sauce - Roast chicken with olives, lemon confit and daghmira
Moroccan chicken with olives, preserved lemon and daghmira (onion sauce)
Ingredients to follow
Probably one of the best chicken recipes in the world, this moroccan classic is a sure hit. I'm using two chicken because this meal is traditionally intended for big family gatherings. If you decide to cook one chicken only, simply reduce the amount of ingredients by a quarter or a third. There's never too much sauce!
Ingredients:
-2 chicken (around 3 pounds each / 1.5 kg each)
-6 to 8 medium sized onions
-1 small bunch of flat leaves parsley
-1 small bunch of cilantro
-Half a preserved lemon
-4 cloves of garlic
-1/2 tsp black pepper
-1/2 tsp white pepper
-1 tsp paprika
-2 tsp ground ginger
-1.5 tsp turmeric
-2 to 3 tsp salt
-1 pinch of safran
-1 tsp smenn (moroccan preserved butter) (optional)
-Olive oil (preferably moroccan)
-Butter
-Water
Ideally served with crusty bread and/or homemade fries. I love to have it with buttery white rice too.
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Moroccan Chicken Tagine | Recipe by Lounging with Lenny
Chicken Tagine is a traditional Moroccan dish made with chicken braised with spices, garlic, onion, olives and preserved lemons. I am making my chicken tagine in the Dutch oven and it works perfectly fine. You will definitely enjoy this chicken tagine recipe and please everyone at the dinner table. I serve my chicken tagine with basmati rice pilaf with dry fruits and apricots.
Chicken Tagine Ingredients:
Whole chicken
Saffron
1 cup pearl onion
5 garlic cloves
1 inch ginger
2 preserved lemons
1 tsp paprika
1 tsp turmeric
1 tsp cumin
1 cinnamon stick
1 cup chicken stock
1 cup picholine olives
Salt
Pepper
Olive oil
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Lamb Tagine:
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Chicken Tagine Mchermel / طاجين الدجاج مشرمل - CookingWithAlia - Episode 409
This chicken tagine with olives and preserve lemons is a staple recipe in every Moroccan home :-)
WRITTEN RECIPE:
INGREDIENTS
- 1.5 kg chicken (cut into pieces or just thighs)
Ingredients for Chicken Marinade:
- Saffron water: A large pinch of saffron + 1 cup of warm water. You can store up to 1 month in the fridge.
We will use 1 teaspoon of saffron water.
- The pulp of 1 large preserved lemon (or 2 small ones)
- A handful of fresh cilantro and parsley
- 2 large garlic cloves
- 2 teaspoons ground paprika
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cumin
- 1/4 teaspoon of pepper
- 2 tablespoons of olive oil
Ingredients for the tagine:
- 2 onions (grated)
- 2 tablespoon olive oil
- Pinch of salt and ground turmeric
- 1 tablespoon fresh lemon juice
- Handful of green olives
- The skin of 1 preserve lemon (cut into quarters)
STEPS:
Preparing the ingredients
1- First, let’s prepare saffron water. Soak the saffron threads in some warm water for 10 minutes. This method boosts the saffron flavors and is economical as you can store this flavored water and use it when needed.
2- Quarter the preserved lemon. Separate the pulp from the skin. Finely chop the pulp and reserve the skin for later.
3- Finely chop the parsley and cilantro.
4- Grate the garlic cloves
Marinating the chicken
5- Now we are ready, let’s make the charmoula! In a large bowl combine: the chopped parsley and cilantro, chopped preserved lemon pulp, garlic, ground paprika, ginger, cumin, pepper, saffron water, and olive oil. Mix well.
6- Place the chicken in the charmoula marinade and massage into the flesh. I am using only chicken tights, but you can use any other chicken parts.
7- Cover and refrigerate for at least 1 hour or overnight.
Setting the tagine
8- Peel and grate the onions. Finely chop the leftover onion pieces.
9- Drizzle olive oil in the bottom of the tagine and cover with the onions.
10- Sprinkle a little bit of salt and turmeric over the onions.
11- Add the chicken over the onion bed, and cover with any leftover charmoula.
Cooking the tagine
12- When cooking in a traditional tagine over the stove, use a heat diffuser to avoid burning and cracking the bottom of the tagine. It’s a must!
13- On low-medium heat, place the diffuser first, then the tagine on top of it. Cover and cook for around 15-20 minutes until the onions and chicken release their juices and the liquids start simmering.
14- Then, reduce the heat to low, cover the tagine, and cook until the chicken is tender. This can take 1 hour or more, depending on the chicken parts and quality of your tagine. Very important – make sure that the heat is low.
15- Add the lemon juice and green olives to the sauce.
16- Top the chicken with the preserved lemon skins.
17- Taste your sauce and add salt if necessary – we wait until the end to add salt, because the preserved lemons in the charmoula are already salty!
18- Do not cover the tagine, and continue cooking for another 15 minutes or so, until the liquids have evaporated and the sauce has thickened.
Serve immediately with crusty bread. Bon appetite!
* If you'd like to watch a Dada (traditional Moroccan cook) make this dish, check out this video:
How to Make a Tagine with Chef Mourad Lahlou | Williams-Sonoma
We go into the kitchen of Aziza with Chef Mourad Lahlou where he shows us how to make his version of the classic Moroccan chicken tagine with olives and preserved lemons.
The products featured in this video can be purchased at Williams-Sonoma.
Tagine:
Preserved Lemons:
More recipes from Chef Lahhou can be found in the Mourad New Moroccan Cookbook:
A similar recipe for a chicken tagine with olives and preserved lemons can be found on Williams-Sonoma's website: