How To make Chicken Tagine with Lemons

[ENG] Moroccan Chicken Tagine (Stew) / طاجين الدجاج بالحامض المصير - CWA - Episode 441

Tagine Chicken with Preserved Lemon and Olives is a staple dish in Moroccan cuisine. It is a must try! Recipe with Dada Iyada from La Maison Arabe (
WRITTEN RECIPE:
INGREDIENTS:
Serves: 2
Chicken base:
2 large chicken thighs, or another cut of your choice
Pulp of ½ preserved lemon (no rind), finely chopped
1 tablespoon vegetable oil
1 tablespoon olive oil
¼ teaspoon preserved butter (smen), or butter
¼ onion, chopped
2 garlic cloves, crushed
1 tablespoon finely chopped flat-leaf parsley and cilantro, mixed
¼ teaspoon ground ginger
¼ teaspoon ground turmeric
A pinch of saffron threads
Pepper, to taste
Topping:
½ preserved lemon (no pulp, rind only), rinsed and sliced into two
10 green olives

RECIPE:
1- In a tagine plate, combine the vegetable oil, olive oil, preserved butter, chicken thighs, chopped preserved lemon pulp, chopped onion, crushed garlic, chopped parsley and cilantro, and spices. Note that there is no salt in this recipe due to the saltiness of the preserved lemon pulp.
2- Cover the tagine and cook on medium heat for a few minutes until the chicken changes color.
3- Add 1/4 cup (60 ml) of boiling water, cover the tagine, and continue cooking for around 20 minutes or until the chicken is done. Check on the tagine from time to time and add water if necessary; there should always be enough liquid for the chicken to fully cook.
4- Once the chicken is done, add the green olives to the sauce and top the chicken with the preserved lemon rind. Cover and continue cooking for another 5 minutes.
5- Serve immediately with crusty bread.

* If you'd like to watch a Dada (traditional Moroccan cook) make this dish, check out this video:

Chicken Lemon Tagine

A simple and quick Moroccan Chicken Lemon Tagine recipe savored with exotic spice blend, saffron, Preserved lemon, harissa paste and more.

Lemon Chicken Tagine (Moroccan Inspired ) Recipe

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

Morocco's ADDICTIVE Marinade

Today we're making Charmoula, which is possibly one of the greatest marinades on earth, then using it to make a fantastic chicken tagine. It's made with preserved lemons, harissa, parsley and coriander, then finished off with some olives for a delicious sauce!
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Harissa:
Preserved Lemons:

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Chermoula marinade:
20-30 Threads of Saffron
4 Cloves of Garlic
2 Preserved Lemons
15g Parsley
15g Coriander
2 Tbsp Olive oil
1 Tbsp Harrisa
1 Tsp Salt
1 Tsp Sweet Paprika
1/2 Tsp Black Pepper
1/2 Tsp ground cumin
1/2 Tsp Ground Ginger

Chermoula Chicken Tagine:
2 Onions
600g - 1kg Chicken Pieces
75g Mixed black and green pitted olives
2 Tbsp Olive oil
2 Tbsp lemon juice
1/2 Tsp salt
1/2 Tsp Ground Ginger
Marinade from above

Directions:
To make the Charmoula:
1- Slice your preserved lemons into quarters, then scoop out their flesh. Roughly chop to a smaller size and place in a bowl
2- Remove the stalks from your parsley and coriander then chop it to a fairly small size
3- Mince the garlic, then add it to the bowl. Place the saffron in a mortar with a pinch of salt and grind into a powder. Once pulverized, add a tablespoon of boiling water and mix well
4- Add the saffron mixture to the bowl as well as the spices and harissa, then mix well making sure to grind down the lemon

To make the chicken:
1- Seperate the skin of the chicken from the meat using your fingers, then apply the marinade onto and under the skin. Ensure it is all well coated
2- Set the chicken aside to marinade for a few hours or a minimum of half an hour. You can cook this in any pan or a tagine if you have one
3- Start off by adding the olive oil to your cooking vessel, then add in the onion chopped to a small dice. Add in the salt and ginger and mix well
4- Turn the heat to low and let the vessel heat up, once the onions start to release some steam and sweat, add your chicken on top of the onions
5- Cover the cooking vessel with a lid, and turn to medium heat then allow to cook for 10 minutes
6- At this point the chicken should have released loads of liquid so turn the heat to low and set a timer for 20-30 minutes
7- When the chicken looks cooked, you'll add in the olives and the lemon juice. Feel free to baste the chicken with the liquid
8- Cook for 10 more minutes covered, then you can cook uncovered to reduce the sauce if needed
9- Serve with some soft but crusty bread

???? Video edited by Replayed:

How to make the best moroccan chicken tagine

This video will show you how to make a moroccan chicken tagine with preserved lemons and olives, and with an easy simple couscous.