How To make Moroccan Chicken with Preserved Lemons

The easiest one pan dinner with chicken AND potatoes!! #recipe #food #shorts

Recipe:

How to Make Moroccan Chicken with Saffron and Preserved Lemon | Dinner Recipes | Allrecipes.com

Chicken thighs full of spice and amazing scents to take you right to the Mediterranean. Excellent with brown rice or quinoa and veggies. Get the recipe for Moroccan Chicken with Saffron and Preserved Lemon:

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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:

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.

Thank you for watching, and don't forget to subscribe and share if you enjoyed this recipe!

how to make moroccan chicken Tagine and how to make preserved lemon

Moroccan Chicken Tagine without a Tagine

Here are the links to the products used in this recipe (they're amazon affiliates and I thank you for your support if you choose to purchase using my links!)

The Rice Cooker:
Saffron:
Preserved Lemons:
Covered Cast-Iron Braiser Pot:
Olive oil:

Get the recipe here:

Ingredients
5-6 chicken leg quarters, skin removed
salt to taste
freshly cracked black pepper to taste
1 large onion, thinly sliced
1 small preserved lemon
a handful of pitted olives, green or Kalamata
The Marinade:

2 tablespoons olive oil
6 garlic cloves, grated
1/2 teaspoon ground dried ginger
1 teaspoon sweet paprika
a pinch of saffron threads plus a quarter cup boiling water
1/4 cup chopped fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 tablespoon honey
optional: 1/2 teaspoon ground turmeric
Instructions
Preheat the oven to 325 °F, 160 °C.

Marinate the chicken: Combine all of the marinade ingredients together in a large bowl. Add the chicken. Quarter the preserved lemon and remove the pulp. Chop the pulp and add to the chicken. Add the lemon peel (optional) and toss the chicken in the marinade to coat. Let stand for an hour or overnight in the refrigerator for maximum flavor.

Add the onion and 3-4 tablespoons of olive oil to a braiser casserole.

Cook over medium heat until soft and golden. About 8 minutes. Remove the pan from the heat and add the chicken with all of the marinade. Top with the olives and cover the pan with the lid. Bake for 30 minutes. Remove the lid and bake for an additional 30-45 minutes at 400 °F/ 200 °C.

Serve with Chickpea Pilaf (Recipe follows), couscous, toasted bread and/or a salad.

For the Pilaf:

1 onion, finely chopped
2-3 tablespoons olive oil
1-2 garlic cloves, grated
1 (16-oz/ 450g) cooked chickpeas
2 cups Basmati rice
2 teaspoons salt
juice of a lemon
Add the onion and oil to a rice cooker. Set the rice cooker to the Flash Rice setting. Cook until the onions are soft. About 10 minutes. Reset the flash setting 1-2 more times so that the machine cooks at a higher temperature.

Rinse the rice 4-5 times with cool water and soak for 10-15 minutes.

Add the garlic to the rie cooker and warm through. Drain the rice and add to the rice cooker along with 2 teaspoons salt, 2 cups water, and the lemon juice. Set the rice cooker to the White rice' setting.

When it beeps, fluff the rice and serve.

Kali Orexi!

Notes
If using a tagine, cook on the stovetop over medium-low heat for 45 minutes.

If using a baking pan (9 by 13-inches/ 23 by 33 cm) bake in the oven covered with foil for 30 minutes. Uncover and bake 45 additional minutes at 400 °F, 200 °C.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes